After studying this unit

2. After studying this unit • You will be able to: • Discuss the development of the modern food service industry • Name the key historical figures responsible for developing food service professionalism • Explain the organization of the classic and modern kitchen brigades • Appreciate the role of the professional chef in modern food service operations • Understand the attributes a student chef needs to become a professional

3. Culinary TimelinePast to the Present • In the 1500s, culinary guilds were developed to dictate and monopolize the preparation of certain food items. • Each guild governed the production of a set of specific types of food.

4. The Guild Rôtisseurs Pâtissiers Tamisiers Vinaigriers Traiteurs Porte-chapes The Product Main cuts of meat Poultry, pies, tarts Breads Sauces and stews Ragouts Caterers Culinary Guilds

5. The First Restaurant - 1765 • Monsieur Boulanger opened the first free-standing restaurant in Paris. • Boulanger’s contribution to the food service industry was to serve a variety of foods prepared on premises to customers whose primary interest was dining.

6. The French Revolution1789-1799 • The social structure in France changed. • The aristocracy, guilds and their monopolies were abolished. • A nascent restaurant industry emerged. • Chefs could cater to the growing middle class.

7. Haute CuisineEarly 19th Century Antonin Carême (1783-1833) “The Cook of Kings and the King of Cooks” • His stated goal - to achieve “lightness, grace, order and perspicuity” in the preparation and presentation of food. • As a saucier he standardized the use of roux and devised a system to classify sauces • As a garde-manger he popularized cold cuisine • As a culinary professional he designed kitchen tools, equipment and uniforms • As an author he wrote and illustrated important texts on culinary arts

8. Marie-Antonin Carême

9. Cuisine ClassiqueLate 19th Century Auguste Escoffier (1846-1935) “Emperor of the World’s Kitchens” Defined French cuisine and dining during La Belle Époque Simplified food preparation and dining Classified the five families of sauces • He wrote: • Le Livre des menus – a guide to planning meals • Ma cuisine – a survey of cuisine bourgeoisie (middle class cuisine) • Le Guide Culinaire– still in use today, a collection of classic cuisine recipes and garnishes

10. Auguste Escoffier (1846-1935)

11. Charles Ranhofer (1836-1899) • The first internationally renowned chef of an American restaurant, Delmonico’s in New York City • Published: The Epicurean, which contains 3500 recipes

12. 20th Century – Lighter Foods, Simplification of Techniques Fernand Point (1897-1955) • Refined and modernized classic cuisine and laid the groundwork for nouvelle cuisine • Inspired and trained influential chefs: Paul Bocuse, Jean and Pierre Troisgros and Alain Chapel, among others Gaston Lenôtre (1920-) • Father of modern French pastry • Began a culinary school, L’École Lenôtre • Developed innovations in Bavarians, charlottes and mousses • Mastered techniques of freezing baked products

13. American Culinary Revolution1960’s - present • Broad changes are influencing cuisine today. • Consumers and chefs seek authentic ethnic cuisines inspired by the arrival of diverse immigrant groups, particularly those from Asian and Latin American countries

14. Alice Waters (1944 - • Launched New American cuisine • Opened Chez Panisse in Berkeley, California in 1971. • Her goal is to serve fresh, seasonal and locally grown produce in simple preparations that preserved and emphasized the foods’ natural flavors.

15. Fusion Cuisine • American cuisine has always been influenced by cuisines from other countries. This is most evident in fusion cuisine, which began in the mid-1980s. • In fusion cuisine, ingredients or preparation methods associated with one ethnic or regional cuisine are combined with those of another.

16. Farm-To-Table-Movement • Although chefs look to incorporate global flavors and ingredients, they also seek locally-grown foods. • Promotes agriculture • Focus is on foods served in season • Protects heirloom varieties

17. Influences on Modern Food Service Operations • New technologies • Stoves replace fireplace cooking • Food storage, canning and freezing • Transportation, train then air shipping The study of chemistry and physics of food preparation resulted in a contemporary culinary movement often referred to as molecular gastronomy.

18. Molecular Gastronomy Ferran Adrìa (1962 – “The Salvador Dali of the kitchen” • Spanish chef trained in French nouvelle cuisine • Committed to “reinventing cuisine” as we know it • Credited with advancing the culinary science movement • His food engages all senses, using fresh ingredients • Small tasting plates of as many as 35 courses • Using equipment and ingredients more common in food manufacturing

19. Ferran Adrìa – (1962-

20. Influences on Modern Food Service Operations • New foods • Hybridization • Genetic engineering • New concerns • Health issues • Public safety • New consumers • The global community

21. The Kitchen Brigade • Back-of-the-House • A system of staffing a kitchen so that each worker is assigned a set of specific tasks • Escoffier is credited with developing this hierarchical system • Modern • Classic

22. The Modern Kitchen Brigade • Executive chef • Sous-chef • Area chefs • Line cook • Pastry chef • Apprentice • Short-order cook

23. The Classic Kitchen Brigade Chef de cuisine Sous-chef/aboyeur Chefs de partie Saucier Poissonier Grillardin Friturier Rôtisseur Potager Légumier Entremetier Garde-Manger Tournant Pâtissier Commis

24. The Dining Room • Front-of-the-House AmericanFrench • Dining room manager Maître d'hôtel • Wine steward Sommelier • Headwaiter Chef de salle • Captains Chefs d’étage • Front waiters Chefs de rang • Back waiters Commis de rang

25. The Professional ChefWhat does it take? • Knowledge • Lifelong learning • Skill • Develops with Experience • Taste • Judgment • Dedication • Pride