Chapter 1 Objectives Name and describe four major developments that have significantly changed the food service industry in the 20th century. Identify 7 major stations in a classical kitchen. Explain how the size and type of an operation influence the organization of the modern kitchen. Identify and describe 3 skill levels of food production personnel. Identify 8 behavioral characteristics that food service workers should develop and maintain to achieve the highest standards of professionalism.

Boulanger (1765) The first restaurant was opened in Paris in 1765 by Monsieur Boulanger, a tavern keeper. He served a dish of sheep’s feet in a white sauce as a restorative or restorante. He was brought to court for infringing on a separate guild’s monopoly on the sale of cooked foods, but won the case and was allowed to continue. After this, other restaurants opened in rapid succession. Opened an eating place that served soups that were believed to be health restorers. Thought to be highly nutritious and could cure many ailments. Called his enterprise a restorante (restorer) Later became the word restaurant. Powerful guilds opposed this infringement of Boulanger on their rights as cooks and developers of new dishes. Boulanger not a guild member. Boulanger was adept at public relations and got leading individuals on his side. He won his right to operate as a restaurateur, and this decision lessened the powers of the guilds. Many other coffeehouses followed Boulanger’s example, becoming restaurants. Within a 30 year period, Paris had over 500 of these, and the beginnings of the modern foodservice industry.

Golden Age of Cuisine –France Golden Age of Cuisine –France. A new era that perfected dining standards and helped make dining out a central social activity. Begins with Marie Antoine Careme. Celebrated French chef. Chef for the French statesman Talleyrand, Czar Alexander I of Russia, and the banking giant, Baron Rothschild. Developed many of the basic concepts for the progression of courses in a dinner and the sequence of the proper wines to accompany them. Known for perfecting the consomme. Developed many fine French sauces and dishes. Also originated ice carvings, tallow pieces, and highly decorated foods that were used as displays. Greatest contribution- he trained a large number of famous chefs who became his disciples and followed him, holding prominent cooking positions in clubs, hotels, and restaurants. Marie-Antoine Carême (June 8, 1784 - January 12, 1833) Marie Antoine Carême was the founder and architect of French haute cuisine. His story is one out of a Dickens novel. He was one of at least 25 children born to an impoverished family who put him out on the street at the age of about 10 to make his own way in the world. Lucky for the world he knocked on the door of a restaurant for a job. He might have knocked on the door of a shoemaker!! By the age of 21 he was chef de cuisine to Talleyrand. He also served as head chef to the future George IV of England, Emperor Alexander I of Russia, and Baron James de Rothschild. He wrote several voluminous works on cookery, which included hundreds of recipes, menus, history of French cookery, instructions for organizing kitchens, and of course, instructions for monumental architectural constructions of food for pieces montees.. He died at the age of 48 and is remembered as the “chef of kings and the king of chefs.”

The Founders of Classical and Modern Cuisine Marie-Antoine Carême (1784–1833)—The founder of classical cuisine Auguste Escoffier (1847–1935)—The “father” of 20th-century cookery; responsible for simplifying classical cuisine and the classical menu and reorganizing the kitchen Transparency 1-1

Georges Auguste Escoffier (October 28, 1846 - February 12, 1935) Escoffier was called "the emperor of chefs" and “emperor of the world’s kitchens” by Emperor William II of Germany. He modernized and codified the elaborate haute cuisine created by Marie-Antoine Carême, and developed the ‘brigade de cuisine,’ system of kitchen organization. Escoffier was chef at the Carlton Hotel in London, the Grande National Hotel in Lucerne, Switzerland, the Grand Hotel in Monte Carlo, the Savoy in London and the Ritz hotels in Paris and New York City. His books include 'Guide culinaire' and 'Ma Cuisine.‘ zhôrzh ôgüst´ skôfy´) (KEY) , 1846–1935, French authority on cooking. Regarded by some as the greatest chef in history, he went to work at the age of 13 in his uncle’s kitchen in Nice. Six years later he became chef at the Reine Blanche in Paris, which was to become the Moulin Rouge. He was later chef at the Grand Hotel in Monte Carlo and finally at the Ritz Hotel in London, where he created some of his most famous dishes, among them peach Melba, named after the Australian singer Nellie Melba. In 1920, the “king of cooks,” as Escoffier was known, was awarded the French Legion of Honor. His best known book is Guide Culinaire (1902). Georges Auguste Escoffier was a renowned chef and the author of Le Guide Culinaire, a major work documenting classic cuisines that is still widely used. Perfected the classical organization of workers in the kitchen and precisely defined the Peach Melba and Melba Toast. He teamed up with famous hotelier, Cesar Ritz, to operate many of Europe’s finest hotels. Another important contribution of Escoffier was simplifying the menu. He felt too many foods were served at each course, reduced to one food item with an accompaniment. Developed the progression of courses in a formal meat to light sourp, fish, poultry, entrée, salad, cheese, and dessert.

Modern Developments in the Foodservice Industry Modern cooking equipment Modern refrigeration Rapid transportation Preservation techniques Creation of convenience foods Development of the sciences of microbiology and nutrition Transparency 1-2

Scientific Advances Advances in science improved the ability to produce, preserve and manufacture food. Feeding people away from home much easier now. Nicolas Appert discovered canning and earned a 2,000 franc reward from Napolean because it helped him feed his army. Louis Pasteur- pasteurization process-killed bacteria

The Classical Kitchen Chef/Executive chef Sous chef Station chefs Sauce chef Fish cook Vegetable cook Roast cook Pantry chef Pastry chef Relief cook Cooks and assistants Transparency 1-3

The Modern Kitchen Chef Second cook Broiler cook Pantry cook Assistants Transparency 1-4

Qualities of a Professional Positive attitude toward the job Staying power Ability to work with people Eagerness to learn Full range of skills Experience Dedication to quality Good understanding of the basics Transparency 1-5