Kitchen Brigade Case Study
Title: The easier life in the kitchen and in the hospitality industry through the kitchen brigade.
Introduction
Many people dine at restaurants and hotels but are unaware of the system used within the kitchen. They simply go to enjoy the food, unaware of how it is prepared. Interestingly, the kitchen is run by a Kitchen Brigade system which is a hierarchy system created by the famous French chef, Georges Auguste Escoffier in the 1800s, to ease and simplify the operations of a kitchen. Also signifies effective work inside a kitchen (culinaryLore.com, Online. 2017). Escoffier is known as “the king of chefs and the father of kitchen brigade,” who received a global status as manager of the kitchens at the Savoy Hotel 1890 to1899. (Auguste Escoffier, …show more content…
When the world and the way we travel developed and large hotels were built, it was also necessary to solve the problem of restaurants catering to maybe hundreds of guests. For the first time professional cooks were expected to cook classy food on a large scale – and to make a profit doing this Organization and leadership was needed.
It was known for a fact that the army had the ability to organize large groups of people to carry out tricky tasks involving logistics and precision. The military sequence of knowledge was accepted as a role model and the kitchen brigade was born. Every station had a responsibility and a group leader, or chef. The group leader, in turn, reports to a sous chef who reports to a kitchen chef, and so on. Georges Auguste Escoffier (1846 – 1935) is considered the father of this solution. ( the kitchen brigade, 2017)
Relevance to theory of Culinary Studies …show more content…
After all the changes that Escoffier introduces in his kitchen, kitchen life becomes easier to everyone in the kitchen. (Amy Brown, p 122. 2017)
Escoffier improvements are still relevant to the way kitchen operate today. Today during our practical in the kitchen they still emphasize the point wear the uniform as culinary students in order to be protected to an incident that might occur during practical also for us to look professional in the industry. Technology still keeps on changing to ensure that communication becomes easier between us as the student and the lecturer. Take division is still exist during the practical in the kitchen to ensure that the work for the day is finished in given time according to the lecture. (Amy Brown, p 121.
Introduction
Many people dine at restaurants and hotels but are unaware of the system used within the kitchen. They simply go to enjoy the food, unaware of how it is prepared. Interestingly, the kitchen is run by a Kitchen Brigade system which is a hierarchy system created by the famous French chef, Georges Auguste Escoffier in the 1800s, to ease and simplify the operations of a kitchen. Also signifies effective work inside a kitchen (culinaryLore.com, Online. 2017). Escoffier is known as “the king of chefs and the father of kitchen brigade,” who received a global status as manager of the kitchens at the Savoy Hotel 1890 to1899. (Auguste Escoffier, …show more content…
When the world and the way we travel developed and large hotels were built, it was also necessary to solve the problem of restaurants catering to maybe hundreds of guests. For the first time professional cooks were expected to cook classy food on a large scale – and to make a profit doing this Organization and leadership was needed.
It was known for a fact that the army had the ability to organize large groups of people to carry out tricky tasks involving logistics and precision. The military sequence of knowledge was accepted as a role model and the kitchen brigade was born. Every station had a responsibility and a group leader, or chef. The group leader, in turn, reports to a sous chef who reports to a kitchen chef, and so on. Georges Auguste Escoffier (1846 – 1935) is considered the father of this solution. ( the kitchen brigade, 2017)
Relevance to theory of Culinary Studies …show more content…
After all the changes that Escoffier introduces in his kitchen, kitchen life becomes easier to everyone in the kitchen. (Amy Brown, p 122. 2017)
Escoffier improvements are still relevant to the way kitchen operate today. Today during our practical in the kitchen they still emphasize the point wear the uniform as culinary students in order to be protected to an incident that might occur during practical also for us to look professional in the industry. Technology still keeps on changing to ensure that communication becomes easier between us as the student and the lecturer. Take division is still exist during the practical in the kitchen to ensure that the work for the day is finished in given time according to the lecture. (Amy Brown, p 121.