What is a "culinary brigade"?

A "culinary brigade" refers to a structured system of kitchen organization developed by Georges Auguste Escoffier. This system includes specific roles and responsibilities for each member of the kitchen staff, enabling efficient operation and high-quality food preparation. It helps streamline the workflow by assigning distinct tasks to each position, such as the chef de cuisine (head chef), sous chef (deputy), line cooks, and other specialized roles. This hierarchical setup ensures that every aspect of food preparation and service is managed effectively, ultimately leading to improved team coordination and culinary output.

In contrast, the other options do not accurately capture the essence of a culinary brigade. For instance, while some culinary competitions do involve teamwork, they are not focused on the organization of kitchen roles. Similarly, a menu of signature dishes pertains to the offerings of a restaurant rather than the operational structure of the kitchen. Lastly, a method of food presentation deals with how dishes are plated and served, which is not related to the internal organization and roles within the kitchen itself.