What is the kitchen class?

Cuisine Classique is a specific style of French cuisine, which in the mid -19th century developed by a chef named Georges Auguste Escooffier. His style of cooking and access to the operation of professional cuisine were noticeable deviations from previous methods, but his thoughts have become standards for the world of haute kitchen relatively quickly. ESCOFFIER's chef promoted the practices of a good dining room, such as meals served in sequence courses. He also developed and applied the concepts of the chef, which are still used to cook and serve good guests with good food. His initial techniques Cuisine Classique also saw some improvements and contributions borrowed from the ideas of other chefs such as Antoine Carême and Urbain François Dubois.en placed unnecessary delay and inefficiency of the kitchen staff. One of the main characteristics of Cuisine Classique was a method that introduced various food courses. This practice took a large part of stress from kitchen kitchens in a restaurant and allowed them to work as teams thatHe is supervised by the head chef.

Many ideas of ESCOFFIER chef for his certain style of cooking are in a complex guide who wrote and called Le Guide Culinaire . In addition to the method of organizing the Cuisine Classique in the organization of the restaurant, it describes in detail the specific steps to prepare various clamps of French cuisine. Composition, recipes and detailed cooking tips for different dishes components can be found in Ledvidul Culinaire . Examples include sauces, ornaments and frozen desserts from scratch. The aim of the chef Escoffier in writing this cooking guide was to make the teachings of French cooking both of them and authentic for the cultural traditions of the kitchen.

6 He also wrote several cooking guides, which are still often used with Le Guide Culinaire in many culinary schools. Techniques of chef Duboise for artistic pastry create another contribution to the tradition of classkitchen. Several of his ideas were added to the later release of Le Guide Culinaire to teach aspiring chefs to make detailed and top desserts with the same quality and efficiency as the rest of the dining courses based on brigade restaurant cuisine.