關於 由上層長官掌管下級團隊成員的廚房編制 ，我們在網路上蒐集到這些相關的討論、資訊與評價

[Keywords / #法式甜點關鍵詞] 「我的甜點是 chef 做的嗎？」 － #廚房裡的階級與分工 / "Is this pastry made by the chef?" - the kitchen brigade and hierarchy (for English, please click "see more")

「我的甜點是 chef 做的嗎？」似乎是許多人的疑問，然而...

📌 「一個店家（或是餐廳、旅館）每天要生產數十、數百個作品，法式甜點又如此精細複雜，大部分甜點需要不只一天才能製作組裝完成。即使是最前線的甜點師，都不見得能夠從頭到尾參與到所有元素的製作；#身處的階層越高、#真正參與到實際操作的部分就更少了。」

那麼甜點廚房裡到底是怎麼分工的呢？每個人又負責什麼樣的職責？點開連結，我們 #從廚房編制的起源說起，#揭密現代甜點廚房內部運作的模樣！

📌 「甜點廚房的編制和料理廚房非常類似，階級由上到下包括 chef pâtissier、sous-chef pâtissier、chef de partie、commis、apprenti(e)、stagiaire。...階級嚴明，#由上層長官掌管下級團隊成員的廚房編制，#不禁讓人想起軍隊。」

🔖 延伸閱讀：

掌握關鍵詞、一窺法式甜點堂奧：https://tinyurl.com/y5c99dd8

看懂、吃懂法式甜點的入門課：https://tinyurl.com/y4w9sxxs

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"Is my pastry made by the chef?" seems to be a popular question, however...

📌 "A patry shop, restaurant, or a hotel would produce tens or hundreds of pastries each day. The composition of French pastries is notoriously complicated and it takes more than one day to make most of the pastries. Even a frontline pâtissier probably wouldn't participate in every single process, so pastry chefs at a higher rank would do less operational work."

So how exactly jobs in the kitchen are done? How do we define everyone's duty? Click on the link below, we'll talk about the origin of the kitchen brigade and show you how a modern pastry kitchen works!

📌 "Pastry kitchens works pretty similarly to cuisine kitchens. It's built on a hierarchy where the chef pâtissier is situating on the top, followed by the sous-chef pâtissier, chef de partie, commis, apprenti(e), and stagiaire. This strict hierarchy is in fact reminiscent of the military organisation."

🔖 You might also be interested

The must-konw French pastry keywords: https://tinyurl.com/y5c99dd8

French pastry foundamentals: https://tinyurl.com/y4w9sxxs

#yingspastryguide #frenchpastrykeywords #brigade #yingc