RSS

Positions in The French Kitchen

09 Aug

Why?

Who knows.  It’s how my brain works.  Maybe it’s because I was watching Ratatouille with my kids, but I was interested in all of the positions in the French kitchen.  Turns out there are 27 of them altogether…  The system was created by the legendary chef and innovator of Haute Cuisine, George Auguste Escoffier.

It’s a rather complex, and presumably archaic, system.  And although most kitchens are based on this ranking idea, very few have every position.  So, here they are:

Chef de cuisine (Kitchen chef)

Sous-chef de cuisine (Deputy kitchen chef)

Chef de partie (Senior chef)

Cuisinier (Cook)

Commis (Junior cook)

Apprenti(e) (Apprentice)

Plongeur (Dishwasher)

Marmiton (Pot and pan washer)

Saucier (Saucemaker/Sauté cook)

Rôtisseur (Roast cook)

Grillardin (Grill cook)

Friturier (Fry cook)

Poissonnier (Fish cook)

Entremetier (Entrée preparer)

Potager (soup cook)

Legumier (Vegetable cook)

Garde manger (Pantry supervisor)

Tournant (Spare hand/ roundsman)

Pâtissier (Pastry cook)

Confiseur

Glacier

Décorateur

Boulanger (Baker)

Aboyeur (Announcer/ expediter)

Communard Garçon de cuisine.

Whew…  Well if it works.  All I know is that I’m going to refer to myself as a “Grillardin” from now on…

Cheers!

The Grilled Atheist

Advertisements
 
Leave a comment

Posted by on August 9, 2012 in Cooking, Random Thoughts

 

Tags: ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: