Auguste Escoffier was a French culinary artist known as “the king of chefs and the chef of kings” and famous for his work at the Savoy and Carlton Hotels in London. He pioneered the brigade de cuisine, a hierarchical kitchen structure inspired by his military service in the Franco-German War. In the brigade system each kitchen staff member has a specialization, creating efficiencies and streamlined communication.
verifiedCite
While every effort has been made to follow citation style rules, there may be some discrepancies.
Please refer to the appropriate style manual or other sources if you have any questions.
Select Citation Style