The Culinary Professional Professionalism, History and Trends Education , Training & Career

PROFESSIONALISM WHO ARE YOU? SELF IMAGE PERCEPTION REPUTATION RESPECT PRIDE SELF ESTEEM “How you are seen by others and yourself”

PROFESSIONALISM IS NOT THIS! Wasteful Reckless Disrespect for others Profanity Disregard for Self “Bickering” Abusive Language Harassment “Taunting” Ethnic/Racial Slurs Abuse (physical & mental)

PROFESSIONALISM IS THIS! Honesty Courtesy Respect Discipline Ethnical & Non Racial Integrity Ethical Reliability Teamwork Excellence Punctual Proud Commitment Working Safely Safe Food Excellent Customer Service

Dress for Success!

WHAT IS A PROFESSIONAL CULINARIAN Makes a living from practice of a Profession - COOKING First must learn the foundations of their craft Handling ingredients & equipment Learn benchmark techniques and apply to recipes Must apply FOUNDATION SKILLS to advance in the profession and to further career as a PROFESSIONAL

BECOMING A CHEF LIFE LONG ACTIVITY REQUIRES ACTIVE INVOLVMENT IN CONTINUING EDUCATION/TRAINING THE DIFFERENCE IN HAVING A JOB OR HAVING A CAREER

FORMAL EDUCATON AND TRAINING Today Employers want applicants with CULINARY DEGREES Associate(2 yr.) or Bachelor(4 yr.) Culinary Schools Le Cordon Bleu The Art Institute Culinary Institute of America Johnson & Wales University Gwinnett Tech School of Culinary Arts

FORMAL EDUCATION and TRAINING APPRENTICESHIPS AMERICAN CULINARY FEDERATION (ACF) ON THE JOB TRAINING WITH TECHNICAL CLASSROOM INSTRUCTION 4000 TO 6000 HOURS OF WORK UNDER SUPERVISION OF QUALIFIED CHEF 576 HOURS OF CLASSES

FORMAL EDUCATION and TRAINING ACF CERTIFICATION AMERICAN CULINARY FEDERATION Have a high level of work and educational experiences Pass written and practical cooking or baking examinations Complete coursework in food safety, nutrition, and supervision management

FORMAL EDUCATION and TRAINING ACF CERTIFICATION LEVELS Experience and Continuing On Job Training CULINARIAN –entry level PERSONAL CHEF – 4 years experience SOUS CHEF – supervises 2 or more and CHEF de CUISINE – supervises 3 or more SECONDARY CULINARY EDUCATOR EXECUTIVE CHEF –Head of kitchen MASTER CHEF – THE ULTIMATE CHEF

KITCHEN BRIGADE SYSTEM by Auguste Escoffier Streamlined and simplified work in hotel kitchens, created the Kitchen Brigade System still used today Each position has a station (responsibility) Not all positions used today

KITCHEN BRIGADE SYSTEM POSITIONS CHEF (chef de cuisine or Executive Chef) Head of the Kitchen and Kitchen Operations Supervises all Stations Develops Menus Responsible for Food Cost

KITCHEN BRIGADE SYSTEM POSITIONS SOUS CHEF Second in command of the kitchen Reports to the Executive Chef Supervises/Assists the Station Chefs Assumes responsibility in absence of Executive Chef

KITCHEN BRIGADE SYSTEM POSITIONS STATION CHEFS (chefs de partie) Saucier (Sauces) Poissonier (Fish and Seafood) Rotisseur (Roast Meats) Entremetier (vegetable chef) Potager (Soup chef) Tournant (swing cook – any position) Expediter (takes orders from dining room)

KITCHEN BRIGADE SYSTEM POSITIONS Boucher (the Butcher Chef) Meats, Poultry, Fish Garde Manger (Cold Foods Chef) Salads, Cold Appetizers, Pates Patissier (Pastry Chef) Baked items, pastries, and desserts

Career Opportunities Public, Private, Institutional Full Service Restaurants Feature full menus Meals are served by trained waitstaff Bistros or Cafés Fine Dining or White-tablecloth restaurants Family style dining

Career Opportunities Public, Private, Institutional Executive Dining Rooms Operated for a company and its management employees Cafeteria style restaurants for hourly employees Institutional Food Service Colleges, Universities, Schools, hospitals, prisons and jails Cycle menus, self service Country Clubs and Resorts Offers wide variety of foodservice operations to its members/guests

Career Opportunities Public, Private, Institutional Personal chefs – daily home service Caterers for Event food services Weddings, retirement parties, birthday parties, receptions Banquet Halls Supermarkets, food manufacturers, and food processors Have research and development programs Test kitchens

Historical CULINARY TRENDS Apicius -1st cookbook 4th century BC Boulanger – 1st Restaurant, Paris 1765 French Revolution 1789-1799 – chefs fled France and were hired by nobility to run restaurants around the world. Spread the French style of cooking Marie Antoine Careme (1784-1833) Grande Cuisine – Grand Presentations of food of the Nobility Organized Sauces and the five Mother(Grand) Sauces Escoffier – turn of the 20th century Classical or Haute Cuisine The Kitchen Brigade System (kitchen stations)

Historical CULINARY TRENDS Grande Cuisine (19th century) Careme – trained many famous chefs who followed his traditions in hotels and restaurants Vast Presentations and Parades of Food Haute Cuisine or Classical Cuisine Escoffier “Chef of Kings, King of Chefs” “Kitchen Brigade” More refined, structured approach to dining Nouvelle (new) Cuisine (mid 20th century) Paul Bocuse Use of new, seasonal and regional ingredients Give more than customer expects Smaller portions, more artful presentations

Contemporary CULINARY TRENDS Celebrity Chefs More Marketing, TV, Cookbooks, improved cooking equipment greater consumer awareness Convenience Foods Fast NOW Nutrition Trends Vegetarian diets Low calorie or fat reduced diets Lower sodium, sugar, cholesterol diets Global Cooking New flavors, ingredients and cooking techniques Blending international cooking styles (fusion cuisine) Regional & Ethnic foods

Resources and Standards American Culinary Federation, “Culinary Fundamentals” Professionalism Unit 1 National Restaurant Association Educational Foundation, “Becoming a Foodservice Professional Year 1”, 2nd Edition Meets Georgia State Curriculum guidelines for Culinary Arts I