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Explore the historical progression of the food industry from French guilds to modern culinary practices, including key figures, developments, and career opportunities in food production and management.
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Culinary Careers Career Paths in Food Production, Management & Services
What we’re going to cover: • Brief History of How the Food Industry Evolved • Food Service Industry at a Glance • Back of House vs. Front of House • Traditional Kitchen Brigade • Production Opportunities • Management Opportunities • Class Activity
Brief History French Guilds • Modern foodservice is thought to have begun shortly after the middle of the 18th century • Food production during this time was controlled by guilds • Caterers, pastry makers, roasters, and pork butchers held licenses to prepare certain specific items • Innkeepers had to buy various menu items in order to serve guests • Guests had little or no choice and simply ate what was available
Brief History Boulanger: Rocking the boat and changing food service history • In 1765, a Parisian named Boulanger began advertising on his shop sign that he served soups • Boulanger called the soups restaurants or restoratives, which literally means “fortifying” • The story goes, one of the dishes he served was sheep’s feet in cream sauce • The stew makers guild called him out, but he won, claiming he didn’t stew the feet in the sauce, just served them with it
Brief History: French Revolution What do you think happened to great chefs employed in the houses of nobility when the aristocracy fell during the French Revolution?
Brief History: French Revolution New Developments • Beginning in 1879, new developments in food service received a great stimulus due to the French Revolution • With the revolution and the end of the monarchy, many chefs were suddenly without work, and the revolutionary government abolished guilds • Now restaurants and inns could serve meals reflecting talent and creativity of their own chefs without relying on licensed caterers • Many chefs opened restaurants in and around Paris • At the start of the revolution there were about 50 restaurants; ten years later there were about 500
Brief History: Marie-Antoine Carême (1784-1833) Procedure & Order • One of the greatest chefs following the revolution • His books offer the first account of systematic cooking principles, recipes and menu making • Famous for elaborate and elegant display pieces and pastries • Added seasonings and other ingredients to highlight flavor
Brief History: Georges Aguste Escoffier (1847-1935) Classical Cuisine & Brigade • Greatest chef of his time, revered as father of 20th century cooking • His two main contributions were: • Simplification of classical cuisine and the classical menu • Reorganization of the kitchen, known as the “brigade system,” which resulted in a streamlined workplace which we still use today
Food Service Industry at a Glance ClassQuestion: How many of you have worked in the food industry? How many of you may work in the food industry while you’re in college? • Employs over 11 million people in the US from street vendors to fine dining • This makes it one of the largest employment segments in the country • Opportunities for advancement
Back of House vs. Front of House The Organization of Modern Kitchens • Modern food service is thought to have begun shortly after the middle of the 18th century • Escoffier established separate kitchen stations, each responsible for a certain part of the menu • The brigade system was modeled after French military organization, outlining two main areas: • Food Production • Hospitality & Service
Production Opportunities Most restaurants cross-train, which reduces the cost of labor and results in fast service. These positions have fairly different functions in the kitchen, yet being trained in more positions allows employees to provide better service. • Sous Chef • Line Cooks/Station Cooks • Pastry Chef • Prep Cook • Garde Manager
Management Opportunities Management opportunities in the food service industry are offered to individuals with appropriate work experience, training, and education. It’s crucial to select a capable manager for food service operations to run efficiently and smoothly. • Executive Chef • Research Chef • Culinary Scientist • Food Service Director • Catering Manager • Kitchen Manager • Dining Room Supervisor • Restaurant Manager
Class Activity Using a laptop and classroom texts, choose a food service position that interests you. On a piece of paper, compose a report with the following information for this position: • Why did you choose this position? • Generally, what does this position do? • List the education and training necessary? • Do you need certifications? If so, what kind? • What kind of work experience and skills are needed? • What is this position’s prevailing wage in Idaho?
Culinary Careers Career Paths in Food Production, Management & Services Created by: Chef Chris BonocoreIntro to Culinary Rocky Mountain High School References: Culinary Essentials. (2006). New York: Glencoe / McGraw Hill. Gisslen, W. (2011). Professional cooking. 7th ed. Hoboken, New Jersey: John Wiley & Sons.
