Which culinary figure is credited with establishing the brigade system?

Auguste Escoffier is recognized for developing the brigade system, which is a hierarchical structure used in professional kitchens to delineate roles and responsibilities. This system ensures efficiency and organization within the kitchen, allowing chefs to manage a large staff effectively. Escoffier's brigade system introduced specific roles such as sous chef, pâtissier (pastry chef), and others, making it easier to coordinate tasks and maintain a high level of culinary standards.

His innovations significantly shaped modern culinary practices, emphasizing the importance of teamwork, clear communication, and specialization. This structured approach not only streamlined kitchen operations but also enhanced the overall dining experience by improving dish consistency and quality. The brigade system remains a foundational concept in culinary education and practice today, reflecting Escoffier's enduring influence on the culinary arts.