Our kitchen has always been messy. It’s just that before all this shelter- at-home business, the mess was grouped into mealtimes, and I could actually say that the kitchen was clean for several hours at a time.
Now, with all of us at home, everyone is in the kitchen, ALL DAY LONG. And because of this, I rarely have a clean kitchen for longer than 5 minutes. Just when I think it’s clean, someone wanders in search of their next meal or snack, leaving traces behind – crumbs on the countertops, dishes in the sink, dishes in bedrooms, banana peels on the stereo console, empty root beer cans on the side tables . . .
The ‘Walk Away’ occurs way too often these days. I’m sure you’ve seen this happen in your house. It’s when someone is done with a meal — for example, breakfast, and the cereal bowl remains on the table, and the ‘eater’ is nowhere to be found. My least favorite is the pot on the stove with dried and crusty remains from lunchtime.
In the days, pre March 2020, when everyone was off on their day’s school and work adventures, things were a bit different. Once everyone was out of the house, I’d make a final morning sweep through the house for any dirty cups and bowls hiding in rooms, then load them in the dishwasher and feel a sense of calm, knowing that any mess that occured before 3 pm, would be mine.
With all the activity in the kitchen these days, I am constantly reminded that there are 6 of us here. As a result, I am constantly reminding each of them of their own responsibility of cleaning up after themselves – and to not disappear after dinner while the kitchen sits awaiting a cleaning.
It quickly became evident that I needed to amend our existing chore system (the pre March 2020 system), and create a one that would better work with all of us at throughout the day.
Enter The Kitchen Brigade
To do this, I decided to implement the Kitchen Brigade system, employing the organizational hierarchy of professional kitchens. It was first used by Georges-Auguste Escoffier, who is considered one of the fathers of modern French cuisine. His management hierarchy helped bring order to the professional kitchen. And it’s exactly what I needed now.
I’m the self-appointed Chef de Cuisine – or in modern day terms, the Executive Chef. I’m in charge of the kitchen. I prepare the menu, purchase the food, and generally, direct everything that goes on in the kitchen.
On occasion, I share this responsibility with Greg, the Sous Chef, who fills in for me when I just don’t want to get into the kitchen.
Beyond this top-tier hierarchy, I’ve done away with the Chef-dePartie, Cuisinier, and Comis. The kids, fall in the Apprentice category. Through the years they have gained experience in the kitchen, learning the ins and outs of prep work, and on occasion being in charge of preparing an entire meal. They have also helped with the cleaning, much like the apprentice in the Kitchen Brigade system, might even find him/herself washing dishes.
But here is where my management prior to the Kitchen Brigade system needed to be changed. Because we have four children, our old method of throwing them into the kitchen after dinner and saying, “Please clean up the kitchen,” was often fraught with problems. Too many bodies in the kitchen at the same time. Tasks were being completed in improper order – such as sweeping the floors before the counters were clean. And then there was the inequality of it all – inevitably, someone did less work than another. Arguments often ensued. There was disorganization, inefficiency and mess.
Under my new Kitchen Management system, the Kitchen Brigade is proving to be a more efficient method. Each Apprentice has been given several kitchen-related duties throughout the day. Tending to compost, emptying dishwasher, counter clean-up, and floors, for example. Each knows his/her duties for the week (we rotate weekly), and they are quick to point out when another member of this kitchen crew has a job to complete.
In the past 2 months, I have enjoyed the greater efficiency of this Kitchen Brigade system. With each Apprentice having a list of which area they are in charge of, I am seeing a greater accountability for their actions. Increased structure and ‘calmness’ in the kitchen as the Apprentice knows what needs to be accomplished. I’ve also enjoyed the sense of teamwork in the kitchen, as each task requires compliance and participation of another team member completing his/her duties.
The most important part of it all is that the Chef de Cuisine is much happier!
It’s not perfect, but it is definitely a few steps in the right direction.
