Which station in a kitchen brigade is typically responsible for soups and stocks?

The station in a kitchen brigade that is responsible for soups and stocks is the potager. This role is specifically focused on preparing various types of soups, broths, and stocks, which are foundational elements in classical and contemporary cooking. The potager works closely with the other stations to ensure that these essentials are available for sauces, main dishes, and other components of the menu.

Understanding the organization of the kitchen brigade is essential, as each station has specialized tasks that contribute to the overall efficiency and output of the kitchen. While the other roles, like the entremetier, poissonier, and pâtissier, have their specific responsibilities—such as preparing vegetable dishes, fish, and desserts, respectively—the potager’s dedication to stocks and soups is critical for enhancing flavors in a variety of dishes throughout the culinary process.