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by Sadurya Gasperson 4 years ago

702

Kitchen Brigade

The classical kitchen brigade has been shaped by renowned master chefs such as Marie Antoine Carême and Auguste Escoffier. Carême, a French chef, gained fame for his elaborate culinary artistry while Escoffier, known as '

Kitchen Brigade

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