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A bit of history

A bit of history. 1500 BC: Babylonians stewing meat in beer 4 th century: Apicius wrote De re Coquinara 9 th century: cookbook from Baghdad 16 th century: Guild members prepared foods 1765: French claim first restaurant opened & served sheep’s feet in white sauce

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A bit of history

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  1. A bit of history • 1500 BC: Babylonians stewing meat in beer • 4th century: Apicius wrote De re Coquinara • 9th century: cookbook from Baghdad • 16th century: Guild members prepared foods • 1765: French claim first restaurant opened & served sheep’s feet in white sauce • 1783-1833: Carême emphasized procedure • 1846-1935: August Escoffier – 5 families of sauces, Le Livre des menus

  2. 20th century:Influences • Immigration Act of 1965 • Travel - fusion cooking • Alice Waters - Chez Panisse, Berkeley 1971 • Farm to Customer – restaurant, school • Celebrity Chefs – Emeril Lagasse, Food Network • Health – food & nutrition play “a great role” in maintaining or improving overall health (IFIC 2005) milk, fish, broccoli, tomatoes, whole grains, green leafy veg, oats, garlic, oranges, green tea

  3. Commercial Foodservice – Modern Brigade (Front of the House) • Dining Room Manager - maître d’hotel • Wine Steward - Bar Tender • Head Waiter • Waitstaff • Busser Brigade system for staffing developed by Esoffier

  4. Commercial Foodservice – LargeModern Brigade (Back of the House) • Executive chef: coordinates & directs… plans menus; creates recipes, sets standards for nutrition, safety, sanitation; observes food preparation & presentation; makes purchasing decisions & hiring decisions • Sous-chef: supervises & coordinates preparation of menu items, supervises the kitchen • Area chefs: restaurant, room service, banquet • Pastry chef: develops recipes, purchases, prepares • Line cooks • Dishwasher

  5. On-site, Institutional • College & universities, K-12 schools, Head Start and daycare, hospitals, retirement centers, Board and Care, business & industry, correction facilities • Foodservice director • Foodservice manager (of a site) • Cook • Foodservice assistant

  6. Professional Chef Types of Education & Training • Lectures/Courses in: nutrition, sanitation, food science, menu plan, food production, food styling, purchasing, management of people and resources • Labs: knife skills, principles of food prep, recognizing aromas, flavors, distinguishing good products from mediocre

  7. Culinary Training – choices • certification American Culinary Federation (AFC) Culinary Institute of America (CIA) • degree programs in accredited colleges Johnson & Wales University LA Trade Tech • apprenticeship – US Department of Labor

  8. Certification • American Culinary Federation (AFC) www.acfchefs.org Culinarian, personal chef, sous chef, pastry chef, chef de cuisine, executive chef (CEC), master chef • Culinary Institute of America www.prochef.com Prochef I (culinarian), Prochef II (chef du cuisine), Prochef III (executive chef)

  9. Non-Commercial Settings (institutional) where foodservice is provided • Head Start and Day Care • Primary & Secondary Public & Private schools • Colleges and Universities • Health Care – acute or long-term care • Retirement Hotels, Board and Care

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