CAS EC 101 Lecture Notes - Lecture 1: Haute Cuisine, New American Cuisine, Fusion Cuisine

• School: Boston University
• Department: Economics
• Course: CAS EC 101
• Professor: Michael Manove

Document Summary

Kitchen brigade: a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or the types of foods being produced. Significance: since escoffier days the brigade system has changed but it still exists for the same reason to eliminate chaos and redundancy in the kitchen. The modern kitchen is led by executive chef who leads the kitchen in all matters. Chef: the executive chef plans menus and create recipes. He or she sets and enforces nutrition, safety and sanitation standards and participates in (or at least observes) the preparation and presentation of menu items to ensure the quality standards are rigorously and consistently maintained. He or she is also responsible for purchasing food items and equipment. Sous-chef: assists the executive chef and is primarily responsible to make sure that the food is prepared, portioned, garnished and presented according to the executive chef"s standards.