Within the culinary industry, the brigade system provides a method of organization in the kitchen. Each worker has a specific food preparation or cleaning duty in a specific location. The concept is designed to enable kitchens to run more efficiently and provide better service. Georges Auguste Escoffier is generally accredited with establishing the brigade system. After serving in the French army, he brought his experience with military hierarchy to the kitchen of the Savoy Hotel in the late 1800s. The classic kitchen brigade had a station for everything, since it had no convenience food and had to make it all from scratch. While the modern brigade has been smoothed down to a skeleton crew of what it used to be….