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. The modern kitchen is more scientific and requires more specific skill sets than classical kitchens. The classical kitchen model transitioned to a modern form in 1700s France.
The modern brigade system enables different individuals to fulfill different culinary roles in the kitchen, such as making dessert or overseeing all of the other chefs. This is a less "artistic" approach to the culinary arts, which came about as restaurants became more refined and served more people over time.