Brigades, 'The Bear', and How Kitchens Work
The Dave Chang Show
00:00
How Do You Think of Multiple Stations in a Kitchen?
When a scaffier designed the brigade system, he wasn't envisioning it to be used on a griddle set up. He's designed as literally an island. If I was working meat station, I was working saucye. Saucye can flex into meat roast as well. Same goes with post-ney-a station. And when the chef is calling out the pass and plating, the Auntie Metier person is probably bringing your garnish for the table and the meat for the meat roast person.
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