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Cuisinier (cook) is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie. [3] Commis (junior cook / assistant cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. [3] Apprenti(e) (apprentice)
Kitchen Brigade (French: La Brigade), is a 2022 French comedy-drama film directed by Louis-Julien Petit. [3]The film premiered at the 2022 L'Alpe d'Huez Film Festival where it won the Prix d'intérpretation féminine (best female actor award), and it was released in theatres in France on 23 March 2022.
Battle Chef Brigade is a video game that combines gameplay from tile-matching puzzle video games and side-scrolling brawler games. [1] The cooking phase is performed by dropping ingredients into the cookware. [2] With the ingredients in the 4x4 cooking zone, the player can rotate them like in Puyo Puyo. [3]
Sauciers-in-training. A saucier (French pronunciation:) or sauté chef is a position in the classical brigade style kitchen.It can be translated into English as sauce chef.In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order.
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
Chef de brigade (English: Brigade chief) was a French military rank. It was used as the equivalent of the rank of major in the French Royal Army 's artillery units and colonel in the French Revolutionary Army .
Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.
A cook is a professional individual who prepares items for consumption in the food ... (1846–1935) described a cook in the brigade de cuisine as the Cuisinier. [5]