The Brigade System was instituted by French chef, Auguste Escoffier, to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort that could result when workers did not have clear-cut responsibilities. Under this system, each position has a station and defined responsibilities. The entremetier, or vegetable chef, is primarily responsible for vegetables and frequently has responsibility for hot appetizers, soups, pastas and other starches. #MeatlessMonday

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