What is a brigade in fine dining?

In fine dining, a brigade refers to the systematic hierarchy and organization of kitchen staff, designed to streamline food preparation and service. This structure typically includes various roles, such as the executive chef, sous chef, and line cooks, each responsible for specific tasks and areas of the kitchen. The brigade system, established by Auguste Escoffier, enhances efficiency and maintains high standards in food quality and presentation. Overall, it ensures smooth operations and coordination in a high-pressure culinary environment.