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IV) Preparation and Organization
Besides his culmination of creations and recipes, Escoffier developed the modern organization of a kitchen, The Brigade de Cuisine system. With this system he sought to elevate the status of the chef to a respected profession, as well as, introducing organized discipline to his kitchens. .
Foodies, along with some chefs, for the most part do not have a brigade to assist them in their efforts. Understand that organization is the key to being successful. Organization will give us the ability to set our timing, help us multi-task, delegate as needed, and minimize stress. When starting your preparation it is better to have an understanding or some knowledge of how long each dish takes to prepare, if it can be made in advance, how much attention it needs during the progress, finish cooking time, and plating time.