The classical brigade system is a model of kitchen organization that was developed by Georges-Auguste Escoffier, a renowned French chef and culinary writer. It is a hierarchical system that divides the kitchen into different sections, each with its own specific tasks and responsibilities.
The classical brigade system is based on the idea that each section of the kitchen is responsible for a specific aspect of food production. At the top of the hierarchy is the chef de cuisine, who is responsible for overall kitchen management and menu planning. Below the chef de cuisine are the sous-chef, who is responsible for managing the day-to-day operations of the kitchen, and the chef de partie, who is responsible for a specific section of the kitchen, such as the pastry section or the fish section.
The classical brigade system is designed to ensure that the kitchen runs efficiently and that the food produced is of the highest quality. Each chef de partie is responsible for training and supervising the commis, who are the entry-level chefs in the kitchen. The commis are responsible for preparing ingredients, assisting the chef de partie with food production, and maintaining the cleanliness of their section of the kitchen.
The classical brigade system has been influential in shaping the modern restaurant industry, and it is still used in many professional kitchens today. However, it has also been criticized for its rigid hierarchy and lack of flexibility. Some chefs have adopted more collaborative approaches to kitchen organization, which allow for more creativity and input from all members of the kitchen staff.
Despite its limitations, the classical brigade system remains an important part of culinary history and continues to shape the way that professional kitchens are organized and run. It is a testament to the importance of organization, efficiency, and attention to detail in the culinary arts.
