History Standard: 1C. Identify key historical persons & summarize their contributions to the evolution & development of modern day foodservice to include.

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Presentation transcript:

History Standard: 1C. Identify key historical persons & summarize their contributions to the evolution & development of modern day foodservice to include but not limited to Careme, Escoffier, & De Medici. 1D. Trace the history & growth of the foodservice & hospitality industry & list historical chefs & entrepreneurs relating their major accomplishments to the food industry.

The Real Beginning: Ancient Greece & Rome Ancient Greeks rarely dined out, although they enjoyed the social aspect of dining & often got together for banquets. Romans’ meals were primarily served in the home. Romans’ desires for exotic foods & spices increased trade, stretching the Roman Empire farther east & north.

The Middle Ages Landowners, who lived in relative comfort, held large banquets almost every night. Travel was extremely dangerous. After the Moors invaded Spain in 800 AD, trade with the Far East and India came to a stop – including the shipment of spices and fine goods

The Renaissance through the French Revolution During the Renaissance, world travel & international trade greatly improved the European way of life. The food preparation system we now call haute cuisine, an elaborate & refined system of food preparation, had its roots during this period. Guilds, or associations of people with similar interests or professions, were organized. Cooking guilds established many of the professional standards & tradition that exist today. In 1765, a man named Boulanger began serving hot soups called restaurers (meaning restoratives) for their health-restoring properties. He called his café a restorante, the origin of our modern world restaurant.

Colonial North America As people immigrated to the New World, cities along the East Coast grew. As early as 1634, an inn in Boston called Cole’s offered food & lodging to travelers. Very few early-colonial Americans ever traveled or dined out. Those people who did travel, stayed at inns, often sleeping together in the same large room & even sharing a single bed. If travelers arrived after dinner had been served, they would have to go without.

The Industrial Revolution People moved to the city to find work in the growing number of factories to earn a better living. People needed to live close enough to the factory to walk to work, go home for lunch, and leave again for dinner. As cities became business hubs, dining and lodging establishments opened up to serve the needs of workers & employers. With the invention of the railroad in 1825, inns, taverns, & foodservice facilities located near railway stations began to grow.

The Gilded Age In the late 19th century, when high society dined out, they did so in style so that they could be seen in elegant surroundings. As a result of the California gold rush (1848-1855), people who hit the jackpot wanted to enjoy the fine dining that they knew existed in New York with their newfound wealth. For the thousands of less fortunate individuals, meeting the demand to feed them was nearly impossible. Clever restaurateurs developed the cafeteria, an assembly-line process of serving food quickly and cheaply without the need for servers.

The 20th Century By the turn of the century, more people were working & therefore eating out more, especially for lunch. During World War II in the 1940s, the lodging industry prospered as people traveled for war-related reasons. After World War II, in the 1940s and 1950s, the quick-service restaurant segment of the industry grew quickly. In the 1960s, commercial air travel became popular, and builders focused on land near airports as the next new place to situate hotels, motels, and foodservice facilities.

The 20th Century (continued) Rapid growth of national chains from the 1970s to today has changed the face of the restaurant and foodservice industry. “Eating out” became almost as commonplace as eating at home – not just for special occasions, but simply for convenience. In the last few decades, lifestyles have moved steadily toward busier households that no longer have a dedicated daily food preparer. Large restaurant chains lead the way for full-service, casual dining chain restaurants, matching the growth in the quick-service sector.

Chefs in History Catherine de Medici 1519 - 1589 Boulanger (dates unknown) Marie-Antoine Careme 1784 – 1833 Georges August Escoffier 1846 – 1935

Catherine de Medici Accomplishments: History: Helped begin France’s haute cuisine (hote kwee-ZEEN): an elaborate & refined system of food preparation Became basis for contemporary Western fine dining & had significant effect on everyday eating habits History: Originally from Italy- higher levels of eating Married King Henry II of France Contribution to foodservice: 1533: introduced the fork to the French which led to haute cuisine

Boulanger 1765: began selling hot soups in his café Soups called “restaurers”: believed to “restore” the body Café was called “Restorante” Origin of the modern word “Restaurant” Gave birth to people dining out due to more and more restaurants opening from people following his example after the French Revolution was over!

Marie-Antoine Careme Accomplishment: History: Defined the art of Grand Cuisine: elaborate meals with many courses intricately prepared History: Born just before French Revolution, abandoned as a child Worked as a kitchen boy, then became an apprentice to a pastry chef Developed reputation for excellence, opened his own shop & worked for some of the most famous people of his time Contribution to foodservice: Belief: cuisine was a branch of architecture Greatest claim to fame: training famous chefs who became his followers & continued his traditions in many fine hotels & restaurants.

Examples of Careme’s Creations

Georges August Escoffier Accomplishment: Refined Careme’s grand cuisine into the more contemporary Classical Cuisine: a simplified cuisine using fewer ingredients and flavors History: 1898 opened London’s Savoy Hotel- simplified the flavors, dishes & garnishes of Careme Belief: fewer ingredients maintained balance & perfection in a meal Identified 5 grand sauces Contribution to foodservice: Established rules of conduct & dress code for his chefs Developed the Kitchen Brigade system: assigned certain responsibilities to kitchen staff Known as the “King of the Kitchen”

Chefs of the 20th Century Fernand Point Julia Child Paul Bocuse Alice Waters Ferdinand Metz

Fernand Point 1897 - 1955 Known as the father of modern French cuisine, or nouvelle cuisine Created lighter sauces & used regional ingredients Mentored many other well known chefs, including Paul Bocuse

Julia Child 1912 - 2004 Made French cuisine & techniques popular with the American public Starred in many TV series & wrote bestselling cookbooks including Mastering the Art of French Cooking Had an engaging personality which was part of her success along with her practical recipes ..\..\..\Spring 2012\Julia_Child_and_Lobster!_[www.keepvid.com].mp4

Paul Bocuse 1926 - Taught by Fernand Point Created lighter, healthier dishes that still reflect classical French flavors & traditions One of the first chefs to be widely known because of his dedication to educating young chefs His most famous restaurant: Lyon, France called L’Auberge du Pont de Collognes

Alice Waters 1944 - 1971: opened her award-winning restaurant Chez Panisse located in Berkeley, California Her goal: provide dishes that used only seasonal, local products at the height of freshness & quality Menu changes every day Success has placed her at the forefront of sustainable agriculture in foodservice & has influenced several chefs

Ferdinand Metz 1941 - Certified Master Chef – served as president of the Culinary Institute of America Leader of the U.S. Culinary Olympic team – winning back-to-back gold medals in the Hot Foods category Has helped to foster professionalism & innovation & strengthen the system for chef apprentices & certification

Contributions from Entrepreneurs 1837: Delmonico brothers, Manhattan – began first restaurant chain (group of restaurants owned by the same business or organization 1876: Fred Harvey, Topeka, Kansas – opens Harvey House Restaurant – served the needs of people riding the new transcontinental railroad – became one of the earliest nationwide chain restaurants

Contributions from Entrepreneurs 1872: Walter Scott, Providence, Rhode Island – sold dinners from horse-drawn wagon to workers outside factories, was precursor to the diner 1921: Roy Allen & Frank Wright – started selling rights to allow people to sell their root beer (A&W) – this created the 1st franchise company in history

Contributions from Entrepreneurs 1921: Walter Anderson & E.W. Ingram, Wichita, Kansas – open 1st White Castle – 1st chain of quick-service hamburger restaurants 1935: Howard Johnson – began franchising restaurants – used a standard design & menu to help traveling customers feel comfortable in familiar surroundings

Contributions from Entrepreneurs 1954: Ray Kroc – partners up with McDonald brothers to franchise their small hamburger restaurants – eventually Kroc bought them out By 1963, over 500 McDonald’s open keys to success: marketing techniques & emphasis on building consistent, family-centric operations

Contributions from Entrepreneurs 1958: Frank Carney – creates the Pizza Hut franchise – one of the 1st quick-service franchises to focus on a menu other than hamburgers 1968: Bill Darden – opens 1st Red Lobster – focusing on affordable prices and full service Known today as Darden Restaurants, includes: Olive Garden, Longhorn, and Bahama Breeze chains – largest casual dining chain in the U.S. Recently added The Capital Grille: high-end steakhouse

Contributions from Entrepreneurs 1971: Zev Siegel, Jerry Baldwin, Gordon Bowker – open Starbucks in Seattle, Washington Largest coffeehouse company in the world More than 16,000 stores in 49 countries

Contributions from Entrepreneurs 1977: Ruth Fertel opens a 2nd Ruth’s Chris Steak House Starts one of the first national fine-dining chains Fertel insists on consistent product & very high quality Each restaurant offers same menu, but each have unique building design