For those unfamiliar with Peach Melba, it is a classic dessert that was invented around the late 1800’s in honor of an Australian soprano opera singer named Nellie Melba. The flavors are always raspberry and peach and was traditionally served with vanilla ice cream. Melba is actually the nickname for Melbourne, her Australian hometown. Her real name was Helene ‘Nellie” Porter Mitchell but everyone called her Melba. She was internationally famous for her remarkable ‘crystal’ voice.
French chef, Georges Auguste Escoffier, not only created this special dessert but also developed what is known as the ‘kitchen brigade’ system or ‘Brigade de Cuisine’.
The next time you enjoy an elaborate meal in a hotel dining room (on a special occasion) that is perfectly executed, don’t presume this was just by accident. The brigade system revolutionized the way diners eat, allowing people to have meals, whatever their order, arrive at the table at the same time. This system was instituted to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort that could result when kitchen staff did not have clear-cut responsibilities.
Today, most restaurants use some simplified variation of Escoffier’s original system. It is this foundation of kitchen organization that made way for the ‘a la carte menu’ we know so well today.
I have added a chart at the end of the blog showing the basic hierarchy of authority in this kind of system. I realize I got a bit removed from my peach melba dessert but — . Having spent so many years in the commercial world of cooking, I have a great appreciation for this gifted chef’s contribution to the food industry.
I decided to use the classic peach and raspberry ingredients in some mini upside down bundt cakes. The ginger spice adds a bit of unexpected ‘zing’ to its flavor.