Kitchen brigade (Escoffier)
Brigada de cocina (Escoffier)
- Date
- c. 1890 · confidence medium
- Place
- London, United Kingdom
- Credited to
- Auguste Escoffier
- Field
- Life & health
What it is
A hierarchical organisation of the kitchen into specialised stations (sauces, fish, roasts, pastry) under a chef, which Escoffier systematised at the Savoy. His Guide culinaire (1903) fixed classical French cuisine.
Escoffier systematised and simplified an organisation earlier developed by Careme and Urbain Dubois; it was not invented from scratch by him.
What it led to
- professionalisation of hotel catering
- formal culinary training
- the structure of present-day restaurant kitchens