kitchen team
restaurant
Also known as: brigade de cuisine
Learn about this topic in these articles:
organization of kitchens
- In restaurant: French restaurants of the 19th century
…so-called brigade de cuisine, or kitchen team, consisting of highly trained experts each with clearly defined duties. These teams included a chef, or gros bonnet, in charge of the kitchen; a sauce chef, or deputy; an entremettier, in charge of preparation of soups, vegetables, and sweet courses; a rôtisseur to…
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