Kitchen Essentials

• Brigade de cuisine is a system of hierarchy found in restaurants and hotels, commonly referred to as "kitchen staff" in English-speaking countries
• Georges Auguste Escoffier is known as “the king of chefs and the chef of kings”
• Executive Chef or Chef de Cuisine is responsible for all aspects of food production, including menu planning, purchasing, costing, work schedules, hiring and training
• Sous Chef works as the assistant to the Executive Chef and is directly in charge of production
• Station Chef or Chef de Partie is in charge of particular areas of productions
• Sauce chef or Saucier prepares sauces, stews, hot hors d’oeuvres, and sautés foods to order
• Fish Cook or Poissonier prepares fish and fish dishes
• Vegetable Cook or Entremetier prepares hot appetizers, soups, vegetables, pasta, and starches
• Potager is in charge of making any soups on the menu
• Roast Cook or Rotisseur prepares roasted and braised meats and their gravies
• Broiler cook or Grillardin is responsible for all grilled foods
• Pantry Chef or Garde Manger prepares cold dishes, including chilled soup, salads, dressings, and cold hors d’oeuvres/appetizers
• Pastry Chef or Patissier specializes in making desserts, especially cakes and pastries
• The Tournant is the all-purpose chef in the Kitchen Brigade, assisting with tasks at different stations as needed
• The Expediter or Aboyeur accepts orders from waiters, passes them to the cooks, calls for orders to be finished and plated at the proper time, and inspects each plate before passing it to the dining room
• A slotted spoon is used to remove solid foods from liquids without the liquid.