who was the french chef given credit for developing the classical kitchen brigade
Brigade de cuisine The concept was developed by Georges Auguste Escoffier (1846-1935).[1][2] This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen.
French dressing French dressing is a term originally used for any oil-and-vinegar-based salad dressing.[1] Today, it refers to a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt.[2] In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet and colored orange-to-red from the use of paprika and tomatoes.[3] In manufactured versions, "French dressing" is generally a pale orange and creamy, while "Catalina French dressing" is generally bright red and less creamy.[4]