Discipline and the Kitchen Brigade

Auguste Escofher brought his wartime experience to the kitchen through the formalization of the various roles performed therein. Using the army as his inspiration, he implemented a hierarchical system that continues to exist today in kitchens large and small, all over the world. Most of these titles are recognizable even by the patrons of restaurants, thanks to the popularity of cooking shows and celebrity chefs.

Escoffier was the author and codifier of modern French cuisine through his book, Le Guide Culinaire, which was based on the experiences of and knowledge passed on by generations of chefs. Escoffier’s hierarchical system, called a “brigade,” represented every member of the kitchen, from the chef (the gros bonnet, referring to the height of the chef hat compared to others) to the dishwasher. He also applied his system to the dining room, defining the different roles, titles, and functions based on age and experience, from the dining room manager to the busboy.