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Q: What is the purpose of kitchen organization is the classical system of organization developed by Escoffier the best for all types of kitchens?
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Who is the modern kitchen brigade system devised by?

The brigade system was instituted by Escoffier to streamline and simplify work in hotel kitchens.


What is classical cuisine?

It's difficult to say exactly what classical cuisine is. In Europe each country will have a range of dishes many of which may have had their origins in the kitchens of the aristocracy. So Italy has a classical cuisine as does Spain and Portugal and so on. In France the classical cuisine was catalogued and systematised by the great 19th century chef Escoffier in his book "la Repertoire de la Cuisine" and it was the dishes in this that became the standard repertoire of the restaurants of the luxury hotels of the period. Today many of these dishes are over-elaborate for the modern taste and they have been displaced to a degree by a French "Classical" cuisine which derives from simpler bourgeois cooking which reflects the sort of food you might have been served in a French bourgeois home that had a permanent cook or the food you might have been served in the home of a prosperous country landowner.


Escoffier or Ramsay who influenced the industry more?

Both Auguste Escoffier and Gordon Ramsay have had significant influences on the culinary industry. Escoffier, known as the father of modern French cuisine, revolutionized culinary techniques and organization in professional kitchens. Ramsay, a Michelin-starred chef and television personality, popularized intense and competitive cooking styles. While Escoffier's impact extends to the foundation of modern cooking, Ramsay's influence is more contemporary and widespread due to his television presence. Ultimately, both chefs have left lasting legacies in the industry.


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