EcoMil Organic Cuisine
Too many cooks spoil the broth, an old proverb says. However, in many large restaurant kitchens, many cooks work all at once. And yet even complicated multi-course menus come to the table in time. This has not so much to do with the number of cooks, but with their organization. And that one is often very tight. In the kitchens of top star restaurants, not every cook can simply work ahead. Instead, there is a division of labor and a strict hierarchy reminiscent of the military. Not without reason is the staff called the ”kitchen brigade“. This term is attributed to the French master cook Georges Auguste Escoffier. He worked at the stove for 71 years and has strongly influenced the development of the Haute Cuisine in France. Escoffier was also an important designer of the modern kitchen organization in the late 19th and early 20th century. The cooks under his command specialized in certain areas like meat, fish, soups or desserts. As a result, the quality of the individual dishes could be significantly improved. At the same time, the entire kitchen could work more effectively. Many workflows of modern hotel and restaurant kitchens are nowadays based on the ideas of Escoffier.
If a five-star hotel has several kitchens, the executive chef is at the top of the kitchen brigade. Responsible for the kitchen itself is the chef de cuisine. He takes care of the personnel planning, is responsible for the purchases and the creation of the menus. In addition, he supervises the preparation of the dishes and is the contact person for the guests. Number two in the kitchen is the deputy of the chef (sous-chef). He substitutes the chef de cuisine. If necessary, however, he often also has an additional position. The chefs de partie come afterwards; they are specialists for certain ingredients or dishes.
In small kitchens, every cook has to take on several tasks. The bigger the kitchen, the more specialists there are. The ”légumier“ is responsible for the vegetables, for example. Fish dishes are prepared by the ”poissonnier“. The ”potager“ takes care of soups and the ”rôtisseur“ is responsible for roasts. A particularly important task has the ”saucier“. The preparation and serving of meat stocks, sauces and butter mixtures is his profession. To make the perfect sauce, a saucier is expected to be able to prepare all the dishes by himself as well. He has to master fricassee, ragout or blanquette as well as tender game and poultry dishes. In kitchens with fewer staff, the ”sous-chef“ often takes this position, because he usually has the most experience. He has often occupied all other positions at least once in his career.
The fact that in the restaurant kitchen the ”sous-chef“ often takes care of the sauce by himself shows how important the sauce is for the dish. It adds soul to the dish. In return, a bad sauce can also ruin the best roast. But what do you need for a good sauce? A real saucier would anwer with three things: Experience, a good recipe and ingredients of high quality. Many classic sauces contain cream or milk. Chefs, who want to do without animal products, face a great challenge. With EcoMil Organic Cuisine you will find the perfect herbal alternative to cream or soy cream. Six delicious varieties are versatile in the kitchen and can even be mixed with acidic foods such as wine, mustard or lemon juice without clotting during cooking.
EcoMil Cuisine Bechamel is a culinary preparation based on almonds. The creamy all-rounder in bechamel style is refined with nutmeg and black pepper. You prefer the taste of coconut? Then enjoy authentic Asian flair with the EcoMil Cuisine Thai. Best organic coconut milk meets exotic spices such as lemongrass, chili or ginger. For the pure enjoyment you can choose between the varieties Cashew, Almond, Coconut Milk or Almond natural. EcoMil Cuisine tastes great in sauces, soups, gratins, vegetable and pasta dishes as well as in cakes, desserts or in coffee and tea. All varieties are vegan.
