👉 Brigade vs Modern: Do Kitchen Hierarchies Still Work?
Split-screen image of two contrasting professional kitchens. Left Side: A traditional brigade kitchen with chefs in tall white toques and classic uniforms, working in a dim, old-school kitchen. Right Side: A modern, open kitchen with chefs wearing black or casual white uniforms, smiling and collaborating under warm lighting.
🏛️ From Escoffier to Open Kitchens: A System Under Scrutiny
The brigade system, created by Auguste Escof🔥Inside the Fire: The Life of a Chef in the Escoffier Erafier, once revolutionized professional kitchens.
Everything had a place. Everyone had a title.
From Chef de Partie to Commis, the structure was precise — and strictly enforced.
But today, many chefs are asking:
Does the classic brigade still serve us, or is it time to evolve?
📜 A Quick Recap: What Escoffier Built
Escoffier’s brigade mirrored a military model, with:
- Clear lines of command
- Specialized stations (saucier, poissonier, rotisseur, etc.)
- Order over chaos
The goal?
Create kitchens capable of handling large banquets with speed, consistency, and absolute discipline.
It worked — for a while.
🔄 Why Modern Kitchens Are Moving Away from Tradition
Fast forward to 2025, and many restaurants look very different.
The modern kitchen hierarchy is often flatter, more flexible, and built around skills and collaboration — not just titles.
Major reasons for the shift:
- 🔥 Smaller teams — multi-role chefs are the norm
- 🔥 Diverse cuisines demand fluid, cross-trained skills
- 🔥 Gen Z chefs prefer flat structures over rigid chains of command
- 🔥 Mental health and work-life balance now matter more than military-style discipline
📈 Traditional vs Modern: A Visual Breakdown
| Element | Traditional Brigade | Modern Kitchen Structure |
|---|---|---|
| Leadership | Top-down, authoritarian | Collaborative, coaching-oriented |
| Roles | Strict specialization | Blended responsibilities |
| Communication | Orders from above | Open, two-way communication |
| Training | Formal, years-long apprenticeships | Skills-first, faster growth tracks |
| Team Culture | Hierarchical respect | Mutual respect and team empowerment |
💬 What Chefs Are Saying
Chef Amira, plant-based fine dining (anonymous):
“We still have sections, but everyone cross-trains. It keeps the team sharper and happier.”
Chef Luca, boutique hotel kitchen (anonymous):
“The brigade gives structure, but the respect today goes both ways. Shouting doesn’t belong anymore.”
🔎 Micro-Case Study: Modern Flat Kitchens
Many progressive kitchens now use a hybrid model:
- Clear station responsibilities during service
- Shared prep tasks and flexible roles outside service
- Open feedback culture — sous chefs mentor rather than command
This lets them keep Escoffier’s efficiency — without the burnout or toxicity.
🤔 So, Is the Brigade Dead?
No. But it’s evolving.
- Fine dining temples may still follow near-military brigades.
- Casual fine dining, bistros, and innovative restaurants are leading the way with hybrid, flexible systems.
- Leadership today is less about yelling — and more about teaching, mentoring, and inspiring.
The modern kitchen hierarchy is about clarity, trust, and adaptability — not blind obedience.
🧠 FAQs: Modern Kitchen Hierarchy
Q: Is it wrong to still use a traditional brigade?
👉 Not at all. It depends on your restaurant’s size, style, and culture.
Q: Should titles like sous chef and chef de partie still exist?
👉 Absolutely — but they should empower, not intimidate.
Q: What’s the #1 trait of a successful modern kitchen?
👉 Open communication. No system, old or new, survives without it.
🔗 Related Reading:
👉 Understanding the Hierarchy of a Professional Kitchen
👉 The Death of Fine Dining: Why the Future of Restaurants Is Chan🍽️ The Death of Fine Diningging Forever
