The Classical Kitchen Bridge

Sous Chef

The Sous chef often need to step-up and lead the kitchen in the absence of the head chef

Grill Chef (Grillardin)

Grill Chef (Grillardin) is responsible for any foods that must be grilled

Roast Chef (Rotisseur)

Roast Chef (Rotisseur) is in charge of preparing any roasted or braised meats on the menu

Fish Chef (Poissonier)

Fish Chef (Poissonier) is responsible for the preparation of all fish dishes in the kitchen

Vegetable chef (Entremetier)

Vegetable chef (Entremetier) is responsible for hot appetizers and often soups, vegetables, starches and pastas; may also be responsible for egg dishes

Commis Chef

A Commis Chef assists a section chef, also known as a Chef de Partie

Sauce Chef (Saucier)

Sauce Chef (Saucier) is a position in the classical brigade style kitchen. In addition to preparing sauces

Pantry Chef (Garde Manger)

Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses. Knife skills - cutting, chopping, carving, dicing. They also are responsible for inventory, preparation and presentation of select dishes and food items

Pastry Chef (Pastissier)

A Pastry chef (Pastissier) in a professional kitchen they are required to be skilled in the making of pastries, desserts, breads and other baked goods

Description: Auguste Escoffier was born October 28, 1846. at the age of 13 he gets his first job in a kitchen. In 1864 he earned his first elite position as commis Rotisser at Le Petit Moulin Rouge in Paris. he cooked for the words' celebrities and royalty. Auguste Escoffier was a famous French chef. He invented some 5,000 recipes, published Le Guide Culinaire textbook and developed approaches to kitchen management.

Description: Casar Ritz was born on the 23 February 1850 Niederwald, Canton of Valais, Switzerland. Casar Ritz is most famously the Hôtel Ritz in Paris and the Ritz and Carlton Hotels in London.

Description: Careme is known today for the spectacular sugar, marzipan, and pastry sculptures he designed, Which still exist in fine dining. Careme contributed many ideas, dishes, and techniques to the culinary world

He is known from his appearance on the food network show Restaurant Makeover. At Maple Leaf Sports and Entertainment where he was in charge of supporting 20 million fans at the air Canada center.

Mark McEwan is a Canadian VIP chef in Toronto, he is one of the most famous chefs in Canada. he had his own Tv show on The Food Network Canada entitled The Heat. Mark McEwan was head judge on Food Network Canada’s Top Chef Canada

Anna Olson is known professionally for baking methodology. Anna Olson lives in Welland in Niagara Falls. Anna Olson is the host of bake with Anna Olson on the food network.