Classical Kitchen Brigade

If anyone has any information on the classical kitchen brigade please forward it to me. It's basically about the different types off postions in the restraunts but they have classic names and some positions are different then today.

By foodguy on Monday, January 17, 2000 - 12:41 pm: Edit

I suggest calling a local college with a hospitality program . Thats where I learned them in their true classical form. Im sure ethey would give you a list.

Chad

By EagleSix on Saturday, January 22, 2000 - 12:10 pm: Edit

Have you looked in a copy of The New Professional Chef. In my 5th edition the classical kitchen brigade is addressed starting on page 8.

By Bordelaise on Sunday, January 30, 2000 - 10:41 am: Edit

poissonier: fish guy
rotisseur: roasted meat guy
entremetier: starch/vegetable guy
aboyeur: expediter
saucier: sauce guy
potager: soup guy, most times combined with saucier
tournant: swing cook
commis: apprentice
This is by no means a complete list, but just what I recall from textbooks and 6 months in a very stuffy, high-brow, old school, french kitchen. In my experience with this type of kitchen, you have the person who holds the title of the station on the line, then he has one or two assistants or "commis" who are sort of apprentices/cooks in training. I never understood the brigade system's idea of tying cooks to a type of food, like poisonner being strictly the fish cook...what if you need to broil some salmon and the broiler is down in the rotisseur's station? It always seemed like we had guys running up and down the line constantly...the "American" idea of naming the cooks by what piece of equipment they use ( broiler guy, sautee guy etc) always made more sense to me

By Bordelaise on Sunday, January 30, 2000 - 10:41 am: Edit

poissonier: fish guy
rotisseur: roasted meat guy
entremetier: starch/vegetable guy
aboyeur: expediter
saucier: sauce guy
potager: soup guy, most times combined with saucier
tournant: swing cook
commis: apprentice
This is by no means a complete list, but just what I recall from textbooks and 6 months in a very stuffy, high-brow, old school, french kitchen. In my experience with this type of kitchen, you have the person who holds the title of the station on the line, then he has one or two assistants or "commis" who are sort of apprentices/cooks in training. I never understood the brigade system's idea of tying cooks to a type of food, like poisonner being strictly the fish cook...what if you need to broil some salmon and the broiler is down in the rotisseur's station? It always seemed like we had guys running up and down the line constantly...the "American" idea of naming the cooks by what piece of equipment they use ( broiler guy, sautee guy etc) always made more sense to me

By Dpconsu (Dpconsu) on Sunday, January 30, 2000 - 12:58 pm: Edit

Larrouse Gastronomique has a section on the composistion of a full brigade compliment for a full service hotel restaurant which comprizes 54 menbers from the Maitre Chef de Cusine all the way down to the Pot washers.

By judymontreal on Monday, January 31, 2000 - 11:10 am: Edit

The name for the pot washer has always amused me. "Plongeur"- (diver) The one who dives into the water, -cute, no? Here in French Canada (Quebec) you hear all these terms in the regular course of the day in a formal kitchen.

By Tyler on Friday, April 06, 2001 - 11:47 pm: Edit

I find a lot kitchens don't use the brigade system. While I prefer to work in that type system I find the reality is that you end up doing a lot of different jobs. Just remember that saying " It's not my job " is never an option in the kitchen. The more the company can utilies you the more valuable you are to them.

By chefhoult on Thursday, July 05, 2001 - 02:30 am: Edit

Hey I know that is a little dated but I'm New to this computer thing and replyed the this outdated Question. I think that this is as good of a fourm to place it.

: Hi there,

: I'm a Chef from England and have been living in the States for 2 years now. I can't understand why, when you go through all that training, that CHEFS get called cooks. I have been left college for 10 years now, and back in England a commis is also called a Chef. I'm not talking about being called CHEF in the kitchen, but being respected and reconized as a chef under the rank of a Chef de Partie. But I've heard that even the Chef de Partie is known as a Line Cook. To me this is a downgrade and I can't understand that.

: My last rank was at Chef de Partie on the Cold section of the House of Commons in London. I held this rank in high regard and enjoyed it. If I was classed as a Line COOK, it would of made me feel unworthy of not being a CHEF. I trained Long and hard to get where I am now, and I feel that ALL young Chefs, should be treated with the respect of being classed as a Chef.

: Steve ACF Active Member (D.C)

Hi Steve,

We are not the only country to call Chefs cooks. When I was in Europe and someone asked me what I did for a living, I would reply that "I am Chef" and they would then ask "a Chef of what?" as Chef it referes to the one in charge.
Also we North Americans are the kings of fast food. So people automaticly assume that, if you cook, your a Cook. For your infomation most kitchens here have never even heard of the brigade system. let it alone use the terms of respect that come with it. Maybe if this attitude changed the turn over rate in the kitchens would not be so high.
I hope this that this is not too desturbing of an answer, as I have found that this is not always the case, as Food TV has enlghtioned its viewers of our noble profession. One more thing, I think a must read for everyone is the book Lessons in Excllence. It's aboult the people skills we all seem to lack. Sometimes something as simple as a title, and a little respect can make or break a business.

Jerry Hoult: chefhoult@hotmail.com (Canada)