1. Classic vs. Modern April 12, 2016

2.  Introduction to Careers in the Food and Hospitality Industry-History of Restaurants  Career Exploration worksheet

3.  3.0 Career Planning and Management Integrate multiple sources of career information from diverse formats to make informed career decisions, solve problems, and manage personal career plans. (Direct alignment with SLS 11-12.2)

4.  Discuss the development of the modern food service industry  Name 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 chef

5.  Restaurant is derived from the French word restaurer (to restore)  Restoratives, flavors lost when foods are cooked, were made by guild members.  Each guild monopolized certain food items (i.e. rotisseurs-main cuts of meats/patissiers- poultry, pies, tarts)  The French claimed the first modern restaurant was opened in 1765 by Monsieur Boulanger

6.  His restaurant served a variety of foods prepared on the spot compared to his counterparts who only served their specialty  The French Revolution abolished guilds, monopolies, and aristocracies but many guilds opened restaurants that appealed to the growing middle class

7.  More restaurants opened and catered to a wider clientele  Restaurateurs  A person who owns and operates an establishment serving food. Blends the techniques and styles of grande cuisine and cuisine bourgeoisie (middle class cuisine)  Antonin Careme and Grande Cuisine   Meals consisting of dozens of courses of elaboraely and intricately prepared, presented, garnished, and sauced foods.  Based on rational identification, development and adoption of strict culinary principles verses the traditional cooking that was emphasized in each region

8.  Restaurants started to open in the U.S. and throughout Europe  Charles Ranhofer  1 st internationally renowned chef from Delmonico in New York City  Cesar Ritz and Auguste Escoffier  Refined grande cuisine to cuisine classique (emphasized the refined preparation and presentation of super ingredients)

9.  Fernand Point  Person who started the trend towards a lighter, more naturally flavored and more simply prepared food  Nouvelle Cuisine  French for “new cooking”.  Movement away from classic cuisine principles and shorter cooking times

10.  New American Cuisine  Started in California but spread across the U.S.  Use of fresh, locally grown, seasonal produce and high- quality ingredients simply prepared.  Preserves and emphasizes natural flavors  Fusion Cuisine (aka transnational cuisine)  Blending or using ingredients and/or preparation methods from various ethnic, regional, or national cuisines in the same dish

11.  Brigade : A system of staffing a kitchen so that each worker is assigned a set of specific tasks  Tasks are related by cooking method, equipment, or the types of foods being produced

13.  Chef de cuisine (chef): Top person who’s responsible for all kitchen operations  Sous chef (under the chef; aka second chef)  Chefs de partie (station chefs) Works under the sous  Saucier: Saute station  Poissonier: Fish station  Grillardin: Grill station  Friturier: Fry station  Rotisseur: Roast station  Potager: Soup station  Legumier: Vegetable station  Garde-manger: Pantry Chef or cold food prep chef

14.  Tournant: Works where needed  Patissier: Pastry Chef  Boulanger: Bread baker  Confiseur: Candy maker  Decorateur: Decorates cakes  Glacier: Chilled and frozen desserts  Demi-chefs: Assistance  Commis: Apprentices

15. 1. Executive Chef 2. Sous-chef or executive sous-chef 3. Area Chefs 4. Line cooks 5. Pastry Chefs 6. Assistants and Apprentices  New Positions  Short order cooks  Institutional cooks Highest Levels of Achievement  Master Chef (maitre cuisinier)  Master Pastry Chef (maitre patissier)  Master Baker (maitre boulanger)

17.  Knowledgeable: About food purchasing, prep, scientific and business principles, training others  Skills  Taste  Judgement  Dedicated  Prideful