Question

3 important things or ideas from the lesson today
(kitchen brigade system)​

Answer 1

Answer:

THE BRIGADE DE CUISINE, THEN AND NOW – PART 1

For those of you interested in how professional kitchens operate to get food out to your table especially when the heat is on and the orders are coming in fast and furious, you have to look back in history to the great Auguste Escoffier. Chef Escoffier came up with a system he called the Brigade de Cuisine that created a hierarchy for all the positions in the kitchen.

Mediavine

Most kitchens today use a similar system based on Escoffier’s ideas and this article will describe the similarities and differences. Because of its length, I’ll post this article in two parts.

If you are thinking of going to culinary school or starting a career in the restaurant industry, I think you’ll enjoy reading this post. And if you are looking for a culinary school, baking / pastry school or hospitality management program, I highly recommend you fill out the form to the right for a directory of culinary schools, baking / pastry schools and hospitality management schools near you.

HOPE THIS HELPS U!!

WOULD BE SO THANKFUL IF U MARKED ME AS BRAIN LIST ❤️