Principles of Hospitality and Tourism Culinary History Principles of Hospitality and Tourism

Culinary History Understanding the past helps you to understand the present By studying culinary history, chefs learn about the social customs, ingenuity, values, and religious beliefs of the time past culinary practices © Goodheart-Willcox Co., Inc.

Culinary History Greeks & Romans Enjoyed eating socially Hosted banquets Greeks – private clubs “lesche” Romans main meal – “cenna”

Ancient Rome Ancient Rome (625 BC–476 AD) followed ancient Greece as the dominant power © Goodheart-Willcox Co., Inc.

Ancient Rome ___________ wrote the first complete Western cookbook, De Re Coquinaria, during this time _______book describes challenging culinary dishes with complex flavor profiles Marcus Apicius Marcus Apicius © Goodheart-Willcox Co., Inc.

Ancient Rome The social elite enjoyed a refined cuisine, while the largest part of the population existed on simple ingredients prepared simply The wealth of ancient Rome allowed chefs to develop their art with a wide variety of imported and rare products at their disposal © Goodheart-Willcox Co., Inc.

Middle Ages 800 AD-1300 AD Renaissance 1500 AD–1600 AD Serfs worked fields/Landowners had banquets Ate with fingers, knives and “trenchers” Aristocracy craved spices Coffee Houses opened – major cities

Cooking of the Middle Ages With the fall of Rome to invading armies in 476 AD, Europe entered the Middle Ages The Middle Ages lasted for at least 1,000 years © Goodheart-Willcox Co., Inc.

The Religious Influence During this time, the Catholic Church influenced European life and dining habits Catholic monasteries preserved records of ancient cooking practices © Goodheart-Willcox Co., Inc.

The Influence of Arab Culture With Arab culture came new ingredients, recipes, techniques, and culinary traditions including almonds eggplant citrus fruits distillation addition of sugar and ground nuts to savory dishes © Goodheart-Willcox Co., Inc.

Meals for Royalty Royalty often ate well and employed many cooks to create lavish banquets Use of costly spices and complex edible visual creations were the norm © Goodheart-Willcox Co., Inc.

Cooking of the Renaissance During the Renaissance, the exchange of culinary traditions between France, Spain, and Italy increased greatly Popularity of French cuisine around the world spread © Goodheart-Willcox Co., Inc.

Cooking Ingredients Crisscross Continents When explorers discovered the New World, new foods were discovered © Goodheart-Willcox Co., Inc.

Cooking Ingredients Crisscross Continents Tomatoes, potatoes, peppers, corn, chocolate, beans, and vanilla traveled from the New World to Europe Wheat, citrus fruit, sugar, cattle, and pigs made the voyage from Europe to the New World © Goodheart-Willcox Co., Inc.

Cooking of the 1700s and 1800s Prior to the beginning of the French Revolution, chefs worked in the homes of the wealthy As many of these wealthy elite either lost their lives or fled France, chefs lost their jobs © Goodheart-Willcox Co., Inc.

French Revolution 1789-1799 Guilds were formed First Restaurant 1765 ___________ End of Revolution – Chefs out of work Paris - 500 restaurants in 30 years Boulanger

Georges – Auguste Escoffier 1847- 1935 Refined Grand Cuisine to Classical Cuisine Categorized 5 Mother Sauces Invented kitchen brigade system Established dress code for chefs

Cooking of the 1900s Auguste Escoffier’s contributions to cooking included redefining the organization of the professional kitchen emphasis on professionalism simplifying the grande cuisine of Carême his book Le Guide Culinaire, which systemized classic cuisine © Goodheart-Willcox Co., Inc.

Cooking of the 1900s In the years following Escoffier, France continued to be at the forefront of haute (OHT) cuisine Ferdinand Point (1897–1955) and his restaurant La Pyramide in southern France popularized regional cooking © Goodheart-Willcox Co., Inc.

Industrial Revolution Families moved to cities for work People needed to live close to factories Chemical fertilizers and pesticides invented Wealthy ate aged meat, cheese and sauces “Poor Man’s Food” veggies and whole grains

Culinary Experimentation In the 1960s, some of the chefs who trained at La Pyramide introduced nouvelle cuisine Many of these chefs were influenced by Asian food traditions In the late 1960s and early 1970s, Americans began watching cooking demonstrations on TV © Goodheart-Willcox Co., Inc.

Culinary Experimentation Ethnic cuisines, such as Thai, Mexican, Cajun, and Italian, were introduced to the American palate in the 1980s and 1990s Some chefs mixed the different cuisines to create various fusion cuisines Other chefs created variations of traditional regional American cuisines © Goodheart-Willcox Co., Inc.

Famous Chefs and Entrepreneurs __________– invented pasteurization ______________– father of “canning” ______________(Italian) married Henry II (France) ◦ Introduced silverware to the French ◦ Brought Haute Cuisine to France ◦ Brought spinach, artichoke, and ice cream recipes Louis Pasteur Nicholas Appert Catherine De Medici

Marie-Antione Careme – 1784-1883 Born into poor family Learned basics in small restaurant Perfected sauce recipes for “Grand Cuisine”

Julia Child (1912-2004) Revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs. © Goodheart-Willcox Co., Inc.

Other Historical Notes 1634 - Cole’s Inn, Boston opened 1800’s - California Gold Rush and building of the railroads 1921 - first fast food chain_____________opened 1940’s and 1950’s - other fast food opened White Castle © Goodheart-Willcox Co., Inc.

The Kitchen Brigade

The Kitchen Brigade System A system of organization Created by Georges-Auguste Escoffier- French chef Early 1900s The system delegates responsibilities to different individuals that specialize in certain tasks. The Kitchen Brigade System

https://www.youtub e.com/watch?v=A6 T7d2yB-2I History of Escoffier

Pre-test Match the title with the position description. Executive Chef Sous Chef Saucier Poissoner Rotisseur Grillardin Garde Manger Patissier Tournant Friturier Relief Cook Fish Broiled and Deep Fried Pastries and Desserts Cold Foods Second in Command Sauces, Stews, Stocks Chef in charge Roasted and Braised Meats Pre-test Match the title with the position description.

The Brigade © Goodheart-Willcox Co., Inc.

 Chef (Chef de Cuisine) Chef

Chef Chef in charge Aka: Executive Chef Aka: Chef de cuisine (shef deh kwih-ZEEN) “Chief of the kitchen” who supervises all kitchen positions Responsible for quality of food and safety of guests and staff Chef

 Chef (Chef de Cuisine)  Sous Chef Sous Chef

Sous Chef Second in command of production and staff supervision Aka: sous-chef de cuisine (Su-shef) Assumes authority and responsibility in chef’s absence Sous Chef

 Chef (Chef de Cuisine)  Sous Chef  Chefs de Partie Chefs de Partie

Chefs de Partie Aka: Station/Line Chefs Responsible for managing any station in the kitchen where they specialize in preparing particular dishes (shef deh pahr-TEE) Chefs de Partie

Chef de Garde Chef (Chef de Cuisine) Chef de Garde Sous Chef  Chefs de Partie Chef de Garde

Chef de Garde Aka: Night Chef (shef deh GAHRD) Night chef in 24-hour kitchen In charge after the chef leaves for the evening Chef de Garde

Communard Chef (Chef de Cuisine) Chef de Garde Sous Chef Communard  Chefs de Partie Communard

Communard Aka: Staff Cook (com-muh-NAHR) Prepares staff’s meals at large operations Communard

Saucier Chef (Chef de Cuisine) Chef de Garde Sous Chef Communard  Chefs de Partie  Saucier Saucier

Saucier Aka: Saute Chef Prepares sauces as well as warm hors d’oeuvres and sautéed and panfried items (saucy-yay) or (saw-see YAY) Sautéing is a method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat. Saucier

Garde Manger Chef (Chef de Cuisine) Chef de Garde Sous Chef Communard  Chefs de Partie  Saucier  Garde Manger Garde Manger

Garde Manger Aka: Pantry Chef Cold Food Station Responsible for preparing cold hors d’oeuvres, salads, dressings, fruit plates sandwiches, marinades, brines, desserts, etc. (gahrd mohn-ZHAY) Garde Manger

Rotisseur Chef Rotisseur (Chef de Cuisine) Chef de Garde Sous Chef  Communard  Chefs de Partie  Saucier  Garde Manger  Rotisseur Rotisseur

Rotisseur Aka: Roast Chef Roasts meats and poultry and prepares accompanying pan sauces and gravy Roasting is a cooking method that uses dry heat. (Row-tis-see-yer) Rotisseur

Entremetier Chef Rotisseur (Chef de Cuisine) Chef de Garde Sous Chef  Communard  Chefs de Partie  Saucier  Garde Manger  Rotisseur  Entremetier Entremetier

Entremetier Aka: Vegetable Chef Prepares hot appetizers, vegetables, starches, pasta, and egg dishes. (ehn-treh-meh-tee YAY) Head of potager and legumier Entremetier

Tournant Chef Rotisseur (Chef de Cuisine) Chef de Garde Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier Tournant

Tournant Aka: Swing Chef Works in the kitchen where needed (toor-NAHN) Fills in for other staff members on their days off Also called the “roundsman” Tournant

Patissier Chef Rotisseur Patissier (Chef de Cuisine) Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier Patissier Patissier

Patissier Aka: Pastry Chef Head of the baking and pastry department Prepares dessert items as well as other baked items on the menu. (pa-tis-yay) Patissier

Poissonier Chef Rotisseur Patissier Poissonier (Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier Poissonier

Poissonier Aka: Fish Chef Prepares fish and seafood items. (pwah-sawn-YAY Poissonier

Boucher Chef Rotisseur Patissier Poissonier (Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher Boucher

Aka: Butcher Butchers meats, poultry, and sometimes fish for other kitchen stations (boo-shay) Boucher

Grillardin Chef Rotisseur Patisseir Grillardin Poissonier (Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier Patisseir  Poissonier  Boucher  Grillardin Grillardin

Grillardin Aka: Grill Cook This person prepares grilled and broiled menu selections. (gree-yar-don) Grillardin

Friturier Chef Rotisseur Patissier Friturier Grillardin Poissonier (Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Friturier Friturier

Friturier Aka: Fry Cook This person prepares deep-fried items. (free-to-ree-yay) Friturier

Potager Chef Rotisseur Patissier Potager Friturier Grillardin (Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Potager  Friturier Potager

Potager Aka: Soup Chef (poh-tahj-AY) Makes all stocks, soups, and mother sauces Potager

Legumier Chef Rotisseur Patissier Potager Friturier Grillardin (Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Potager  Friturier  Legumier Legumier

Legumier Aka: Prep Cook (lay-goo-mee-YAY) Prepares and cooks vegetables When tasks are combined with those of the potager, called preparation station Legumier

Pastry Cook Chef Rotisseur Patissier Potager Pastry Cook Friturier (Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier Patissier  Poissonier  Boucher  Grillardin  Potager  Pastry Cook  Friturier  Legumier Pastry Cook

Pastry Cook Aka: Am Pastry Prepares sweets and pastries Works in the bakeshop during the daytime Pastry Cook

Baker Chef Rotisseur Patissier Potager Pastry Cook Friturier Baker (Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Potager  Pastry Cook  Friturier  Legumier  Baker Baker

Baker Baker Makes breads and may also make breakfast pastries Typically works during the night and early morning hours Baker

Decorator Chef Rotisseur Patissier Potager Pastry Cook Friturier Baker (Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Potager  Pastry Cook  Friturier  Legumier  Baker Decorator  Decorator

Decorator Aka: Cake Decorator Specialist who decorates cakes and pastries Also makes chocolate carvings or sugar sculptures Show pieces Decorator

Chef Rotisseur Patissier Potager Pastry Cook Friturier Baker (Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Potager  Pastry Cook  1st Commis  Commis  Friturier  Legumier  Baker  2nd Commis  Commis  Commis  Decorator  Commis

Commis Aka: Junior Cook (koh MEE) An assistant Also works in a particular station but reports directly to the chef de partie Takes care of the tools in that station Commis

WHY is this important? Chef not responsible for the entire meal. Greater efficiency More consistent results WHY is this important?

Organization of Modern Kitchen The way the kitchen is organized depends on many factors: The menu Type of Establishment Hotel, Institutional Kitchens, Catering, Quick service restaurants, carry-out, etc. Size of operation Physical Facilities and Equipment Available Organization of Modern Kitchen

The Classical Brigade System would be replaced by grouping two jobs or more together. One person working the grill, fryer, and broiler. If the task is simplistic, may only require a chef, two cooks, and two assistants. In Reality

View a Brigade in Action https://www.youtube.com/watch?v=dwTT _NnGzf8 http://youtu.be/lmYb8JQm6Mg http://youtu.be/TrlFaLUfg3g https://www.youtube.com/watch?v=rBJVk4q7RUE View a Brigade in Action

RULES: Ms. Jourdan will describe a position of someone in the brigade and the first person to write on the board the correct answer wins a point! Brigade Game!

Dining Room Organization The Kitchen Brigade Dining Room Organization

Dining Room Organization Maitre D’hotel Chef De Salle (Supervisor) Chef D’etage (Captain) Head Waiter Chef De Rang Front Waiter Demi-Chef De Rang Back Waiter Dining Room Organization

Maitre D’hotel Dining Room Manager At the Top of the chain of command Meets with owners to discuss business issues Works with chef and sommelier to select what will go on the menu Maitre D’hotel

Head Waiter Responsible to oversee the service staff Chef De Salle

Chef D’etage Captain Has the most contact with the diners Takes guests orders, tableside prep, answers guests questions Chef D’etage

Chef De Rang Front Waiter Sees to the service needs of the guests: Refills drinks Removes plates between courses Brings bread, chips and salsa, etc. Chef De Rang

Back Waiter / Busperson Clears away dishes Clean up Demi- Chef De Rang

Put everything else away Grab a piece of paper! Put everything else away

POP QUIZ! Match the title with the position description. Executive Chef Sous Chef Saucier Poissoner Rotisseur Grillardin Garde Manger Patissier Tournant Maitre D’hotel Cooks where needed Fish Grilled items Pastries and Desserts Dining Room Manager Cold Foods Second in Command Sauces, Stews, Stocks Chef in charge Roasted and Braised Meats POP QUIZ! Match the title with the position description.