Introduction to the Food Industry

Modern Food Services France was controlled by guilds, who were employed by the monarchy and French nobility Caterers, pastry makers, roasters, and pork butchers held licenses to prepare specific items An innkeeper served food to guests Guests had little or no choice of what was available for that meal Only about 50 Restaurants French Revolution in 1793 Guild-a group of people with a common interest in this case chefs.

French Revolution Guilds were abolished by the government Chef’s opened their own restaurants First known was a soup vendor in late 1700s. Broth was made from the feet of sheep and pigs Now there was about 500 restaurants Changed the organization of kitchens With the French Revolution causing the end of the monarchy, the government abolished the guilds and many chefs were suddenly out of work so they opened their own restaurants to support themselves Now restaurants and inns could serve dinners reflecting the talent and creativity of their own chefs as they had to compete with other restaurants. Interest in dining and curiosity about new foods are greater than ever. More new restaurants open every year. In the eighteenth century the stove was invented which gave cooks a more practical and controllable heat source than an open fire. The rotisserie: under the control of meat chef The oven: under the control of the pastry chef The stove: fun by the cook A chef was once considered a domestic servant but is now respected as an art and skilled craftsperson. Therefore this creates demand for skilled people every year.

French Revolution Commercial kitchens became divided into 3 departments: The rotisserie The oven The stove

Leaders in Chef Profession Marie-Antoine Careme Was the first real celebrity chef remembered as “chef of kings and the king of chefs” He brought cooking out of the Middle Ages and into the modern period Became famous as the creator of elaborate, elegant display pieces and pastries. Emphasized procedure and order. Used seasonings to highlight flavours of main ingredients Marie-Antwon Carama Chef’s do more experimenting than cooks, rather than doing it the way it has always been Ex: roasting the meat instead of boiling it first 1784-1833

Georges-Auguste Escoffier His two main contributions were Simplified the classical cuisine and classical menu The reorganization of the kitchen Georges-Aguestee Escoofier 1. Arranged recipes in a simple system based on a main ingredient and cooking method. 2. Streamlined the workplace to better cook his simple dishes and menus Examples of how he did this will be discussed later 1847-1935

Modern Technology Development of New Equipment Easily controlled heat, motorized food cutters, mixers, and other processing equipment Sophisticated cooling, freezing, and heating equipment has made it possible to prepare some foods further in advance Because of modern technology today’s kitchens look much different from those in Georges’s day even though our basic cooking principles are the same. New Equipment: These have all helped simplify food production. In the Middle Ages cooking consisted mostly of roasting meats on spits in front of the fire and suspending pots from hooks over the fire. Food Products Meat, fish, vegetables, and fruits. Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition. Irradiation: caused much controversy when it was introduced because it exposes foods to radioactivity to rid them of organisms that cause spoilage and disease However, scientists say no traces of radioactivity remain in the foods and the procedure has become more widely used. Currently, onions, potatoes, wheat, flour, whole wheat flour, and whole or ground spices and dehydrated seasonings are approved for irradiation and sale in Canada. ***SYMBOL ON NEXT PAGE  

Modern Technology Development and Availability of New Food Products Modern refrigeration and rapid transportation caused changes in eating habits as all kinds of fresh fruits became available year round Refrigeration, freezing, canning, freeze-drying, vacuum packing, and irradiation has increased availability of most foods and made affordable Now possible to do some or most of the preparation and processing before shipping therefore convenience foods have come into being.

Sanitary and Nutritional Awareness One hundred years there was little understanding of the causes of food poisoning and food spoilage Little knowledge of nutritional principles were available until recently The sciences of microbiology and nutrition have had a great impact on food service. Food handling practices have improved over the years for ex: hand washing, hair nets, washing foods, etc. Nutrition is an important part of a cook’s training now. Customers are also more knowledgeable and therefore more likely to demand healthy, well-balanced meals. Fad diets (most popular) come and go EX) McDonald’s revamping their building to make it more cossy and changing their menu so it’s more healthy.

Today’s Cooking Changes in cooking occur because of technological development and our traditions Throughout history you find either simple, basic and fresh ingredients or the creativity of the chef is highlighted with fancy and more complicated presentations. All great chefs have training in the basics