KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION

ACTIVITY NO. 1 SANITATION AND THE KITCHEN BRIGADE

SYSTEM

Safety, Hygiene and Sanitation practices inside the kitchen (before, during, and after food
preparation)

1. Get a fire extinguisher and first aid kit for your kitchen
2. Do not prepare, cook and serve food if you are ill.
3. Remove rings and other accessories.
4. Wear hair net.
5. Wear a clean apron.
6. Do not wear nail polish or artificial nails when working with foods.
7. Do not carry pencil or pen
8. Wash hands properly before you start.
9. Wash, rinse and sanitize all food contact surfaces, equipment and utensils before each use.
10. Do not smoke in food preparation areas.
11. Wash fruits and veggies.
12. Keep raw food chilled.
13. Clean cutting boards
14. Use different boards for cutting fish, meat, vegetables, dairy or bread.
15. Use different utensils for raw and cooked foods.
16. Cook to a safe temperature.
17. Store knives in a wooden block or in a drawer.
18. Keep pot holders nearby and use them.
19. Wipe spill immediately, keep the floor dry so that no one slips and falls.
20. Wash your hands when changing stations.
21. Use clean spoon each time you taste or sample foods.
22. Wash your hands before you eat.
23. Use separate cloths for cleaning and wiping plates.
24. Use tools or utensils when serving foods.
25. Clean your counter.
26. Keep food waste in closed bin.
27. Clean and sanitize tools, utensils and equipment after use.
28. Don’t leave dirty dishes to pile up in the sink.
29. Sanitize your faucet on regular basis.
30. Regularly change trash bin.
What is Kitchen Brigade System?

 Also known as the “brigade de cuisine” is a framework for hiring and organizing restaurant
kitchen staff to maximize efficiency. In the system, everyone has a specific and useful role,
which help the kitchen run like a well-oiled machine. It was created in the 19 th century by
Georges- Auguste Escoffier, a chef who is responsible for revolutionizing French cuisine.
Escoffier’s special touch was applying French army principle to the kitchen. He based the
brigade system on his experience working as a chef in the French military.

Staff included in the Kitchen Brigade System

 Chef exécutif (Executive chef)

 The executive chef is like the back-of-house CEO. This role is less about day-to-day kitchen
operations and more about strategic business decisions, like creating the restaurant’s menu
or concept.

 Chef de cuisine (Kitchen leader)

 The chef de cuisine is the manager of the kitchen who also collaborates with the
restaurant’s general manager. Unlike the executive chef, the chef de cuisine is involved in
day-to-day kitchen operations. This role is responsible for overseeing kitchen staff and can
be involved in making hiring decisions. The chef de cuisine also oversees administrative
tasks, like food safety and inventory management. This position takes on the critical task of
ensuring that the kitchen avoids health code violations. The chef de cuisine can also be
responsible for executing the executive chef’s vision for the menu by developing recipes.

 Sous chef de cuisine (Sous chef)

 The sous chef de cuisine is commonly called the “sous chef” in english. Sous means “under”
in French, so the title explains that this role is the chef de cuisine’s deputy. The sous chef
helps oversee the line cooks and assists with management duties. This position steps in for
the chef de cuisine when needed.
 Chef de Partie (Line Cook)

 Stations are a signature of the brigade system. The full brigade has stations for every type of
food preparation method needed in the kitchen. The system has sever types of chefs de
cuisine, also known as line cooks, that oversee each station in the brigade system. Their
specific duties, and titles, depend in their stations. For example; a saucier, is in charge of
creating all of the restaurant’s sauces, while a friturier is responsible for friend items.

 Commis Chef ( Junior Chef)

 In the traditional brigade system, line cooks have junior chefs working with them. Junior
chefs help execute orders at the stations to which they’re assigned. So the commis chef to
the poissonnier would help their boss prepare fish dishes, while the commis chef to the
saucier would help sauces.

 Plongeur (Dishwasher)

 The dishwasher, or plongeur, is a critical kitchen job in the brigade system. This position
cleans a dishes and prepares them for another round of service by drying and organizing
them.
 5 LOCAL CHEFS AND THEIR BRIEF BACKGROUND

1. Nora Guanzon Villanueva-Daza

 Popularly known as chef Nora Daza, was a veteran gourmet chef, restaurateur, sociocivic
leader, television host and cookbook author in the Phillipines. Daza was born into a
privileged family as a daughter of Alejandro Jose Villanueva, high-profile engineer im
Batangas city and Encarnation Guanzon, daughter of a provincial governor in Pampanga. She
experienced a sheltered childhood filled with culinary adventures. Daza became a judge in a
television cooking contest, hosted a televion cooking shows, appointed as the Director of
Manila Gas cooking school and got elected as Vice President of the Philippine Association of
Nutrition and so much more.

2. Heny Sison

 Popularly known as chef Heny, is a pastry chef, cake decorator, and television host in the
Philippines. Heny started working as an economic researcher and financial analyst. She
enrolled in culinary classes to cultivate her interest in baking and cake decorating. She
eventualky resigned and started a business making birthday and wedding cakes as well as
teaching baking and cake decorating. And later on open a school for baking and decorating
cakes.

3. Annie Carmona-Lim

 Popularly known as Chef Annie or Chocolate Queen, is a pastry chef, entrepreneur, and
television host in the Philippines. Lim started commercial baking in 1977. She trained in local
culinary schools and opened a homebaking business. Later, she took the Wilton Master class
in Cake Decorating at the Wilton Cake Decorating School in Woodridge, Illinois, included in
the course were Gumpaste and Pulled Sugar Techniques . She also attended a short course
from the Culinary Institute of America in California, where she studied the making of
European pastries, chocolate fundamentals and flavor dynamics. Furthermore, she
witnessed Chocolate Manufacturing and other confectionery skills in Solingen, Germany. In
1995, Lim established Castle of Baking and Confectionery Arts, a culinary school housed in a
castle-like edifice in Quezon City, Philippines. She also opened Chocolate Lovers
Incorporated, a retailer and wholesaler of baking and confectionery supplies. Lim opened
her first Canadian custom-cake shop, called "Chocolate Lover Cakes", in Richmond, British
Columbia. The soft opening of the store was on August 8, 2009 and the official opening of
the store will be September 9, 2009.
4. Gene Gonzalez

 is the president of Cafe Ysabel, Inc. and the Center for Asian Culinary Studies. He is a
recipient of various awards for his contribution in Philippine cuisine including the Ten
Outstanding Young Men Award for culinary arts, the Gerry Roxas Foundation Award for
Excellence, and the Hotel and Restaurant Association’s Plate d’Or.

5. Pablo Logro

 Also known as Boy Logro or Chef Boy (born June 29, 1954), is a Filipino celebrity chef known
for his cooking shows, Idol sa Kusina and Chef Boy Logro: Kusina Master. Logro first worked
in Cagayan de Oro for 2 years, before becoming a member of the service crew of several
Jollibee restaurants in Manila. He later became a sous chef at Qaboos bin Said al Said's Al
Alam took him to international trips, in turn exposing Logro to international cuisines. He
was also able to complete culinary training in Italy, Switzerland, Spain and the a. Logro
became an executive chef at the Manila Diamond Hotel. His Favorite lines in cooking
are Ping, ping, ping! and Yum, yum, yum!.
 5 INTERNATIONAL CHEFS AND THEIR BRIEF BACKGROUND

1. Guy Fieri

 If you flip on the Food Network at any given time, you’ve got a 75% chance of seeing one of
the most famous (and recognizable) chefs in America, Guy Fieri. Known for his iconic
highlighted hair, Oakley sunglasses, and bowling shirts, Fieri is maybe the most mainstream
famous chef. Fieri is an Emmy award-winning chef who owns three California restaurants
and also licenses out his name and infamous “Flavortown” catchphrase to restaurants
across the country. His name carries so much weight because of his two long-running TV
Shows, Diners, Drive-Ins, and Dives and Guy’s Grocery Games. He even hosted the non-
cooking tv game show Minute To Win It for two seasons because of his charismatic
personality. This is why he’s not just one of the most famous chefs, but maybe the most
famous chef on TV.

2. Gordon Ramsay

 The eternally angry culinary critic Gordon Ramsay is one of the most famous chefs on TV,
known for the harsh words he shares with the people on his TV show Hell’s Kitchen. The
show has had such mainstream popularity and success that Ramsay has gone on to host
several other shows including Kitchen Nightmares, Master Chef and The F Word. Although
he’s most known for his TV shows, Ramsay’s skills as a Michelin-Starred cook are how he
became a famous chef in the first place. His most notable restaurant, Restaurant Gordon
Ramsay, in London has been a Michelin 3-starred restaurant since 2001, and his restaurants
have been awarded 16 Michelin Stars in total. Although you enjoy seeing him on TV, you’d
probably enjoy eating a meal from this chef even more.

3. JJ Johnson

 One of the most exciting famous chefs in America right now is JJ Johnson. At age 36, he’s
already a James Beard Foundation Book Award winner for his Afro-Asian inspired cookbook
Between Harlem and Heaven. He first entered the public eye after winning Rocco’s Dinner
Party on Bravo! After his victory, he caught the eye of many restaurateurs and was invited to
create the menu for The Cecil, which became the Best New American Restaurant in 2013.
He recently used his culinary stardom and unique take on the Caribbean, Asian, and African
food cultures to open up FIELDTRIP, a fast casual rice bowl shop in New York City. He’s also a
featured chef on Tasty from Buzzfeed, with posts that garner hundreds of thousands of
views. Still younger than most of the famous chefs on our list, he is sure to be in the
spotlight for many years to come.
4. Sunny Anderson

 Although it may be what some foodies know her from, Sunny Anderson is much more than
just a famous chef on TV. She is most famous for being a host of The Kitchen on the Food
Network, along with other programs like How’d That Get On My Plate? And Cooking for
Real. She isn’t tied down to just being a culinary TV personality, she was also a radio
personality from 1995-2005 in San Antonio, Louisville, and New York. It’s her perfect mix of
entertainment, personality, and genuine cooking finesse that’s made her one of the most
successful and famous chefs on TV. Sunny grew up in an Army family and moved from
country to country as a child, learning about the best foods from regions across Europe. She
herself joined the Air Force and honed her skills as a radio host while in South Korea, doing
programming for the military base there. With a childhood like that, she was destined for
fame.

5. Joël Robuchon

 The chef with the most Michelin stars. He holds the number one spot among the top 10
chefs in the world, which makes him the best chef in the world according to the Michelin
star rating. Although he died with “only” 28 stars, at one point, Robuchon was the proud
owner of 32. He was also named “Chef of the Century” on numerous occasions. He
specialized in French cuisine and owned 12 restaurants. Joël also liked to mentor young
chefs. One of his former students was the now infamous Gordon Ramsay.