What Is Culinary Arts?
Since everyone in the world has to eat, the field of culinary arts truly spans the globe. It's a field where innate passion and creativity are mated to rigorous technique through formal schooling. Offering many career options and opportunities for advancement, it's a field with a world of possibilities for those who educate themselves and hone their skills. Add this to my Recipe Box.
History
The modern field of culinary arts traces its roots back to Marie-Antoine Carême and Georges-Auguste Escoffier. Carême's writings about food, recipes and menu planning drew the art of food creation into the modern era. Previously, cooks relied on tradition to direct their cooking. Instead, Carême encouraged thought and reason in the cooking process. Escoffier took these ideas further and organized large-scale kitchens into what's now known as the kitchen brigade.
To this day, most culinary arts programs emphasize French techniques and cooking history because of these two men.
The Kitchen Brigade
Not all kitchens have every member of the classical brigade system, but most will have some of the following:
The chef is in charge of all aspects of the kitchen.
A sous chef is the chef's second-in-command. In larger operations, the chef may be occupied with other parts of the business. In those cases, the sous chef is responsible for overseeing day-to-day operations.
A commis chef is an apprentice, learning the ropes of each station.
An expediter calls out orders to the station chefs and does on-the-fly quality control for each dish that goes out to customers.
A pastry chef is in charge of pastries, breads, and desserts. Depending on the size of the operation, a pastry-specific brigade might exist under the pastry chef's supervision.
A garde manger chef is responsible for cold foods, such as salads and cold appetizers.
A tournant is the kitchen's pinch-hitter, doing whatever the kitchen needs at any time.
An entremetier handles hot appetizers, soups, pastas, and vegetables.
A friturier is responsible for fried foods.
A grillardin handles grilled foods, and may also be responsible for roasted foods and related saucing.
A poissonier is in charge of fish, and may also be in charge of sauces and sauteeing in a smaller operation.
A saucier handles sauteeing and saucemaking---provided the operation is large enough to warrant this position.
Culinary Arts
Members of the kitchen brigade are culinary artisans. They have gone through rigorous training in accredited culinary arts programs, and have learned the theories and techniques they need in order to be successful. Simply put, practicing culinary arts means you're elevating the act of eating from one of mere necessity to one of pleasure.
School
If you're investigating entering the culinary arts field, several programs exist around the world. Different schools emphasize different types of cuisine and techniques. Financial aid is often available. A range of certifications is offered, including both associate's degrees and bachelor's degrees. Check to make sure your school is fully accredited before attending.
Potential
After you have received your degree, chances are excellent you'll get a job as a member of a kitchen brigade system. As you gain experience and strength, you'll advance. Like other fields, the more experience you gain, the better equipped you will be to apply for similar jobs elsewhere. Fine restaurants looking for qualified culinary artisans exist all over the world. Once you've graduated, where you go from there will only be up to you.
Tags: culinary arts, kitchen brigade, arts programs, brigade system, chef charge, chef responsible, culinary artisans