Brigade de cuisine

From Wikipedia, the free encyclopedia

Brigade de cuisine is the term used to describe the hierarchy of the apprentice system in a professional kitchen. The concept was created by Auguste Escoffier.

There are many types of kitchen organization, but a general outline is as follows:

• Executive Chef
• Chef de Cuisine
• Sous Chef
• Expediter
• Chef de partie
  • Sauce chef or saucier
  • Soup chef or potager
  • Fish cook or poissonier
  • Vegetable cook or entremetier
  • Roast cook or rotisseur
  • The pantry chef or garde manger
  • Pastry chef or pâtissier
  • The relief cook, swing cook, or tournant
• Cooks and Assistants

[edit] See also

Auguste Escoffier