Escoffier's Brigade System The First Master Chef׃ Michel Roux on Escoffier

00:04:13
https://www.youtube.com/watch?v=b85tkcqHmgk

الملخص

TLDRThe video explores the brigade system pioneered by Auguste Escoffier, which revolutionizes restaurant kitchens by ensuring consistency and efficiency in food service. The host provides a step-by-step overview of how food orders are processed, emphasizing the roles of different kitchen staff and the importance of teamwork. Each chef has specific responsibilities within their section, and the head chef coordinates this to ensure that all dishes are prepared and served at the right time. The brigade system allows restaurants to meet high customer expectations while delivering intricate meals with precision.

الوجبات الجاهزة

  • 🍽️ Escoffier introduced the brigade system for consistent restaurant service.
  • 👨‍🍳 Every chef has a specific role in the brigade system.
  • 🗓️ Orders are processed quickly to ensure timely delivery.
  • 👨‍🍳 The head chef coordinates all kitchen operations.
  • 📋 The brigade system allows for complex food preparation in restaurants.

الجدول الزمني

  • 00:00:00 - 00:04:13

    Escoffier revolutionized restaurant kitchens with the brigade system, ensuring consistency in food preparation and service. This system allows diners to receive their orders simultaneously, regardless of the complexity of the dishes. The modern kitchen operates with a structured hierarchy, where each chef has specific responsibilities, ensuring that every dish is prepared to perfection. The brigade system is essential for managing the complexities of an a la carte menu, allowing for efficient and high-quality food production. The success of a restaurant relies on meeting customer expectations consistently, making the brigade system crucial for maintaining reputation and quality.

الخريطة الذهنية

فيديو أسئلة وأجوبة

  • What is the brigade system?

    The brigade system is a method of organizing the professional kitchen, created by Auguste Escoffier, ensuring consistency and efficiency in food preparation.

  • How does the brigade system work in modern restaurants?

    In modern restaurants, orders are taken and processed quickly and efficiently, with different kitchen sections (fish, meat, garnish) working in harmony under a head chef.

  • What does the brigade system ensure for diners?

    The brigade system ensures that food from different sections arrives at the table simultaneously and at the right temperature.

  • Who is responsible for each section in the kitchen?

    Each section in the kitchen is managed by a chef de Partie, who oversees the preparation and quality of dishes in their area.

  • What challenges does the brigade system address in a restaurant?

    The brigade system addresses the challenges of timing, organization, and the quality of food preparation in a busy restaurant environment.

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الترجمات
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التمرير التلقائي:
  • 00:00:03
    Escoffier knew that however good the
  • 00:00:05
    food a restaurants reputation for
  • 00:00:08
    actions relied on consistency to
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    guarantee a roomful of individual diners
  • 00:00:13
    could get what they want when they
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    wanted he created a whole new way of
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    organizing the professional kitchen the
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    brigade system
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    I come to windows and Park lanes of see
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    it in action expectation that a diner in
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    a place like this are always very very
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    high and we look at a menu and we can
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    see there's a lovely choice different
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    items here take different times to
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    prepare but we expect the food to arrive
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    at the table at the same time regardless
  • 00:00:44
    of what we order they come to the table
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    because there is a system in place and
  • 00:00:50
    that system is down - with Scott yang
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    but you could try that medium medium
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    rare rare very nice and cassava South at
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    the salmon is very much to show how much
  • 00:01:02
    coffees brigade system still works today
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    I'm going to follow a single order from
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    a waiters pad to finished plate sir
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    Andrews taken the order and he's now
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    putting it through to the kitchens the
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    modern way not by hand and pencil that
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    order is going to go straight through to
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    the kitchen and the chef will call it
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    out to its brigade okay guys the marsuit
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    others will scallops one salmon tartar
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    sauce so harsh on this medium one hate
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    the kitchen is Chris up in two different
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    creams
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    we've got cold start as their fish
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    section here meat section garnish over
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    there and the police tree in the corner
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    and of course head chef on the past he
  • 00:01:47
    was organizing everything every section
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    and somebody who's in charge and that
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    person is called a chef the back seat
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    and then a commie and then under that
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    may be enough renting and every person
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    has a responsibility
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    this is their order table - that's the
  • 00:02:05
    salmon with the avocado mousse avocado
  • 00:02:07
    mousse has been made to order so it
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    doesn't lose any color and they said
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    each they have to be marinated for a
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    certain time so all that have been
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    organized by the chef de Partie that
  • 00:02:16
    died the chef is in charge of this
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    particular section of the kitchen it's
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    been checked it's ready to go before
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    it's coffee a restaurants offered no
  • 00:02:28
    choice you act what the chef was making
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    but with the a la carte menu Escoffier
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    introduced a level of complexity that
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    required the culinary version of a
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    production line that's the Stars has
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    gone in about 15-20 minutes when they
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    finished they're going off to the main
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    course
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    one hake one peep and that's going to
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    have to come on the path on exactly the
  • 00:02:52
    same time so that it's hot and dressed
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    perfectly for the customer imagine the
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    chaos in here if they didn't have a
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    brigade system two minutes on the beat
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    two minutes on the fish speed it's an
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    army of experts broken down into teams
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    to produce really complex food
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    that's exquisite it's the kind of food
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    you can get in a brigade system it's not
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    Pablo home-cooking
  • 00:03:25
    this is aqua zine the pleasure of eating
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    out for the customer is not having to
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    think about any of this
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    [Music]
  • 00:03:48
    but as restaurateurs our reputations are
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    lost if we fail to live up to
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    expectations and we have to get it right
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    every element on every place on every
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    table every time and that's the promise
  • 00:04:06
    that we make
  • 00:04:09
    Oh
الوسوم
  • brigade system
  • Escoffier
  • professional kitchen
  • food service
  • restaurant
  • order processing
  • chefs
  • kitchen roles
  • consistency
  • dining experience