Becoming a Chef

1. Becoming a Chef A lost tourist asks a New Yorker, “how do you get to Carnegie Hall?…” Session One-Professionalism and Sanitation

2. Agenda • Introduction and Syllabus • Define Professionalism • Name key historical figures responsible for developing food service professionalism. • Prevent food poisoning and food borne illness by exercising hygienic standards and food handling and storage techniques to industry standards. • Develop safe work habits to prevent injuries and common hazards in the kitchen. • Have an understanding of the kitchen policies and requirements for dish and cleanup duties. • Discuss Uniform and Knife kit ordering procedures Session One-Professionalism and Sanitation

3. Homework • Chapter 5 in On Cooking • Select a Book for the Quarter • Watch a movie • Movie Summary to share • Worksheet one Session One-Professionalism and Sanitation

4. What does it mean to be a foodservice professional? • Respect for the craft • Respect for yourself • Respect for the products • Desire for excellence • Determination and follow-through • Transferable skills : • Ability to work alone and as a team • Ability to motivate yourself and others • Ability to multi-task • Visualize - dream • Assist and serve • Manage and delegate • Work methodically-systematically • Integrity Session One-Professionalism and Sanitation

5. The Five Grande Cuisines(euro-centric and outdated) • Latin (Mexican) • Chinese • Indian • Italian/Mediterranean • French/Continental • The greatest influence on the structure of the modern restaurant Session One-Professionalism and Sanitation

6. Coined the term, literally “restaurer” to restore. First modern restaurant 1765 Parisian tavern keeper, a monsieur, “Boulanger” Hung a sign advertising the sale of his special restorative, a dish of sheep hocks in white sauce. Sued and Closed by a guild claimed that Boulanger was infringing on their exclusive right to sell dishes. Each guild had a monopoly on certain foods prepared. He triumphed in court and re-opened. How the French got us here Session One-Professionalism and Sanitation

7. Le Grande Cuisine (Early 19th century) • Marie-Antoine Carème • dozens of courses • elaborately and intricately prepared, presented, garnished and sauced foods • many complex courses over several hours • Immersed in the Classical Studies Session One-Professionalism and Sanitation

8. Cuisine Classique(Late 19th Century) • Auguste Escoffier • Wrote the definitive text • Compilation, Organization, and Refinement Session One-Professionalism and Sanitation

9. Nouvelle Cuisine(Early to mid twentieth century) • Fernand Point • Lighter and naturally flavored • Simply prepared • Focus on American Style Service Session One-Professionalism and Sanitation

10. American Culinary Revolution (circa 1960’s) • Democratized “chefdom” • A few philosophical visionaries • Alice Waters, Daniel Boulud, James Beard, MFK Fisker, Julia Child, et al. • Identified opposing food communities: Fast and Slow SIMPLE Session One-Professionalism and Sanitation

11. COMPLEX Worldwide Culinary Symposium • No longer a simple national issue • Demands involvement • What does Big Food mean to Little People? Session One-Professionalism and Sanitation

12. Safety and Sanitation • “The U.S. Public Health Service identifies more than 40 diseases that can be transmitted through food. Many can cause serious illness; some are even deadly. Therefore, providing consumers with safe food is the food handler’s most important task.” Session One-Professionalism and Sanitation

13. Why Bacteria Grow • Bacteria are everywhere • Poor sanitation standards • Poor personal hygiene • Lack of training • Cross contamination • Food can be a source of pathogenic bacteria Session One-Professionalism and Sanitation

14. Six Conditions for Growth • F.A.T. T.O.M. • F.ood • A.cidity • T.ime • T.emperature • O.xygen (or lack of) • M.oisture Session One-Professionalism and Sanitation

15. Preventing Food Borne Illness • Keep bacteria from spreading • Stop it’s growth • Kill it • Food Storage • Proper Holding • Handling and preparation • The food danger zone! • Rodent/Pest control Session One-Professionalism and Sanitation

16. Clean vs. Sanitize • Clean • To remove unwanted food particles, dirt, and other non-bacterial matter • Sanitize • To reduce bacteria to a safe level • Sterilize • To eliminate all bacteria (Improbable in a kitchen environment) Session One-Professionalism and Sanitation

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19. HACCP Systems • Assessing Hazards • Identifying Critical Control Points • Setting up procedures for critical control points • Monitoring critical control points • Taking corrective actions • Setting up a record-keeping system • Verifying that the system is working Session One-Professionalism and Sanitation

20. Temperature Danger Zone 41 to 135 Session One-Professionalism and Sanitation

21. Behavior modification is key • Become aware of unconscious habits • Hair • Scratch • Pick • Chewing pen, etc Session One-Professionalism and Sanitation

22. Food storage rules specifically for our labs • Chill down quickly in blast chiller • Bag and tag Wrap and lable • Put away in the correct area-learn the kitchen Session One-Professionalism and Sanitation

23. Safe food handling techniques specifically for our labs • Dry pot holders • Let knives drop, don’t try to catch them • Stay close to your machine while running, do not walk away or get destracted. • Learn how to take apart, and put back together equipment • Leave the equipment and the kitchen cleaner than you found it. Session One-Professionalism and Sanitation

24. Cleaning and dish room procedures specific to our labs • Courtesy • dish person most important in kitchen Session One-Professionalism and Sanitation

25. GOOD HYGIENE • No dangling jewelery - watches, rings, earrings, piercings • Bathe or shower daily-use deodorant, no heavy cologne, wash hair • Keep nails short, if you have long nails, loose them • Clean uniforms and shoes and hair restraint-white hat, white cap or hairnet • Brush teeth and wash hands often, especially after the use of the bathroom Session One-Professionalism and Sanitation

26. PERSONAL SAFETY • Working with knives: • keep eye on the work -# 1 important rule carry away from body, pointed down at floor • Right knife for right job • use color coded cutting boards for the correct job • Keep knives sharp and clean. Store properly after use. Never put knife in dish station. • Cut away from body • Hold and cut away from fingers, never towards the hands • Let falling knife fall Session One-Professionalism and Sanitation

27. Working with machines • pay attention to your work • unplug while assembly or cleaning • report defective equipment • dry floor and hands while working with equipment • use only if trained on equipment and authorized, If not, ask for help Session One-Professionalism and Sanitation

28. Preventing burns • wear uniform correctly • use dry pot holders or towels, never wet-avoid steam burns • assume all metal surfaces are hot • handles on pots should be turned away from front of stove to avoid catching a sleeve or shirt on them • be careful around steamer, always open slowly with face and hands away from the door to avoid a facial steam burn. • avoid spilling hot liquids from heavy pots~ use a buddy system • protect eyes and skin from harsh chemicals and odors • alert dishwasher to hot pans or pots • communicate to others when walking through kitchen with hot pans or pots Session One-Professionalism and Sanitation

29. FIRES • Preventing fires • Keep water away from hot grease • Keep grease or fat below fire temp, use equipment correctly • Handling minor cooking fires • Cover with pan lid to smother • Use baking soda to smother, never water with grease • If necessary, use fire extinguisher • Handling oven fires • Keep equipment clean to avoid fires • If a fire starts, close door-fire is contained. Smother it. Session One-Professionalism and Sanitation

30. Lifting • Examine object • Hold close to body • Ask for help • Bend at the knees, not straight back and use legs Session One-Professionalism and Sanitation

31. Keeping floors safe • clean up spills and grease-wash properly-do not salt the floor • keep floors clean and dry-post signs when mopping and warn others of wet floors. Session One-Professionalism and Sanitation

32. Walking safely • do not run • wear non skid shoes, close toed • know where your co-workers are at all times, look where you are going! • carry tools correctly, knives pointed straight down. Session One-Professionalism and Sanitation

33. What should be done if there is an accident or emergency situation? • Cuts • If minor, clean bandage and finger cot and glove. If serious, public • safety is called and trip to ER. • Burns • cold water, towel, indirect icing-never grease or butter. If serious • go to nearest hospital. Public safety called. • Falls • avoid, if you fall, check first to see if anything broken, then have someone help you up. Check for bruises and breaks. If serious, public safety needs to be called. • Fires • smother, pull alarm, get out of building • Weather warnings • follow public safety to shelter, or escape from building. Session One-Professionalism and Sanitation