1. History
Standard:
1C. Identify key historical persons & summarize their contributions to the evolution & development of modern day foodservice to include but not limited to Careme, Escoffier, & De Medici.
1D. Trace the history & growth of the foodservice & hospitality industry & list historical chefs & entrepreneurs relating their major accomplishments to the food industry.

2. The Real Beginning: Ancient Greece & Rome
Ancient Greeks rarely dined out, although they enjoyed the social aspect of dining & often got together for banquets.
Romans’ meals were primarily served in the home.
Romans’ desires for exotic foods & spices increased trade, stretching the Roman Empire farther east & north.

3. The Middle Ages
Landowners, who lived in relative comfort, held large banquets almost every night.
Travel was extremely dangerous. After the Moors invaded Spain in 800 AD, trade with the Far East and India came to a stop – including the shipment of spices and fine goods

4. The Renaissance through the French Revolution
During the Renaissance, world travel & international trade greatly improved the European way of life. The food preparation system we now call haute cuisine, an elaborate & refined system of food preparation, had its roots during this period.
Guilds, or associations of people with similar interests or professions, were organized.
Cooking guilds established many of the professional standards & tradition that exist today.
In 1765, a man named Boulanger began serving hot soups called restaurers (meaning restoratives) for their health-restoring properties. He called his café a restorante, the origin of our modern world restaurant.

5. Colonial North America
As people immigrated to the New World, cities along the East Coast grew.
As early as 1634, an inn in Boston called Cole’s offered food & lodging to travelers.
Very few early-colonial Americans ever traveled or dined out. Those people who did travel, stayed at inns, often sleeping together in the same large room & even sharing a single bed. If travelers arrived after dinner had been served, they would have to go without.

6. The Industrial Revolution
People moved to the city to find work in the growing number of factories to earn a better living.
People needed to live close enough to the factory to walk to work, go home for lunch, and leave again for dinner.
As cities became business hubs, dining and lodging establishments opened up to serve the needs of workers & employers.
With the invention of the railroad in 1825, inns, taverns, & foodservice facilities located near railway stations began to grow.

7. The Gilded Age
In the late 19th century, when high society dined out, they did so in style so that they could be seen in elegant surroundings.
As a result of the California gold rush ( ), people who hit the jackpot wanted to enjoy the fine dining that they knew existed in New York with their newfound wealth.
For the thousands of less fortunate individuals, meeting the demand to feed them was nearly impossible. Clever restaurateurs developed the cafeteria, an assembly-line process of serving food quickly and cheaply without the need for servers.

8. The 20th Century
By the turn of the century, more people were working & therefore eating out more, especially for lunch.
During World War II in the 1940s, the lodging industry prospered as people traveled for war-related reasons.
After World War II, in the 1940s and 1950s, the quick-service restaurant segment of the industry grew quickly.
In the 1960s, commercial air travel became popular, and builders focused on land near airports as the next new place to situate hotels, motels, and foodservice facilities.

9. The 20th Century (continued)
Rapid growth of national chains from the 1970s to today has changed the face of the restaurant and foodservice industry. “Eating out” became almost as commonplace as eating at home – not just for special occasions, but simply for convenience.
In the last few decades, lifestyles have moved steadily toward busier households that no longer have a dedicated daily food preparer. Large restaurant chains lead the way for full-service, casual dining chain restaurants, matching the growth in the quick-service sector.

10. Chefs in History Catherine de Medici 1519 - 1589
Boulanger (dates unknown)
Marie-Antoine Careme 1784 – 1833
Georges August Escoffier 1846 – 1935

11. Catherine de Medici Accomplishments: History:
Helped begin France’s haute cuisine (hote kwee-ZEEN): an elaborate & refined system of food preparation
Became basis for contemporary Western fine dining & had significant effect on everyday eating habits
History:
Originally from Italy- higher levels of eating
Married King Henry II of France
Contribution to foodservice:
1533: introduced the fork to the French which led to haute cuisine

12. Boulanger 1765: began selling hot soups in his café
Soups called “restaurers”: believed to “restore” the body
Café was called “Restorante”
Origin of the modern word “Restaurant”
Gave birth to people dining out due to more and more restaurants opening from people following his example after the French Revolution was over!

13. Marie-Antoine Careme Accomplishment: History:
Defined the art of Grand Cuisine: elaborate meals with many courses intricately prepared
History:
Born just before French Revolution, abandoned as a child
Worked as a kitchen boy, then became an apprentice to a pastry chef
Developed reputation for excellence, opened his own shop & worked for some of the most famous people of his time
Contribution to foodservice:
Belief: cuisine was a branch of architecture
Greatest claim to fame: training famous chefs who became his followers & continued his traditions in many fine hotels & restaurants.

14. Examples of Careme’s Creations

15. Georges August Escoffier
Accomplishment:
Refined Careme’s grand cuisine into the more contemporary Classical Cuisine: a simplified cuisine using fewer ingredients and flavors
History:
1898 opened London’s Savoy Hotel- simplified the flavors, dishes & garnishes of Careme
Belief: fewer ingredients maintained balance & perfection in a meal
Identified 5 grand sauces
Contribution to foodservice:
Established rules of conduct & dress code for his chefs
Developed the Kitchen Brigade system: assigned certain responsibilities to kitchen staff
Known as the “King of the Kitchen”

16. Chefs of the 20th Century Fernand Point Julia Child Paul Bocuse
Alice Waters
Ferdinand Metz

17. Fernand Point
Known as the father of modern French cuisine, or nouvelle cuisine
Created lighter sauces & used regional ingredients
Mentored many other well known chefs, including Paul Bocuse

18. Julia Child
Made French cuisine & techniques popular with the American public
Starred in many TV series & wrote bestselling cookbooks including Mastering the Art of French Cooking
Had an engaging personality which was part of her success along with her practical recipes
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19. Paul Bocuse 1926 - Taught by Fernand Point
Created lighter, healthier dishes that still reflect classical French flavors & traditions
One of the first chefs to be widely known because of his dedication to educating young chefs
His most famous restaurant:
Lyon, France called L’Auberge du Pont de Collognes

20. Alice Waters
1971: opened her award-winning restaurant Chez Panisse located in Berkeley, California
Her goal: provide dishes that used only seasonal, local products at the height of freshness & quality
Menu changes every day
Success has placed her at the forefront of sustainable agriculture in foodservice & has influenced several chefs

21. Ferdinand Metz
Certified Master Chef – served as president of the Culinary Institute of America
Leader of the U.S. Culinary Olympic team – winning back-to-back gold medals in the Hot Foods category
Has helped to foster professionalism & innovation & strengthen the system for chef apprentices & certification

22. Contributions from Entrepreneurs
1837: Delmonico brothers, Manhattan – began first restaurant chain (group of restaurants owned by the same business or organization
1876: Fred Harvey, Topeka, Kansas – opens Harvey House Restaurant – served the needs of people riding the new transcontinental railroad – became one of the earliest nationwide chain restaurants

23. Contributions from Entrepreneurs
1872: Walter Scott, Providence, Rhode Island – sold dinners from horse-drawn wagon to workers outside factories, was precursor to the diner
1921: Roy Allen & Frank Wright – started selling rights to allow people to sell their root beer (A&W) – this created the 1st franchise company in history

24. Contributions from Entrepreneurs
1921: Walter Anderson & E.W. Ingram, Wichita, Kansas – open 1st White Castle – 1st chain of quick-service hamburger restaurants
1935: Howard Johnson – began franchising restaurants – used a standard design & menu to help traveling customers feel comfortable in familiar surroundings

25. Contributions from Entrepreneurs
1954: Ray Kroc – partners up with McDonald brothers to franchise their small hamburger restaurants – eventually Kroc bought them out
By 1963, over 500 McDonald’s open
keys to success: marketing techniques & emphasis on building consistent, family-centric operations

26. Contributions from Entrepreneurs
1958: Frank Carney – creates the Pizza Hut franchise – one of the 1st quick-service franchises to focus on a menu other than hamburgers
1968: Bill Darden – opens 1st Red Lobster – focusing on affordable prices and full service
Known today as Darden Restaurants, includes: Olive Garden, Longhorn, and Bahama Breeze chains – largest casual dining chain in the U.S.
Recently added The Capital Grille: high-end steakhouse

27. Contributions from Entrepreneurs
1971: Zev Siegel, Jerry Baldwin, Gordon Bowker – open Starbucks in Seattle, Washington
Largest coffeehouse company in the world
More than 16,000 stores in 49 countries

28. Contributions from Entrepreneurs
1977: Ruth Fertel opens a 2nd Ruth’s Chris Steak House
Starts one of the first national fine-dining chains
Fertel insists on consistent product & very high quality
Each restaurant offers same menu, but each have unique building design