10 years ago. In terms of furniture, however, whatever followed the modern styles of the 1950s, ’60s and ’70s has become known as contemporary. If you’re like most people, you’re probably pretty confused about the difference between modern and contemporary, and rightfully so. The kitchen brigade system is the hierarchical structure that kitchens have used for centuries to keep things running smoothly. The chef is the person in charge of the kitchen. People have come to a general agreement that Baroque music period began after the Renaissance, approximately in 1600.As Baroque is the predecessor of Classical music, Classical music comes into play after Baroque music about in 1750. There were also in house bakers, fishmongers,butchers. The Modern Kitchen Brigade System. Most modern professional kitchens operate according to a positional kitchen hierarchy. Even in small, independent restaurants, many chefs turn to ready-made or flash-frozen products as they try to balance price and quality. This was necessary as there were no convenience foods and all items were created from scratch. With the revolution and the end of the monarchy, many chefs, suddenly out of work, opened restaurants in and around Paris to support themselves. (n.d.). In classical French kitchens, they are also the expediter. The classic kitchen brigade system works by having one person set to do one thing to make the meal. Styles ranging from art deco to post-modern could be considered contemporary in comparison to traditional styles. The Classical vs Modern Kitchen Brigade A Presentation by Ryan Skolnick Tournant How Have Brigade Systems Changed Over Time? 3 Answers. Lv 4. The menu is the basis of the entire operation. The classic kitchen brigade was large and detailed with a station for each part of preparation. The idea for the modern menu, devised by the MA students in their theory classes, was to use similar ingredients to the classical dinner and demonstrate how cooking styles and presentation have evolved. This management concept, which was developed by Master Chef Georges Auguste Escoffier, is the structure and hierarchy that places chefs in a working order. Classical and Baroque are two types of music forms that are different in terms of their characteristics and rendering. Patissier McNulty, I. Time Frame. The Classical Brigade System vs. Modern Brigade System The Classical Brigade System was created in London’s Savory Hotel by the famous French chef Georges- Auguste Escoffer in the 19th century. The modern kitchen brigade is a system of organization for restaurant kitchens in which there is a Chef, Executive Chef, Sous Chef, and many other positions for supervisory and technical purposes. Modern vs. Brigade de cuisine is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.