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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).
Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques, and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world. [2]
Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.
Saulnier was a chef entremetier [3] and the secretary of the Union des Cuisiniers, Pâtissiers et Glaciers Français de Londres; [4] Gringoire (a pseudonym for Victor Thomas ) was a writer and the editor in chief of Le Carnet d'Épicure (1911-1914), a gastronomic monthly in London under the auspices of Escoffier.
In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped into his own military experience to develop the hierarchical brigade de cuisine system for organising the kitchen staff which is still ...
Le guide culinaire, aide-mémoire de cuisine pratique [The Culinary Guide, practical kitchen cheat sheet] (in French) (1st ed.). Escoffier, Auguste (1907). A guide to modern cookery .
Examples include the sous-chef, who acts as the second-in-command in a kitchen, and the chef de partie, who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the kitchen assistants.
The toques were already used, but he sought a uniform to honour the chef. White was chosen for the chef's coat to signify cleanliness. Later, the French master chef, Georges Auguste Escoffier, brought the traditional chef's coat to London, managing the restaurants at the Savoy Hotel and then at the Carlton Hotel.