1. Professionalism in the Culinary World

2. Culinary Trends
Food Service revenues are estimated to be $558 Billion in 2008

3. Culinary Employment
In million people are employed by food service establishments ( 9%)
Oklahoma food service employs 144,300 people ( 9.2 %)
Foodservice Industry projects an increase of 2 million jobs by 2017

4. Foodservice Facts
133 million people eat in a foodservice establishment per day
A typical adult eats away from the home 5.8 times per week
More than 70% of eating and drinking establishments are single unit operations

5. More Foodservice Facts
Restaurants account for 48 % of the food dollar spent in the US
$1.5 Billion - The restaurant sales on a typical day in 2008

6. Being a Chef Knowledge- what you know
Skill - how well you perform a certain task
Dedication - work when people are celebrating
Pride - personal appearance and behavior

7. Formal Education Over 800 culinary programs in the US
Associate degrees, bachelor degrees, and masters degrees
Bachelor Degrees in Food Science and Nutrition

8. Culinary School Culinary School is the beginning
Solid foundation in basic and advanced skills
Learning the language of the trade
Basic food science
Knowledge of sanitation, nutrition, and business

9. American Culinary Federation
ACF is a society of chefs in the industry
Provides a large network of chefs
Aids in communication between chefs
Establishes a standardized system of advancement
Allows opportunity to compete against other chefs

10. ACF Apprenticeship
Apprenticeship combines on the job training with technical classroom instruction
Requires 3000 hours of work under a qualified chef mentor
Upon completion you are awarded your Certified Culinarian distinction
At Platt College you are eligible for your CC upon completion of the culinary program

11. ACF Certification
Certification is a means of quantifying the achievements of a chef
Advantages of certification
Enables potential employers to verify skills and knowledge
Demonstrates a commitment to advancing your career
Provides promotion oppurtunity

12. Candidates for Certification
Have a high level of work and educational experience
Pass both a written and practical exam
Complete coursework in food safety, nutrition and supervision management

13. Examples Certification examples Certified Culinarian ( CC)
Entry Level
Certified Chef de Cuisine ( CCC)
Chef with final food decision making responsibilities
Certified Executive Chef ( CEC)
Department head responsible for all culinary operations

14. Certified Master Chef (CMC)
CMC candidates must:
Exemplify the highest degree of professional culinary knowledge and skill
Grueling 10 day test of hour days
As of 2000, only 170 chefs have taken the test
Only 53 have passed ( 30% pass rate)

15. History of the Chef Apicus wrote the first cookbook in 400 B.C.
De re Coquinara : written for professionals
Traveled throughout the roman empire and spent all his families money on food
Once he was broke he killed himself because he did not want to eat ordinary food

16. History continued
M. Boulanger a french tavern keeper served served a dish of sheep’s feet in white sauce to his guests
He was sued for guild monopoly infringement
He won and the modern restaurant was born

17. Careme “the chef of kings and the king of chefs”
Antoine Careme ( ) regarded as one of the greatest chefs in history
He is credited with refining the art of French cookery
Published a book detailing the style of cooking that was usually available only to royalty

18. Escoffier: Father of Haute Cuisine
Auguste Escoffier took Careme’s Grand Cuisine and gave it structure and simplicity
He developed the brigade system and a classification for sauce making
He wrote Le Guide Culinaire: the standard for professional chefs

19. Classic Brigade System
Escoffier’s system of streamlining kitchen work
Each station has specific outlined responsibilities
In small operation many of the duties are reorganized

20. Classic Brigade System
Chef ( Chef de Cuisine, or Executive Chef)
Responsible for all kitchen operations
Sous Chef
Second in command
Station Chefs
Saucier, poissonier, grillardin, tourant, garde manger, patissier

21. Being Successful
Being successful in the restaurant business can mean different things to different people
Restaurants are tough but extremely rewarding work
Always be asking yourself what can I learn from this experience

22. What Chef’s Have to Say
Tips to Culinary Students by some of the industry’s most well known chefs
Anthony Bourdain
“Be fully commited - lead, follow, or get out of the way
“Always be on time”
“Never call in sick and never make excuses or blame others”
“Be prepared to witness injustice”
“Read!!
“Have a sense of humor”

23. What Chefs Have to Say Daniel Boulud (Le Cirque, Café Boulud)
“Know the classics”
“Accept Criticism”
“Keep a journal of your recipes”
“Learn the World of Food”

24. What Chef’s Have to Say Charlie Trotter
“The School experience is just a foundation”
“Maintain a sense of humility”
“Don’t worry about title”
“Always Learn”
You get what you give”

25. What your Fellow Students have to Say
“Be Here Early”
“Pay Attention”
“Take it Seriously”
“Be a Team Player”

26. Getting the Most of your Culinary Education
Listen- the chefs at Platt have over 100 years of experience
Study - you have made the financial and time investment. Make it worth it!
Mess up - This is your chance to mess up and do it over
Take notes - Culinary school is a whirlwind. If you write it down later you can go over the info again

27. Recommended Reading List
Kitchen Confidential; Anthony Bourdain
The Soul of a Chef; Michael Ruhlman
Lessons in Excellence; Charlie Trotter
Culinary Artistry; Andrew Dorenburg
On Food and Cooking; Harold Mcgee