Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ Cookery is become an art, a noble science; cooks are gentleman. – Robert Burton, British Author ( ) PROFESSIONALISM C H A P T E R O N E

2 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

3 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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.

4 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

5 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The First Restaurant 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.

6 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The French Revolution 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.

7 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Haute Cuisine Early 19 th Century Antonin Carême ( ) “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

8 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Marie-Antonin Carême

9 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cuisine Classique Late 19 th Century Auguste Escoffier ( ) “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

10 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Auguste Escoffier ( )

11 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Charles Ranhofer ( ) The first internationally renowned chef of an American restaurant, Delmonico’s in New York City Published: The Epicurean, which contains 3500 recipes

12 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 20 th Century – Lighter Foods, Simplification of Techniques Fernand Point ( ) 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

13 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

14 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Alice Waters ( Launched New American cuisine Opened Chez Panisse in Berkeley, California in Her goal is to serve fresh, seasonal and locally grown produce in simple preparations that preserved and emphasized the foods’ natural flavors.

15 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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.

16 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

17 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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.

18 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

19 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Ferran Adrìa – (1962-

20 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Influences on Modern Food Service Operations New foods –Hybridization –Genetic engineering New concerns –Health issues –Public safety New consumers –The global community

21 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

22 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Modern Kitchen Brigade Executive chef Sous-chef Area chefs Line cook Pastry chef Apprentice Short-order cook

23 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Classic Kitchen Brigade Chef de cuisine Sous-chef/aboyeur Chefs de partie Saucier Poissonier GrillardinFriturier RôtisseurPotager LégumierEntremetier Garde-MangerTournant PâtissierCommis

24 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Dining Room Front-of-the-House AmericanFrench –Dining room managerMaître d'hôtel –Wine steward Sommelier –HeadwaiterChef de salle –CaptainsChefs d’étage –Front waitersChefs de rang –Back waitersCommis de rang

25 PROFESSIONALISM Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Professional Chef What does it take? Knowledge –Lifelong learning Skill –Develops with Experience Taste Judgment Dedication Pride