Microsoft PowerPoint - CLASSIC FRENCH CUISINE GENERAL KNOWLE

Georges Auguste Escoffier The Father of Modern Kitchen Organization

He divided the kitchen in sections with clear responsibilities Concept: Teamwork & Division of Labor Objective: to get food out faster and with higher quality

The Escoffier Brigade system allows: - Larger menu choices - More complex dishes - Higher quality - Freshness (a la minute production) - Faster service - Clear accountability for work - Control and supervision

52