Show Notes
We’re giving the full field guide treatment to something that’s been a core element of professional restaurant operations for over 135 years.
We’re looking at Escoffier’s Big Idea, the brigade system - the military-style hierarchy that serves to organize kitchen work into distinct stations. and sets up a leadership system responsible for making it all work efficiently.
For a lot of reasons, the ongoing need for this foundational piece of modern restaurant culture is being questioned, mostly as to its value and relevance to the state of our industry in 2021.
But can we overhaul it, or should it simply be replaced? Are there any viable alternatives?
Just a few of the questions host Robert Belcham will put to author Michael Ruhlman, chef/educator Julian Bond, industry activist Hassel Aviles and chef/operator Dave Gunawan.
Grab your toque, take your station and tune in.
