Talk:Brigade de cuisine

Problems with the article
This page has titles that contradict the information under the topic Chef —Preceding unsigned comment added by 68.202.43.229 (talk) 03:03, 16 April 2008 (UTC)


 * In addition, this article is simply a list; it fails to explain either the hierarchy or the process by which meals are prepared. Mrstonky (talk) 08:44, 15 April 2017 (UTC)


 * User:Mrstonky, I agree that it would surely be better if the article would explain how the kitchen brigade system actually works, perhaps with a breakdown of steps during a day or a week of a restaurant's life.
 * I came to this article from watching a few episodes of The Bear, a comedy-drama television series on Hulu, in which the main character "Bear", a trained chef, introduces the system in a Chicago sandwich shop ... which I wouldn't have thought suitable for a fancy system (and the Bear and his sidekick/protege get grief for that). Is it nonsense to compare and contrast to how a McDonald's system or a typical diner or what operates, in contrast? (I dunno what are the alternatives in restaurant management(?)).
 * One feature of the system for a restaurant, apparently, is that there is meal for the restaurant staff, I am guessing so that new dishes can be tested and so that waiters/servers will be familiar with the specials of the day, etc. This seems a bit much for a sandwich shop.  From this article, a preparer of the meal for the staff is one of the roles, though I don't see how that is supposed to work:  that person is not going to make all the dishes for the meal, so what it is it they do?  And what is a preparer of sauces, etc. to do when there are no dishes requiring sauces, etc.  The article already says not all positions are used in smaller restaurants, but then what is a typical set of roles that the smaller restaurant uses?
 * I added a mention of the TV series to the article. The Bear (TV series) is the only article about any restaurant or media that links to this article, i noticed in "what links to here".  If the "brigade de cuisine" is a big deal, I would think that it would be linked from many more other articles.  Or is it obviously/always in use at fancy restaurants, so not worth mentioning?  But kinds of restaurants is it more optional, and worth mentioning when they do adopt it?  How widespread is use of the system in Michelin star-rated restaurants;  is this universal or are there alternatives?  Are  there alternatives not based on the fancy French restaurant system and wording, say what different version or different set of roles works for different languages/cultures? --Doncram (talk,contribs) 14:28, 2 July 2023 (UTC)