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Kitchen Brigade Case Study

Decent Essays
Title: What and who makes the easier life in the kitchen and in hospitality industry?
Introduction
The kitchen brigade is an organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier. (culinaryLore.com, 2017). Born October 28, 1846, Villeneuve-Loubet, France—died February 12, 1935. He is known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as manager of the kitchens at the Savoy Hotel (1890–1899). (Auguste Escoffier, 2017). The kitchen brigade improves or helps to update and simplifies work in the hotel kitchens, removes disorder and repetition of effort and each position has a station and clear tasks. The kitchen brigade signifies efficient work inside a kitchen, no overlap on every job, work clean as you go and every post has division and clear focus job.
The origin of kitchen brigade: In
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In the Era of Escoffier, the development of culinary and food service became more dynamic. The creativity of chefs and cooks are more diverse, all of these were manipulated by the concept creation of careme and Escoffier. (Auguste Escoffier French chef, 2017)
Escoffier’s contributions to the culinary art range far beyond those innovations that the immediately seeming to the eyes and palate on the specialist. Escoffier established cleanliness standards and installed in his subordinates a real admiration for the wholesomeness of the food they served. He was one of the earliest chefs of note to have a sincere interest in protective the nutritional value of the foods we prepare and serve. Escoffier promoted the belief that foodservice professionals at all stages should be committed to improving their skills and general knowledge through
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