2. After studying this unit
You will be able to:
Discuss the development of the modern food service industry
Name the 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

3. Culinary Timeline Past to the Present
In the 1500s, culinary guilds were developed to dictate and monopolize the preparation of certain food items.
Each guild governed the production of a set of specific types of food.

4. Culinary Guilds The Guild Rôtisseurs Pâtissiers Tamisiers Vinaigriers
Traiteurs
Porte-chapes
The Product
Main cuts of meat
Poultry, pies, tarts
Breads
Sauces and stews
Ragouts
Caterers

5. The First Restaurant
Monsieur Boulanger opened the first free-standing restaurant in Paris.
Boulanger’s contribution to the food service industry was to serve a variety of foods prepared on premises to customers whose primary interest was dining.

6. The French Revolution 1789-1799
The social structure in France changed.
The aristocracy, guilds and their monopolies were abolished.
A nascent restaurant industry emerged.
Chefs could cater to the growing middle class.

7. Haute Cuisine Early 19th Century
Antonin Carême ( )
“The Cook of Kings and the King of Cooks”
His stated goal - to achieve “lightness, grace, order and perspicuity” in the preparation and presentation of food.
As a saucier he standardized the use of roux and devised a system to classify sauces
As a garde-manger he popularized cold cuisine
As a culinary professional he designed kitchen tools, equipment and uniforms
As an author he wrote and illustrated important texts on culinary arts

8. Marie-Antonin Carême

9. Cuisine Classique Late 19th Century
Auguste Escoffier ( )
“Emperor of the World’s Kitchens”
Defined French cuisine and dining during La Belle Époque
Simplified food preparation and dining
Classified the five families of sauces
He wrote:
Le Livre des menus – a guide to planning meals
Ma cuisine – a survey of cuisine bourgeoisie (middle class cuisine)
Le Guide Culinaire – still in use today, a collection of classic cuisine recipes and garnishes

10. Auguste Escoffier ( )

11. Charles Ranhofer ( )
The first internationally renowned chef of an American restaurant, Delmonico’s in New York City
Published: The Epicurean, which contains 3500 recipes

12. 20th Century – Lighter Foods, Simplification of Techniques
Fernand Point ( )
Refined and modernized classic cuisine and laid the groundwork for nouvelle cuisine
Inspired and trained influential chefs: Paul Bocuse, Jean and Pierre Troisgros and Alain Chapel, among others
Gaston Lenôtre (1920-)
Father of modern French pastry
Began a culinary school, L’École Lenôtre
Developed innovations in Bavarians, charlottes and mousses
Mastered techniques of freezing baked products

13. American Culinary Revolution 1960’s - present
Broad changes are influencing cuisine today.
Consumers and chefs seek authentic ethnic cuisines inspired by the arrival of diverse immigrant groups, particularly those from Asian and Latin American countries

14. Alice Waters (1944 - Launched New American cuisine
Opened Chez Panisse in Berkeley, California in 1971.
Her goal is to serve fresh, seasonal and locally grown produce in simple preparations that preserved and emphasized the foods’ natural flavors.

15. Fusion Cuisine
American cuisine has always been influenced by cuisines from other countries. This is most evident in fusion cuisine, which began in the mid-1980s.
In fusion cuisine, ingredients or preparation methods associated with one ethnic or regional cuisine are combined with those of another.

16. Farm-To-Table-Movement
Although chefs look to incorporate global flavors and ingredients, they also seek locally-grown foods.
Promotes agriculture
Focus is on foods served in season
Protects heirloom varieties

17. Influences on Modern Food Service Operations
New technologies
Stoves replace fireplace cooking
Food storage, canning and freezing
Transportation, train then air shipping
The study of chemistry and physics of food preparation resulted in a contemporary culinary movement often referred to as molecular gastronomy.

18. Molecular Gastronomy Ferran Adrìa (1962 –
“The Salvador Dali of the kitchen”
Spanish chef trained in French nouvelle cuisine
Committed to “reinventing cuisine” as we know it
Credited with advancing the culinary science movement
His food engages all senses, using fresh ingredients
Small tasting plates of as many as 35 courses
Using equipment and ingredients more common in food manufacturing

19. Ferran Adrìa – (1962-

20. Influences on Modern Food Service Operations
New foods
Hybridization
Genetic engineering
New concerns
Health issues
Public safety
New consumers
The global community

21. The Kitchen Brigade Back-of-the-House
A system of staffing a kitchen so that each worker is assigned a set of specific tasks
Escoffier is credited with developing this hierarchical system
Modern
Classic

22. The Modern Kitchen Brigade
Executive chef
Sous-chef
Area chefs
Line cook
Pastry chef
Apprentice
Short-order cook

23. The Classic Kitchen Brigade
Chef de cuisine
Sous-chef/aboyeur
Chefs de partie
Saucier Poissonier
Grillardin Friturier
Rôtisseur Potager
Légumier Entremetier
Garde-Manger Tournant
Pâtissier Commis

24. The Dining Room Front-of-the-House American French
Dining room manager Maître d'hôtel
Wine steward Sommelier
Headwaiter Chef de salle
Captains Chefs d’étage
Front waiters Chefs de rang
Back waiters Commis de rang

25. The Professional Chef What does it take?
Knowledge
Lifelong learning
Skill
Develops with Experience
Taste
Judgment
Dedication
Pride