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Who is Escoffier?
Georges Auguste Escoffier created the kitchen brigade system. After serving in the French army, he brought his military hierarchy experience to a hotel kitchen in the 1800s to establish a kitchen hierarchy. The goal of the system was to streamline the kitchen duties and facilitate in the prevention of chaos.
The Mother Sauces
Another thing you may not know about Georges Auguste Escoffier is that he created the five French mother sauces. These sauces serve as the staring point for most sauces. The five French mother sauces are béchamel, velouté, espagnole, hollandaise, andtomato. The five sauces are all equally important for your cooking repertoire, and they all have their own special uses. They're simple to make with a few ingredients (mostly flour, butter, and some sort of liquid) and a couple easy techniques. This is the reason I love Escoffier, a good béchamel has such a special place in my heart!
History of the Kitchen Brigade System
During the 1800s grand sized hotels started to become popular, requiring grand sized kitchens to feed all the patrons. Without organization of the larger staff, chaos might have ensued. Escoffier created a hierarchical system to aid in the daily production of food. Every station in the restaurant was identified and cooks were put in each place.
Over the years, kitchens and budgets have gotten smaller, and labor prices are much higher. Escoffier's system supports scaling to match any kitchen's needs.
Modern Day System
To make a comparison of this with today's restaurants, I went to a local Austin restaurant. They had an open, theater style kitchen and I ate my meal at the chef's counter seating, where I had a front row view to observe all the kitchen happenings. In today's culinary kitchen brigade, it is quite difficult to determine who does what. We have definitely mastered the fine art of multiple jobs from one person. From what I could see, I knew they had an Executive Chef, a Chef de Cuisine, and a Chef Patissier. I could also guess they had a Sous Chef, Chef Garde Manger (pantry chef, in charge of cold salads, appetizers, etc), A Chef Poissonier (Fish Chef), A Chef Grillardin (Grilled foods) and possibly a Chef Friturier (Fried items). It also appeared they had a few Commis (apprentices) and kitchen assistants.
Even in an open kitchen where you can see what everyone is doing, it's hard to tell exactly what is their specific job. If you just saw the photographs from the restaurant could you identify what each person does in their brigade?
When I attended culinary school, I was taught about the history of classical French cooking. However, the classes themselves were more likely to use some type of abbreviated version of this system because modern kitchens have less space and need a higher level of specialization. If you take a look at the Organization Chart that Lucky Peach Magazine had back in 2015 one can see that there are a lot of people doing a lot of things in the kitchen.
Kitchen Brigade Organization Chart
But we all know times have changed, and restaurant kitchen staff structure are now much smaller and more specialized based on cuisine offered. This Kitchen Family Tree could look different by restaurant. What's most important is the established clear hierarchy in a kitchen to maximize the efficiency of the workers.
Modern Day Kitchen Brigade
There are many other positions possible in a kitchen, and there are also duties that have not been covered here, such as dishwasher and others, that are needed for the functioning of a busy kitchen. This is just a sampling of how times have changed in the kitchen and what they have become as processes and size are streamlined.
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As an enthusiast and expert in culinary history and kitchen organization, I bring a wealth of knowledge to the table. My passion for the subject is demonstrated by a deep understanding of the evolution of culinary practices, especially in the context of renowned figures like Georges Auguste Escoffier and the systems he introduced. Now, let's delve into the concepts highlighted in the article by Serena Lissy.
Georges Auguste Escoffier and the Kitchen Brigade System:
Georges Auguste Escoffier, a pivotal figure in the culinary world, revolutionized kitchen organization with the introduction of the kitchen brigade system. This system, rooted in his military experience, aimed to bring order and efficiency to hotel kitchens in the 1800s. The hierarchical structure divided kitchen responsibilities into specific stations, preventing chaos in the production of food.
The Mother Sauces:
Escoffier's influence extends beyond organizational structures; he also contributed significantly to the culinary repertoire by creating the five French mother sauces. These foundational sauces, including béchamel, velouté, espagnole, hollandaise, and tomato, serve as the base for numerous other sauces. The simplicity of their preparation, often involving flour, butter, and various liquids, highlights Escoffier's genius in making sophisticated culinary techniques accessible.
History of the Kitchen Brigade System:
During the 1800s, the rise of large hotels necessitated expansive kitchens to cater to patrons. Escoffier's kitchen brigade system provided a solution to the organizational challenges posed by the growing staff. While the scale of kitchens and budgets has changed over time, the adaptability of Escoffier's system remains evident, allowing it to scale according to the needs of modern kitchens.
Modern Day Kitchen Brigade:
Drawing a parallel to contemporary culinary settings, the article discusses a visit to a local Austin restaurant with an open kitchen. Despite the visible nature of the kitchen, it highlights the challenge of discerning specific roles due to the modern trend of multitasking and specialization. The author observes positions like Executive Chef, Chef de Cuisine, Chef Patissier, Sous Chef, Chef Garde Manger, Chef Poissonier, Chef Grillardin, Commis, and kitchen assistants.
Evolution and Specialization:
The culinary landscape has evolved since the rigid structure of Escoffier's time. Culinary schools, as mentioned by the author, now often teach an abbreviated version of the kitchen brigade system to accommodate modern constraints like limited space and the need for specialization. The organizational chart provided by Lucky Peach Magazine in 2015 illustrates the diversity of roles in a modern kitchen, reflecting the changes in the industry.
Conclusion:
The article emphasizes that, despite changes in kitchen size and processes, maintaining a clear hierarchy remains crucial for maximizing efficiency. The modern kitchen brigade system is diverse, with various positions catering to specific needs, demonstrating the adaptability of Escoffier's original concept to the contemporary culinary landscape.
