The brigade system used by most fine-dining restaurants faces scrutiny following abuse allegations against Noma's chef René Redzepi. The hierarchical structure, created by Auguste Escoffier in the late 19th century, organizes kitchen staff with specialized roles and top-down leadership. Critics say this model breeds physical and psychic violence while concentrating credit at the top.

Escoffier developed the system to professionalize kitchens during military service, replacing chaotic environments with efficiency and consistency. Today, the system enables high-performance dining but creates conditions where abuse travels down the chain. Chef Eric Huang notes brigade systems "deprioritize compassion, empathy and emotionally intelligent leadership" while rewarding technical skills.

Alternative approaches exist, as demonstrated by Masala y Maiz in Mexico City, where staff rotate through different stations rather than specializing. The debate continues about whether the brigade system can be reformed or if restaurants need entirely different organizational models to maintain kitchen excellence without tolerating abuse.