Lol, as a chef I don't normally watch cooking shows but some friends sent me some clips of that show and it gave me and another old kitchen grunt ptsd and we both had to check out the show
Yeah, but it sounds cool when you tell your friends that don't knit any better. And it's not like they'll ever see you at work. They can't afford to eat there. Hahahaha
I’d always apply for a commis, so I could take my time understand how the kitchen works. Cause every kitchen works differently and I’d rather just cook and try to avoid the admin stuff that can be involved.
Exec chef - head dude Sous chef - Jr head dude Chef de partie - lead line cook Saucier - saute and sauces Poissonier - fish dishes Grillardin - grill cook Entremitier - vegetable cook Frituier - Fry cook Patissier - pastry Commis - apprentice Garde manger - salads and cold apps Many more but these are the most common in everyday kitchens
I see this then I see Hell's Kitchen. Why are the contestants on Hell's Kitchen struggling so much? It's not that they have never worked this system before because they all did except for that one person in Season 11 who complained about never having worked it.
lol now if we get entrees within two hours of appetizers we're expected to tip 25% for minimum service, lol figure it out this is why we're not coming back.
It was good, although extremely antiquated and creates creative clots which suppresses true talent. I like running it like an orchestra, using the egg as the challenge apparatus. Don’t know how an orchestra is managed? Go watch the bear and live in fake Chef land….or go join a kitchen with the brigade system, ask them what the turnover is. If you do get on, it will only be a matter of time before you see the clot in the system. Goodluck. It is ok to improve upon old systems, and we should.
What are you on about? Nearly every full-service restaurant from Michelin-star restaurants to Outback Steakhouse uses at least a modified brigade system. The point of the French brigade is efficiency and organizing labor. Save the creativity and artistry BS for test kitchens. 99.9% of professional kitchens are corporate-owned, meaning the cook's job is to make the food from a prescribed recipe and create a uniform product from meal to meal and store to store.
Escoffier had a great bridgaed
System for the kitchen in all the culinary arts program
Hometime. You can't spell
I was in a brigade once... many people died.
The Bear brought me here
Hahahahha same
Lol, as a chef I don't normally watch cooking shows but some friends sent me some clips of that show and it gave me and another old kitchen grunt ptsd and we both had to check out the show
The Escoffigay guy might be onto something...
Same haha
Was about to comment the same thing HAAHAH
I Love this system it works well!
Excellent video - very well done and a pleasure to watch.
The first thing I learned in a brigade is that Commis Chef roughly translates in english to Kitchen Bitch
😄
you mean dishwasher
that's the porter mate
Yeah, but it sounds cool when you tell your friends that don't knit any better. And it's not like they'll ever see you at work. They can't afford to eat there. Hahahaha
I'm fucking hammered
I look forward to the time I will become a certified Chef. Currently I am working as a junior chef in an international hotel.
Keep it up
Good luck brother it takes time but it becomes rewarding
Best of luck, kind regards from Copenhagen, Denmark🙂👍
She ordered her beef rare & the head chef shouted medium...oh dear.
I’d be more worried that they shouted hake not salmon ;)
It was a different table.
Oh you mean Escoffi-GAY? Love that dude.
I’d always apply for a commis, so I could take my time understand how the kitchen works. Cause every kitchen works differently and I’d rather just cook and try to avoid the admin stuff that can be involved.
how many are here after The Bear?
A system that still exists, but only in the best run kitchen. An art form in itself, slowly being lost.
I actually work there.. i can see few guys who's i worked with still... Memory's
... whom* I worked with / memories*. And you separate sentences with a single fullstop only.*
Chef de partie? I accept!
Beverages served from the guests right, correct yes.
Food served from the guests left , correct yes.
But...what IS the brigade system?
Exec chef - head dude
Sous chef - Jr head dude
Chef de partie - lead line cook
Saucier - saute and sauces
Poissonier - fish dishes
Grillardin - grill cook
Entremitier - vegetable cook
Frituier - Fry cook
Patissier - pastry
Commis - apprentice
Garde manger - salads and cold apps
Many more but these are the most common in everyday kitchens
Having enough staff in to do all the jobs.
Copy & paste into a comment, not a reply. Being a grownup means you get to answer your question. @@Gun5ounds
Hats off to the show The Bear.
I see this then I see Hell's Kitchen. Why are the contestants on Hell's Kitchen struggling so much? It's not that they have never worked this system before because they all did except for that one person in Season 11 who complained about never having worked it.
Tom Hiddleston 30 years from now
I thought the same
I'll have the hot hamburger sandwich, gravy on the fies and lots of ketchup! Oh my the scandal!!!
Any Indian 😂🎉
The waiters.... buff...normal pub waiters
lol now if we get entrees within two hours of appetizers we're expected to tip 25% for minimum service, lol figure it out this is why we're not coming back.
It was good, although extremely antiquated and creates creative clots which suppresses true talent. I like running it like an orchestra, using the egg as the challenge apparatus. Don’t know how an orchestra is managed? Go watch the bear and live in fake Chef land….or go join a kitchen with the brigade system, ask them what the turnover is. If you do get on, it will only be a matter of time before you see the clot in the system. Goodluck. It is ok to improve upon old systems, and we should.
What are you on about? Nearly every full-service restaurant from Michelin-star restaurants to Outback Steakhouse uses at least a modified brigade system. The point of the French brigade is efficiency and organizing labor. Save the creativity and artistry BS for test kitchens. 99.9% of professional kitchens are corporate-owned, meaning the cook's job is to make the food from a prescribed recipe and create a uniform product from meal to meal and store to store.
most places HAVE changed the system, they follow it very loosely but the brigade is still there
@marcus3591 sounds like you have watched tv, not worked in a kitchen in any capacity.
Yeah now that nobody wants to work in kitchens anymore and margins on food are so slim this is sadly a very rare sight.
I'd love to go there and break wind - a nice big smelly one! Lift up one leg and let it go
There is too much intelligent in you comment, way way too much. Lol
make sure to pick a spot without ventilation
@@goodwinter6017 too much intelligence*
Runner dropped food with wrong hand
First
I'd watch but the head chef has too big of an EGO!!
Don't talk near my plate pls, in fact don't talk near food , your germs😜🙏👍
if you have even the slightest phobia about germs, restaurants are not for you.
Nobody is going to stand a person like you, do you know that!?!