The History of Culinary Arts

1. The History of Culinary Arts By: Juddy

2. Introduction • Up until now cooking was either seen as hobby or a chore, now it is a very skilled line of work with endless possibilities and opportunities.

3. French Cuisine • Much of the schooling and education students receive at culinary school all over the United states are based on classical French cuisine. • Which is also called Haute cuisine, which is a system of cooking that transforms regional dishes into elaborate ones fit for the royals. • Nothing but the finest cooking ingredients, equipment, and talent are employed.

4. The birth of classical French cuisine • The traditional birth year for haute cuisine is 1533 when Catherine de Medici was moved from her home in Florence to Paris and was appalled by the way they ate. So she decided to bring an entourage of chefs from her homeland, where fine cooking was an art form.

5. Georges Auguste Escoffier • He was a French chef and culinary writer who popularized and updated traditional French cooking methods,and is one of the most important leaders in the development of modern French cuisine. • He also gave cooking the status of a respected profession by introducing discipline and sobriety where before there had been disorder and drunkenness. • He maintained order by organizing the system of the kitchen brigade.

6. Georges Auguste Escoffier ( continued) • In 1899 while running the Carlton hotel in London he introduced practice of the à la carte menu • In 1903 Escoffier published his first major book Le Guide Culinaire, containing 5,000 recipes. This book made a huge impact on the world of French cooking, and even today it is used as both a cookbook and textbook for classic cooking

7. Georges Auguste Escoffier ( continued) • He also made the kitchen environment a better place to work by not allowing his employees to take part in the consumption of alcoholic beverages on the job. • There was no swearing or violent display of temper allowed in his kitchen either

8. The Kitchen Brigade • Chef de Cuisine- this is the chef who has his initials on things such as flatware and washroom towels. • Executive Chef- they're job is to run the whole kitchen when the big boss isn't around and generally oversee the well being of the restaurant. • Sous-Chef- this person comes up with the daily specials and takes inventory and expedites.

9. Kitchen Brigade (Continued) • Pastry Chef- is similar to sous chef but over the pastry section which is separate from the stress of the main kitchen. • Line Cooks- these are they people who actually cook your food, usually divided up into sections such as grill, fry, and sauté. • Chef de garde manger- also known as cold station, plates food that do not require heat such as salads.

10. The chefs Uniform • The chefs hat has been worn since the 1500`s • The traditional chef's hat, or toque blanche, is the most recognizable part of the uniform. • Most restaurants assign their cooks hats of different sizes to help distinguish rank within the kitchen. • The double breasted chef coat is popular because the flap can be folded over to hide any stains. • The cloth knots are unique in the fact that they can withstand repeated washing, and wear and tear from heavy pots and pans.

11. In Conclusion • Food is one of the things that has been and always will be a big part of our lives. • So as long as there are still people around there will always be a job in the culinary arts field.

12. Resources • http://www.cookingschools101.com/culinary-resources/chef-uniforms.aspx • http://en.wikipedia.org/wiki/French_cuisine • http://www.hillmanwonders.com/cuisines/classical_french_cuisine.htm • http://www.cuisinenet.com/digest/custom/restaurant/chef_ladder.shtml • http://en.wikipedia.org/wiki/French_cuisine • http://en.wikipedia.org/wiki/Auguste_Escoffier • http://www.geocities.com/napavalley/6454/chefs_escoffier.html