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The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).
The 300th Sustainment Brigade's history began on 26 June 1945 as the 300th Transportation Group. The unit activated on 29 June 1945 in France, and was inactivated in France on 22 November 1945. The 300th was redesignated as the 300th Transportation Corps Service Group on 2 December 1946 and allotted to the Organized Reserves.
Since 1903, the Texas National Guard designation has remained the same while the Texas State Guard has been designated as the: Texas Reserve Militia, 1905-1913 [15] Texas Home Guard, 1914-1918 (World War I) [16] Texas Reserve Militia, 1919-1940 [17] Texas Defense/State Guard, 1941-45 (World War II) [17] Texas State Guard Reserve Corps, 1945 ...
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