The Origins of the Kitchen Brigade

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FAMOUS CHEFS

Michael Smith

Michael Dixon Smith CM is an American-born Canadian chef and best-selling cookbook writer now living and working in Prince Edward Island, Canada. He has hosted The Inn Chef, Chef at Home, and judged on Chopped: Canada on the Canadian Food Network.

Pan Fried Whitefish

Lynn Crawford

Lynn Crawford is a Canadian chef trained at George Brown College in Toronto, Ontario. She is known for her appearances on the Food Network show Restaurant Makeover, which is seen in over 16 countries worldwide.

Recipe for Delicious Eggs

Anna Olson

Anna Olson is a professionally trained pastry chef. She resides in Welland in the Niagara region of Ontario, Canada. She was previously the host of Food Network Canada's Fresh with Anna Olson, Sugar and Kitchen Equipped and Bake with Anna Olson.

Recipe for Sponge Cake

THE THREE FOUNDING MASTER CHEFS

Careme

Marie-Antoine Carême, byname Antonin Carême, (born June 8, 1784, Paris, France—died January 12, 1833, Paris), French chef who served the royalty of Europe, wrote several classic works on cuisine, and advanced the notion of cuisine as both an art and a science.

Caesar Ritz

Hotelier who managed various resort hotels, including the Grand Hotel in Monte Carlo where he met chef Auguste Escoffier. Ritz then managed the Savoy Hotel in London, with Escoffier as his chef. Eventually he opened The Ritz Hotel in Paris in 1898, and was part owner in many other hotels and restaurants, including the Carlton in London. His name became a synonym for luxury. “Puttin’ on the Ritz,” ‘ritzy.’

Auguste Escoffier

Before Auguste Escoffier, the famous French chef, the modern restaurant as we know it today simply didn’t exist. Canonized for his 62 years of service in the food industry, Escoffier is still considered to have had the longest career of any chef. From codifying French cooking techniques and reformulating Marie-Antonin Careme’s style of Haute Cuisine to creating the landmark five French mother sauces – the King of Chefs’ revolutionary techniques are still implemented in kitchens around the globe today.

The Classical Kitchen Brigade

THE EXECUTIVE CHEF- Chef de Cuisine

Position carries overall responsibility for all aspects of the kitchen like hiring, firing, cost control, meetings, budget planning, new recipe creation, purchasing etc. Also responsible for kitchen plant and machinery.

SOUS CHEF

They assist executive chef and acts as executive chef in his/her absence. Responsible for the sections. Acts as a liaison between executive chef and other kitchen staff.

CHEF DE PARTIE

Ensure prompt and accurate service by all kitchen staff under his/her control, to all the customers to achieve a high level of customer satisfaction.

PASTRY CHEF

They are responsible for all hot and cold desserts for ex. Cakes, breads, ice creams etc.

BUTCHER CHEF

They are responsible for cutting meat, poultry and fish in desired shape by the other departments.

THE SAUCE CHEF- SAUCIER

He/she is responsible for all sauces and sauce related dish preparations.