The brigade system
The kitchen staff is based on the section, departement or station system, partie system in French, organized by the legendary French Chef, Georges Auguste Escoffier (1846-1935). That's why French is still used to describe the cook's roles. In 1890, while working at the Savoy hotel in London, Escoffier decided to break with the catholic, inefficient kitchen organization dating back to the Middle Ages, when travelling armies needed cooks who followed the knights staff organization in order to reduce stress and speed up the workflow.The brigade system has a pyramidal structure regulated by a strict chain of respect for rank (grado). The classic kitchen brigade system includes the following sections, departement or stations: Sauce section, Soup section, Roasr section, Fish section, Vegetable section, Larder section or Cold kitchen section, Pastry section. Every section has a section head, also called station cook or line cook or chef de partie, in French, each in charge of a station. Today, the number of members in the brigade depends on the size of the business and the type of service.
A complete traditional kitchen brigade system is made up of:
Step 5
THE BRIGADE SYSTEM
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Created on May 7, 2021
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Transcript
The brigade system
The kitchen staff is based on the section, departement or station system, partie system in French, organized by the legendary French Chef, Georges Auguste Escoffier (1846-1935). That's why French is still used to describe the cook's roles. In 1890, while working at the Savoy hotel in London, Escoffier decided to break with the catholic, inefficient kitchen organization dating back to the Middle Ages, when travelling armies needed cooks who followed the knights staff organization in order to reduce stress and speed up the workflow.The brigade system has a pyramidal structure regulated by a strict chain of respect for rank (grado). The classic kitchen brigade system includes the following sections, departement or stations: Sauce section, Soup section, Roasr section, Fish section, Vegetable section, Larder section or Cold kitchen section, Pastry section. Every section has a section head, also called station cook or line cook or chef de partie, in French, each in charge of a station. Today, the number of members in the brigade depends on the size of the business and the type of service.
A complete traditional kitchen brigade system is made up of:
Step 5