Title: Brigade de cuisine
Content:  Brigade de cuisine (, "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Georges Auguste Escoffier (1846–1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room.
Title: French cuisine
Content:  Larger restaurants and hotels in France employ extensive staff and are commonly referred to as either the kitchen brigade for the kitchen staff or dining room brigade system for the dining room staff. This system was created by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals who specialize in certain tasks. The following is a list of positions held both in the kitchen and dining rooms brigades in France:
Title: French cuisine
Content:  Georges Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. His influence began with the rise of some of the great hotels in Europe and America during the 1880s-1890s. The Savoy Hotel managed by César Ritz was an early hotel in which Escoffier worked, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921. He created a system of "parties" called the brigade system, which separated the professional kitchen into five separate stations. These five stations included the garde manger that prepared 
Title: Eugénie Brazier
Content:  highest quality. She influenced subsequent generations of French cooks, including Paul Bocuse and Bernard Pacaud, whom she trained at her restaurant. She is commemorated in scholarships and annual prizes for cookery writing awarded in her name. Her own recipes were collected and published in 1977 and an English translation was issued in 2014. She was offered but declined the Légion d'honneur,  the highest French order of merit. Her original restaurant in Lyon, run by her family for many years after her death, was bought by the Michelin-starred chef Mathieu Viannay in 2007, who retains her classics on the menu.
Title: Eugénie Brazier
Content:  Brazier's customers included well known figures including Marlene Dietrich and Charles de Gaulle. For the influential food writer Curnonsky, "France's Prince of Gastronomy", Brazier was the greatest cuisinier in the world. Smith writes, "It is not going too far to say that her cuisine was the start of modern French gastronomy". In the same book, Bocuse calls her "one of the pillars of global gastronomy". Her death was marked by obituaries not only in the French press but in foreign papers; The New York Times and papers across the US carried articles, tribute was paid in the British press, and a Swiss paper observed that the gourmets of Lyon were in mourning. Nonetheless, Brazier's accomplishments were largely forgotten outside France 
Title: Auguste Escoffier
Content:  Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings" — also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the 
Title: French cuisine
Content:   French cuisine (Cuisine française) consists of the cooking traditions and practices from France. French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic, the Channel and inland. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play 
Title: Early modern European cuisine
Content:  In France, shift came from the specialization of culinary skills by-way-of guilds. The two major separations of guilds were between those who supplied raw products and those who prepared them. Guilds specialized in specific forms of cookery included bakers, pastrycooks, saucemakers, poulterers, and caterers. It was through this specialization that many of the well-known French dishes of today began to take hold, but it was not until the 17th century that France's haute cuisine would begin codification with La Varenne the author of works such as Cvisinier françois and Le Parfait confitvrier, he is credited with publishing the first true French cookbook. His recipes marked 
Title: Marguerite Bise
Content:  Marguerite married Marius Bise, the son of Francois and Marie Bise. The couple had opened a guinguette in Talloires, Haute-Savoie, France. Under the management of Marguerite and Marius, it was expanded and renamed Auberge du Père Bise. Marguerite was the head chef, and created dishes such as crayfish gratin, and Bresse chicken served with tarragon. During the 1930s, Marguerite became one of the best known French chefs, alongside Alexandre Dumaine, Fernand Point and fellow female chef Eugénie Brazier. With both Brazier and Marie Bourgeois winning three Michelin stars in 1933, Bise would also win this acclaim in 1951 becoming the third woman to do so. The 1951 guide was the first one issued following the end of the Second World War. These three female chefs were referred to as the "Lyon Grandmothers"; it was more than fifty years before a fourth female chef won three Michelin stars when Anne-Sophie Pic gained them in 2007.
Title: Eugénie Brazier
Content:  celebratory feast at the Col for a large number of people from Lyon. She hired a band and a clown and her guests sang La Marseillaise during the banquet. The two establishments were restored to their pre-war eminence. From 1946 Brazier left Gaston in control of the rue Royal restaurant, where he, his wife, and later their daughter continued Brazier's traditions. Brazier concentrated her efforts on the Col de la Luère. Among the young chefs who learned their craft there were Paul Bocuse and Bernard Pacaud. Both contributed forewords paying tribute to their mentor in editions of her posthumously published recipe book, Les secrets de la Mère Brazier. Brazier's second-in-command at the Col de 

Question: who was the french chef given credit for developing the classic kitchen​ brigade?
Answer: Georges Auguste Escoffier.