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

Culinary Timeline Past 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.

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

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.

The French Revolution 1789-1799 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.

Haute Cuisine Early 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

Marie-Antonin Carême

Cuisine Classique Late 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

Auguste Escoffier (1846-1935)

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

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

American Culinary Revolution 1960’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

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.

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.

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

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.

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

Ferran Adrìa – (1962-

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

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

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

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

The Dining Room Front-of-the-House American French 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

The Professional Chef What does it take? Knowledge Lifelong learning Skill Develops with Experience Taste Judgment Dedication Pride