B RIEF H ISTORY & I NTRODUCTION Culinary Arts. F RENCH R EVOLUTION Guilds Aristocracy Monopolies Public access to skills of chefs who had only been available.

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Presentation transcript:

B RIEF H ISTORY & I NTRODUCTION Culinary Arts

F RENCH R EVOLUTION Guilds Aristocracy Monopolies Public access to skills of chefs who had only been available to the wealthy Middle Class

E ARLY 19 TH C ENTURY Grand Cuisine/Haute Cuisine Rich, elaborate Aristocracy/upper class Strict culinary principles

L ATE 19 TH C ENTURY Escoffier and classic cuisine More simple Quality instead of elaboration Restaurants opened in the US Delmonicos in New York London’s Savory Hotel (Cesar Ritz)

20 TH C ENTURY Nouvell Cuisine More simply prepared foods Lighter & more natural “New Cooking” (innovative) Reject right & elaborate dishes Healthy Last 30 years The hotter the better Fresh food simply prepared

20 TH C ENTURY ( CONTINUED ) Immigration Act 1965 (Asian cuisine/Mexican cuisine) Alice Waters New American cuisines (Chez Panisse ~ fusion)

21 ST C ENTURY (T ODAY ) Current Trends Emeril Food Network Cupcake Wars Iron Chef Chopped Hell’s Kitchen

K ITCHEN B RIGADE (F OODSERVICE ) Chef de cuisine – Executive Chef Sous Chef – expediter (announcer) Saucier – sauces & sautee Poissonier – fish station Rotisseur – grill/fry/roast Garde Manger – cold food prep Patissier - pastry

D INING R OOM B RIGADE Dining Room Manager Maitre d’hotel (trains personnel, in charge) Wine Steward (sommelier) Captain (take order/tableside prep) Front Waiters (chef de rang) serve & attend Back Waiters (commis de rand) bussers & drinks

T YPES OF S ERVICE American 1 Server Plated French Associated with fine dining 2 servers per table (back & front) Table side cooking Russian Served by waiter on platter Guest of honor begins the service

S ERVICE S TANDARDS ARE FOR C OMFORT Host guides & makes the guests feel comfortable (allow the host(s) to lead) Ladies first, elderly first Napkins in chair Nametags on your right shoulder Introduce honored person first Utensils are from the outside in (VERY IMPORTANT) Graciousness……. Is service

S ERVICE S TANDARDS ( CONTINUED ) Do unto others…. Gracious Kind Clean & attention to detail Anticipation of other’s needs Efficient in delivery Sensitive to the power of serving others Cover/Cloth Napkin Folds Proper Utensils

P ROFESSIONALISM Certifications Look the part Act the Part

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