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  • Classcial Brigade

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    gowthaman P.A
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    The classical brigade system of a kitchen was founded by Chef Auguste Escoffier and followed in all restaurant and hotel kitchens. It divides kitchen work into sections like butchery, bakery, and grills, with each member of the team having set duties. While originally using French names for sections, the modern brigade system adapts to restaurant size and menus by having chefs take on multiple roles.

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    The classical brigade system of a kitchen was founded by Chef Auguste Escoffier and followed in all restaurant and hotel kitchens. It divides kitchen work into sections like butchery, bakery, and grills, with each member of the team having set duties. While originally using French names for sections, the modern brigade system adapts to restaurant size and menus by having chefs take on multiple roles.

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    1 views2 pages

    Classcial Brigade

    Uploaded by

    gowthaman P.A
    The classical brigade system of a kitchen was founded by Chef Auguste Escoffier and followed in all restaurant and hotel kitchens. It divides kitchen work into sections like butchery, bakery, and grills, with each member of the team having set duties. While originally using French names for sections, the modern brigade system adapts to restaurant size and menus by having chefs take on multiple roles.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 2

    CLASSCIAL BRIGARE OF A KITCHEN

    • Founded by Chef Auguste Escoffier.


    • Followed in all restaurant and hotel kitchen.
    • Each members of a team has their set of work to be followed
    everyday operations.
    • It was based on various section of the kitchen( eg, butchery,
    bakery, grills)
    • Every section is named in French.
    • As nowadays classical brigade system is followed according
    to then number of restaurant and menus in hotels.
    • Which many sections are handled by certain chefs as all
    rounder.

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