The brigade-style kitchen system perfected by Georges Auguste Escoffier revolutionised the restaurant industry and is still utilised in many modern restaurants today.
In the video below, chef Michel Roux Jr explains the process of exactly how the brigade system works and why it’s had such an impact on the way food is prepared and served.
Roux visits the Windows restaurant in London to see exactly how the brigade system works in action.
For anyone working in a professional kitchen it’s interesting to note how Escoffier’s system revolutionised the way diners eat, allowing people to have meals, whatever their order, arrive at the table at the same time.
It is the foundation of kitchen organisation that made way for the à la carte menu we know so well today. Here's more on the legendary Escoffier.
