Kitchen Management 275
The Kitchen Brigade

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Rationale

The professional cook may work in kitchens large enough to use the full kitchen brigade down to one or two cook operations. Knowing the evolution of the brigade and the duties of each department or parti will help the cook to find his place in any kitchen.

Learning Outcome

When you complete this module you will be able to...

Discuss the evolution and duties of the kitchen brigade.

Resources

http://www.foodreference.com/html/wgeorgesaugusteescoffier.html
http://en.wikipedia.org/wiki/Escoffier
http://www.foodreference.com/html/wmarieantoinecareme.html
http://www.geocities.com/NapaValley/6454/careme.html

Learning Objectives

Here is what you will be able to do when you complete each step.

1. Cite the contributions of Careme to cooking.
2. Discuss the contributions of Escoffier to classical cooking.
3. Cite the duties of each of the major positions in the classical brigade.
4. Explain modern variations of the classical brigade.

Performance Evaluation

To show that you have mastered this task, here is what you will be asked to do:

Complete module assessment.

OBJECTIVE 1

When you complete this objective you will be able to...

Cite the contributions of Careme to cooking.

Learning Activities

Complete each of the Activities listed below :

Make a time line of Careme's life including the dates of his birth and death.

Discuss Careme's contribution to the development of the kitchen brigade.

Explain the term grande cuisine.

Learning Material

Marie Antoine Carême
 
  • 1783 to 1833
  • 16th child of poor family, started as kitchen boy in catering service at age 10.
  • 6 years later apprentice pâtissier and taught himself to read and write.
  • 1803, Chef Patissier to Talleyrand, French foreign minister.
  • Turned down Czar Alexander's invitation to be Russia's leading chef. Became Maitre chef at Carlton House in London where he set standards for chefs throughout Great Britain.
  • Began a system of organization. Founder of Haute Cuisine.

 

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OBJECTIVE 2

When you complete this objective you will be able to...

Discuss the contributions of Escoffier to classical cooking.

Learning Activity

Complete each of the Activities listed below :

Make a time line of Escoffier's life including the dates of his birth and death.

Discuss his contribution to the development of the kitchen brigade.

Explain the term cuisine classique.

Learning Material

Georges Auguste Escoffier
 
  • 1846 to 1935
  • worked with uncle in Nice at age 13
  • 1890 with Ritz opened the Savoy in London stayed until 1898
  • moved to the Carlton Hotel - one of the most famous in Europe
  • Emperor William II called him the Emperor of chefs
  • Chevailer of Legion of Honour 1920 and Officer of the Legion in 1928
  • retired in 1921 at 74 (worked for 62 years)
  • wrote Le Guide culinaire and several others
  • added principle of task organization to that of kitchen layout.

 

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OBJECTIVE 3

When you complete this objective you will be able to...

Cite the duties of each of the major positions in the classical brigade.

Learning Activity

Complete each of the Activities listed below :

List each of the major parti in the classical brigade and their duties.

Learning Material

Chef de Cuisine

Executive chef

Head chef

Working chef

Sous Chef

Chefs de Parti

Adapted from The Professional Chef's Guide to Kitchen Management

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OBJECTIVE 4

When you complete this objective you will be able to...

Explain modern variations of the classical brigade.

Learning Activity

Complete each of the Activities listed below :

Describe how the brigade might be adapted for:

Learning Material

Many larger operations particularly hotels, may use the full, traditional kitchen brigade. Some may even have demi-chef de parti positions. As the kitchen becomes smaller, the use of the brigade and duties of the various parti are adapted.

In a large operation, there may be a Chef de Parti, a demi chef, 2 or 3 commis and 1 or 2 apprentices. This pattern would be similar for each of the departments in the kitchen.

In a medium size kitchen, there may be one individual preparing sauces (saucier), another whose responsibility is vegetables (entremetiere), another doing cold foods (garde manger) and so on.

In smaller kitchens, brigade lines are blurred. One or two individuals may prepare all the hot food while another does cold food and some desserts.

The brigade duties may still exist but not as obviously or as clearly defined as in a larger establishment.

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 Kitchen Management 275
Last Modified November 2008, Garry Wall
Email to:  grwall@shaw.ca