Kitchen Brigade

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meals

luonut klyshko anastasiya

Education in 1970s-80s

luonut PROJECT TEAM

The Origins of the Kitchen Brigade

luonut Alishba Suleman

EAT

luonut dynie izzatul

THE CLASSICAL KITCHEN BRIGADE

Famous Canadian Chefs:

Chuck Hughes

David Adjey

Lynn Crawford

Kitchen Positions:

Chef de cuisine(executive chef): Chef position with the overall responsibility including hiring, firing, cost control, meetings, budgets, new recipes, purchasing and much more.

Sous chef: Assistant to the Chef de Cuisine and are their substitute if the executive chef is absent. Responsible for the sections. Has different responsibilities.

Grill Chef/Grillardin: The chef that specializes and is responsible for preparing all types of grilled foods.

A junior chef in charge of helping and assisting any of the chefs.

Fish Chef/Poissuer: They are responsible for all the dishes containing fish and how it should be prepared.

Chef Garde manger/Pantry Chef: These chefs are responsible for all cold preparations like salad, sandwiches, cold sauces and cold cuts.

Patisserie/Pastry chefs: Chefs responsible for all hot and cold desserts for.

Entremetier/ Vegetable Chef: A chef who is responsible for vegetable preparations including potato and egg preparations.

Rotisseurs/ Roast Chef: Responsible for roasting, deep frying, braising meat dishes.

Saucier/Sauce Chef: Is responsible for preparing all the dishes that relate to sauces.

Commis

Assistant

The Master Chefs

Caesar Ritz

Careme

Auguste Escoffier