Top chefs and their white brigade

Gourmet cuisine, that much is certain, is highly complex and behind it lies an extremely professional coordination of the white brigade. A real team effort.

To bring high-quality dishes, beautifully arranged, for a larger number of people to the guest’s table in the shortest possible time, how does that work? Gourmet cuisine, that much is certain, is highly complex and behind it lies an extremely professional coordination of all those involved. But how exactly do these many areas of responsibility fit together? The sous-chef, the chef de partie, the young chef or the post chef. The sauce chef as well as the side dish chef. Vegetables, fish, soups, barbecue, fried food, meat.

Every gourmet kitchen bears the signature of its chef. It reflects the cumulative experience of an individual career – years of apprenticeship, years of travel and home always play a major role. From these experiences, the chef’s style of cooking is formed and his approach to the items in his brigade and the emergence of a great whole.

In the midst of the greatest tension, just before the dish is passed in multiples through the pass to the service staff, a photographer must be as if invisible to the team.

Plate dishes from top chefs

Concentration and precision in the kitchen

Und immer dieser Blick! Nicht nur Mitarbeiter oder Kochkursteilnehmer spüren ihn. Auch die Langostinos im Salamander (einem Ofen mit starker Oberhitze) werden mit den Augen fixiert
© Photo: Georg Berg

And always that look! Not only employees or cooking class participants feel it. The langostinos in the salamander (an oven with strong top heat) are also fixed with the eyes of star chef Thomas Kellermann

International

Our mode of operation is characterized by self-experienced, well-researched text work and professional, vivid photography. For all stories, travel impressions and photos are created in the same place. Thus, the photos complement and support what is read and carry it further.

Never miss new Tellerrand-Stories again! Mithilfe eines Feed-Readers lassen sich die Information über neue Blogartikel in Echtzeit abonnieren With the help of a feed reader, all stories about the Tellerrand (edge of the plate) can be subscribed to in real time.

Food topics on Tellerrand-Stories
Permalink of the original version in German: https://tellerrandstories.de/spitzenkoeche-weisse-brigade