As you learned earlier in this chapter, one of Escoffier’s important achievements was the reorganization of the kitchen. He divided the kitchen into departments, or stations, based on the kinds of foods they produced. A station chef was placed in charge of each department. This system, with many variations, is still used today, especially in large hotels with traditional kinds of food service. In a small operation, the station chef may be the only worker in the department. But in a large kitchen, each station chef might have several assistants.
