What is the kitchen brigade?

The kitchen brigade refers to an organizational hierarchy for professional kitchens, which is essential for maintaining clarity and efficiency in food preparation and service. This system, often established by Auguste Escoffier in the late 19th century, defines specific roles and responsibilities for each staff member in the kitchen. Each position is designed to ensure that operations run smoothly, helping to manage tasks from food preparation to cooking and plating.

The hierarchy allows for a division of labor where individuals specialize in particular areas, such as sautéing, baking, or pastry work, enhancing both productivity and the quality of dishes prepared. By having clear roles, the kitchen can operate more effectively, minimizing confusion and ensuring that all tasks are completed in a timely fashion. This structured framework is crucial in large-scale operations, where numerous staff members are engaged in various aspects of food production simultaneously.

Other choices, such as a list of menu items or methods of procuring supplies, do not capture the essence of the kitchen brigade's focus on personnel and their roles within the kitchen environment. Similarly, while plating is an important part of culinary presentation, it falls under the practical execution of dishes rather than the organizational structure that the kitchen brigade represents.