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Kitchen staff Hierarchy

by Mark Bachta

Commonly referred to as a brigade de cuisine in France, a kitchen staff operates according to a structured hierarchy, which ensures a seamless division of labor and efficient work rate. Here is a brief list of the essential positions within a kitchen.

Chef de cuisine – Commonly referred to as the Executive Chef in English, the chef de cuisine oversees all aspects of the kitchen operations. Although the chef de cuisine often cooks dishes, he or she mostly fulfills a management role by supervising the kitchen staff, ensuring the cleanliness of the kitchen, training new chefs, and buying raw materials. The chef de cuisine has final say on all menu and management direction decisions.

Sous-chef de cuisine – The chef de cuisine’s second in command, the sous-chef reports directly to the Executive Chef and fulfills many of the same duties. Many smaller kitchens do not have the demand to necessitate a sous-chef, but larger kitchens may feature multiple. When the chef is absent from the kitchen, the sous-chef assumes command of his responsibilities.

Saucier – Also known as the sauce maker, the saucier is responsible for making sauces, meat dishes, and hors d’oeuvres. Although the saucier is one of the most coveted and high-ranking positions in the kitchen, it must still answer to the chef and sous-chef.

Entremetier – Commonly referred to in English as the entrée preparer, the entremetier assumes responsibility for the creation of hot appetizers, soups, and dishes involving eggs and vegetables. In larger operations, the entremetier would be split into a soup cook and vegetable cook.

Patissier – Although the patissier, or pastry chef, often operates under the supervision of the Executive Chef, many prepare their dishes in a separate station or kitchen. The patissier assumes responsibility for the dessert menu, which can include traditional desserts, fine cheeses, beverages, and dessert wines.

History of Zagreb, Croatia

Trained in criminal justice operations at the University of Massachusetts Lowell, Mark Bachta heeded a call to live abroad in 2006, moving with his wife to the Croatian capital of Zagreb for two years. Enamored with European culture since taking their first trip to the continent in 2004, Mark Bachta and his wife found themselves exploring well beyond Croatia, making trips to Poland, France, Germany, Belgium, the Netherlands, Austria, and other countries. Serving as a Special Projects Coordinator at the U.S. Embassy in Zagreb, Mark Bachta spent his workdays training contractors on U.S. government security protocols and much of his free time traversing the city and the region, learning about his temporary home’s rich history.

With origins dating as far back as Ancient Rome, Zagreb existed first as a Roman settlement known as Andautonia, located just outside the modern-day city limits. The name Zagreb first appeared during the late 1000s, when King Ladislaus of Hungary founded a diocese in the city. Two communities, Kaptol and Gradec, sprung up on hillsides overlooking a central valley. During its early existence, Zagreb suffered Mongol and Tartar attacks, and its cathedral, now one of the most famous structures in the city, was razed to the ground and had to be rebuilt.

Zagreb’s two ancestral communities, the canonical settlement of Kaptol and the sovereign city of Gradec, fought with one another throughout many of the preceding centuries over land and mill rights, until they finally united in 1850. During the 17th century, Zagreb first emerged as a capital seat, serving as a ruling center for Croatia’s viceroys beginning in 1621. A Croatian-revival movement during the 1800s led to the city’s first railway line, waterworks, and horse-drawn tramcar. By the early 20th century, Zagreb witnessed a population increase of more than 70 percent and a period of new construction following World War II. In 1991, Zagreb became the capital of Croatia, following the nation’s secession from Yugoslavia. Read more about Zagreb’s history at www.Zagreb.com.

Mark Bachta and The Cambridge School of Culinary Arts

Mark Bachta loves food. He enjoys eating it, preparing it, and writing about it. He went to school at the renowned Cambridge School of Culinary Arts (CSCA) in Massachusetts to hone his cooking talents, and there pursued an education in the European tradition of food preparation while he learned techniques for cuisines such as Asian, French, and Italian. The CSCA enjoys accreditation by the Accrediting Commission of Career Schools and Colleges (ACCSC) and is endorsed by the International Association of Culinary Professionals (IACP). In 1981, the Commonwealth of Massachusetts’ Department of Education granted the CSCA licensure, and in 1989, the National Association of Trade and Technical Schools (NATTS) accredited it as well. In addition, the CSCA holds membership in The American Institute of Wine & Food. The CSCA offers students a host of intensive courses from which to choose through its professional programs. Programs not only include education in practical cooking execution, but also instruction in the origins and history of food. The faculty at CSCA is comprised of distinguished chefs who lead small classes of no more than 15 students, providing an intimate setting in which attendees can receive personalized instruction. For those who want to take a day class, the CSCA offers a variety of open enrollment, one-day classes that are fun and informational. These types of classes include instruction on subjects such as knife skills, pastry, gluten-free cooking, classic sauces, and ethnic cookery. In addition, the CSCA offers guided culinary trips to far-away locations, such as Hong Kong, Italy, Shanghai, and Beijing. Roberta L. Dowling, CCP founded the CSCA in 1974 and by 1980 had built the student body to more than 400 attendees per year. Dowling has tailored CSCA’s programs to those who are serious about working in the food industry. Students from China, the U.S., Vietnam, Mexico, Korea, Japan, Israel, Russian, Brazil, and countless other places flock to the CSCA to study. The diverse student body serves to introduce fresh ideas to the school. Below is a list of the professional programs the CSCA offers to its students: 1. Professional Chefs Program (37 weeks) 2. Professional Pastry Program (37 weeks) 3. Culinary Certificate Program (16 weeks) 4. Certificate Pastry Program (16 weeks) 

The North Atlantic Treaty Organization

by Mark Bachta

The North Atlantic Treaty Organization, better known by its acronym NATO, is an intergovernmental military alliance that launched following the signing of the North Atlantic Treaty in April of 1949. One of the most well-known intergovernmental entities, the North Atlantic Treaty Organization functions as a “collective defense,” a group of member states that have committed themselves to supporting any other member who is attacked by an outside state.

The North Atlantic Treaty that spurred the formation of NATO was signed on April 4, 1949 in Washington, DC. The Treaty of Brussels and the creation of the Soviet Berlin Blockade led to the establishment of the Western European Union’s Defense Organization, but the member states felt that they needed the military power of the United States to face off with the USSR, which resulted in talks to form a new organization: NATO. At the time, only a handful of nations were willing to sign the treaty, including the United States, Belgium, the United Kingdom, the Netherlands, France, Denmark, Iceland, Norway, Italy, Canada, and Portugal.

While NATO exhibited little action during its initial stages of existence, functioning mainly as a political group, the Korean War and subsequent threats of a potential Soviet invasion gave it an opportunity to galvanize member states and implement a supportive military structure.

NATO soon gained both power and credibility. Much of NATO’s goal revolves around building relationships with member states and external governments, leading more nations to join the alliance over the course of its existence. In addition to its original members, NATO now includes Spain, Turkey, Albania, Croatia, Greece, Latvia, Poland, Romania, Bulgaria, Croatia, Slovakia, Hungary, Denmark, Estonia, Germany, Lithuania, and the Czech Republic.

NATO’s first military operation took place on February 28, 1994, when it shot down four Bosnian Serb aircrafts violating a no-fly zone over Bosnia and Herzegovina. In the aftermath of the shooting, NATO also began conducting air strikes, which helped end the war in Bosnia and develop the Dayton Agreement, a peacekeeping pact that ran until December 2004.

For another three years after its first military operation, NATO also helped set up peacekeeping forums between many regions, including the Partnership for Peace, the Mediterranean Dialogue, the Euro-Atlantic Partnership Council, and the NATO-Russia Permanent Joint Council. Following the terrorist attacks on the World Trade Center on September 11, 2001, NATO transitioned its focus onto the wars in Afghanistan and Iraq.