https://docs.google.com/presentation/d/1DKDjzfQsQADwdo0JZ_TO6nKz8ex1YvWaHoLDD0jPHFQ/edit?usp=sharing
Hierarchy of kitchen: Classical brigade: Chef Augustus Escoffier introduced a system known as brigade in a professional kitchen. Following are the key points related to the classical brigade in a professional kitchen- · A professional kitchen operates with a very distinct rank just like army of soldiers , probably this is why Escoffier called it a brigade. · Each member of the kitchen has his/her role to play for the success of a team. · It was based on the various sections of the kitchen (for ex. Pastry, butchery, bakery etc.) · Every section was named in French. · Every section featured a head of department, with cooks, helpers and porters working under him/her. Nowadays the requirement...