1. Introduction to the Food Industry

2. Modern Food Services
France was controlled by guilds, who were employed by the monarchy and French nobility
Caterers, pastry makers, roasters, and pork butchers held licenses to prepare specific items
An innkeeper served food to guests
Guests had little or no choice of what was available for that meal
Only about 50 Restaurants
French Revolution in 1793
Guild-a group of people with a common interest in this case chefs.

3. French Revolution Guilds were abolished by the government
Chef’s opened their own restaurants
First known was a soup vendor in late 1700s. Broth was made from the feet of sheep and pigs
Now there was about 500 restaurants
Changed the organization of kitchens
With the French Revolution causing the end of the monarchy, the government abolished the guilds and many chefs were suddenly out of work so they opened their own restaurants to support themselves
Now restaurants and inns could serve dinners reflecting the talent and creativity of their own chefs as they had to compete with other restaurants.
Interest in dining and curiosity about new foods are greater than ever. More new restaurants open every year.
In the eighteenth century the stove was invented which gave cooks a more practical and controllable heat source than an open fire.
The rotisserie: under the control of meat chef
The oven: under the control of the pastry chef
The stove: fun by the cook
A chef was once considered a domestic servant but is now respected as an art and skilled craftsperson. Therefore this creates demand for skilled people every year.

4. French Revolution
Commercial kitchens became divided into 3 departments:
The rotisserie
The oven
The stove

5. Leaders in Chef Profession
Marie-Antoine Careme
Was the first real celebrity chef remembered as “chef of kings and the king of chefs”
He brought cooking out of the Middle Ages and into the modern period
Became famous as the creator of elaborate, elegant display pieces and pastries.
Emphasized procedure and order.
Used seasonings to highlight flavours of main ingredients
Marie-Antwon Carama
Chef’s do more experimenting than cooks, rather than doing it the way it has always been
Ex: roasting the meat instead of boiling it first

6. Georges-Auguste Escoffier
His two main contributions were
Simplified the classical cuisine and classical menu
The reorganization of the kitchen
Georges-Aguestee Escoofier
1. Arranged recipes in a simple system based on a main ingredient and cooking method.
2. Streamlined the workplace to better cook his simple dishes and menus
Examples of how he did this will be discussed later

7. Modern Technology Development of New Equipment
Easily controlled heat, motorized food cutters, mixers, and other processing equipment
Sophisticated cooling, freezing, and heating equipment has made it possible to prepare some foods further in advance
Because of modern technology today’s kitchens look much different from those in Georges’s day even though our basic cooking principles are the same.
New Equipment:
These have all helped simplify food production.
In the Middle Ages cooking consisted mostly of roasting meats on spits in front of the fire and suspending pots from hooks over the fire.
Food Products
Meat, fish, vegetables, and fruits. Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition.
Irradiation: caused much controversy when it was introduced because it exposes foods to radioactivity to rid them of organisms that cause spoilage and disease
However, scientists say no traces of radioactivity remain in the foods and the procedure has become more widely used.
Currently, onions, potatoes, wheat, flour, whole wheat flour, and whole or ground spices and dehydrated seasonings are approved for irradiation and sale in Canada.
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8. Modern Technology Development and Availability of New Food Products
Modern refrigeration and rapid transportation caused changes in eating habits as all kinds of fresh fruits became available year round
Refrigeration, freezing, canning, freeze-drying, vacuum packing, and irradiation has increased availability of most foods and made affordable
Now possible to do some or most of the preparation and processing before shipping therefore convenience foods have come into being.

9. Sanitary and Nutritional Awareness
One hundred years there was little understanding of the causes of food poisoning and food spoilage
Little knowledge of nutritional principles were available until recently
The sciences of microbiology and nutrition have had a great impact on food service.
Food handling practices have improved over the years for ex: hand washing, hair nets, washing foods, etc.
Nutrition is an important part of a cook’s training now. Customers are also more knowledgeable and therefore more likely to demand healthy, well-balanced meals.
Fad diets (most popular) come and go EX) McDonald’s revamping their building to make it more cossy and changing their menu so it’s more healthy.

10. Today’s Cooking
Changes in cooking occur because of technological development and our traditions
Throughout history you find either simple, basic and fresh ingredients or the creativity of the chef is highlighted with fancy and more complicated presentations.
All great chefs have training in the basics