Missed Connections

The Brigade de Cuisine

Developed by Auguste Escoffier in the nineteenth century, the hierarchical kitchen-brigade system was born of Escoffier’s experience as an army chef in the Franco-Prussian War (for more on that conflict, see my novel A Bakery in Paris) and is still used in fine-dining establishments the world over, often using the original French terminology.

The modern restaurant kitchen has adapted these roles to fit their needs, but the hierarchy has remained much the same for a century and a half.

The following terms do not comprise an exhaustive list, but they may help some readers better appreciate certain details in Missed Connections.

Back of House:

·Chef exécutif: Executive chef who manages the menu and the vision for the kitchen but is not directly involved in the running of the kitchen unless also serving as head chef.

·Chef de cuisine: Head chef in charge of the day-to-day operations of the kitchen who makes final decisions regarding the menu in conjunction with the executive chef, if there is one, or the general manager and the sous-chef if there is not.

·Sous-chef: Deputy chef, second-in-command of day-to-day operations and the head chef’s right hand. The sous-chef leads service in the absence of the head chef and plays a key role in the smooth running of any kitchen.

·Chefs de partie: Station chefs are responsible for a specialized area of the kitchen. Examples include:

*saucier or sauce chef

*patissier or pastry chef

*r?tisseur or roast chef

*entremétier or vegetable chef

*chef de tournant or swing chef (substitutes for any station lead)

·Commis chef: These entry-levels chefs assist the station leads. They may specialize in one area or move from station to station as the head chef wishes.

·Escuelerie: The staff of dishwashers and kitchen porters who keep the kitchen clean and running efficiently.

Front of House:

·Restaurateur/CEO: Responsible for the business side of the restaurant and its branding. Nowadays, usually represents investors for a larger “restaurant group.”

·General manager (GM): Oversees the day-to-day running of the business end of the restaurant and is charged with making the restaurateur’s vision come to life.

·Ma?tre d’h?tel: Assists the GM and organizes staff schedules. Oversees seating and makes sure all is running smoothly during service.

·Sommelier: Wine steward who curates the wine list and works with the head chef for pairings. Manages bartender and cocktail servers.

·Expediter: The crucial link between front and back of house. The expediter ensures all orders for a table are served at the same time and helps pace the timing of individual courses.

·Servers: Led by the head waiter, the servers are the public face and beating heart of every restaurant.