THE CLASSICAL KITCHEN BRIGADE HIERARCHY
Executive Chef ( Chef de Cuisine)
Master Chefs
Auguste Escoffier
French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.
Simplify and modernize Carême's elaborate and ornate style.He codified the recipes for the five mother saucesAs well
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"Le Guide Culinaire"
his recipes, techniques and approaches to kitchen management remain highly influential today,
Careme
French chef and an early practitioner and exponent of the elaborate style of cooking known as grande cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the nouveau riche ("newly rich") of Paris.
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He is often considered one of the first internationally renowned celebrity chefs.
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"L'Art de la cuisine française au XIXe siècle, traité élémentaire et pratique"
Caesar Ritz
He was an early hotel chain founder known as "King of Hoteliers, and Hotelier to Kings"
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A Swiss hotelier and founder of several hotels, most famously the Hôtel Ritz in Paris and the Ritz and Carlton Hotels in London
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"Cesar Ritz: Host to the world"(written by his wife)
They carries overall responsibility for all aspects of the kitchen. Also responsible for kitchen plant and machinery.
Sous Chef
Chef de Partie
Sauce Chef
Responsible for all sauces and sauce related dish preparations.
Butcher Chef
They are responsible for cutting meat, poultry and fish in desired shape by the other departments.
Vegetable Chef
Responding all types of vegetable preparations(including eggs and potato ).
Roast Chef
Responsible for roasting, braising meat dishes and also responsible for deep frying.
Pantry Chef
They are responsible for all cold preparations, cold cuts and cold sauces.
Grill Chef
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Pastry Chef
They are responsible for all hot and cold desserts for ex.
They assist executive chef and as a liaison between executive chef and other kitchen staff.
Supervisors. They assist sous chefs. Headed by commis chef.
Commis Chef
Cooks. They assist CDP’s in their job.
Famous Canadian Chefs
Anna Olson
Professionally Trained Pastry Chef
Olson has been featured for the past few years in various promotions for Starbucks Coffee Canada.Also, she was previously the host of Food Network Canada's Fresh with Anna Olson, Sugar and Kitchen Equipped and Bake with Anna Olson.
In 2004, her Mocha Bites recipe was featured on a recipe card available in Starbucks retail stores.
Mocha Bites Recipe HERE:https://www.foodnetwork.ca/recipe/mocha-bite-cookies/2630/
"Bake with Anna Olson : More Than 125 Simple, Scrumptious and Sensational Recipes to Make You a Better Baker"
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Brad Long
He is chef and owner of Café Belong and Belong Catering.
For ten years Long worked at Maple Leaf Sports & Entertainment where he was responsible for feeding more than 20 million fans at Toronto's Air Canada Centre and BMO Field.His responsibilities included creating team meals for the organization's NBA and NHL teams;
CLOVER LEAF WILD SELECTIONS SOCKEYE SALMON CHERUBS and CLOVER LEAF WILD SELECTIONS BIG CITY, BRIGHT LIGHT TUNA SALAD
"Brad Long on Butter"
Lynn Crawford
She was formerly the executive chef at the Four Seasons in Toronto and the former executive chef of the Four Seasons in New York.
Trained at George Brown College. She is known for her appearances on the Food Network show Restaurant Makeover, which is seen in over 16 countries worldwide.
Lynn’s Croque Monsieur
"At Home with Lynn Crawford : 200 of My Favourite Easy Recipes"
Work Cited
Part A: Classical Kitchen Brigade
Part B: Three famous chef in history
https://en.wikipedia.org/wiki/César_Ritz