kitchen brigade also known as brigade de cuisine

the kitchen brigade concept was developed by Marie-Antoine Careme

friturier is responsible for grilled foods

chef de cuisine is the highest level in the kitchen brigade

commis is an assistant to the chefs de partie. usually a journeyman cooks

patissier is a chef that responsible for prepares bread, cakes and breakfast pastries

desiccation is one of method used in food preservation

fermentation is one of food preservation that heat can increase shelf life by temporarily sterilizing food

duty chef also known as de nuit

sous chef is second command in kitchen brigade. responsible for the physical operation of kitchen, including supervision as well as preparation