Strict kitchen hierarchy
Management at court was subject to a strict hierarchy, led by the lord steward. Administrative duties were assumed by the house chef and the kitchen clerk. They organized the supply inventory, assigned staff to tasks and drew up menus. These were then approved by the lord steward or by the king himself. 36 people made up the court kitchens and their management. They worked closely with the court wine cellar and the serving staff, as well as with the table setters and silver servants.