1. The Culinary Professional
Professionalism,
History and Trends
Education , Training
& Career

2. PROFESSIONALISM WHO ARE YOU? SELF IMAGE PERCEPTION REPUTATION RESPECT
PRIDE
SELF ESTEEM
“How you are seen by others and yourself”

3. PROFESSIONALISM IS NOT THIS! Wasteful Reckless
Disrespect for others Profanity
Disregard for Self “Bickering”
Abusive Language Harassment
“Taunting” Ethnic/Racial Slurs
Abuse (physical & mental)

4. PROFESSIONALISM IS THIS! Honesty Courtesy Respect
Discipline Ethnical & Non Racial
Integrity Ethical Reliability
Teamwork Excellence
Punctual Proud Commitment
Working Safely Safe Food
Excellent Customer Service

5. Dress for Success!

6. WHAT IS A PROFESSIONAL CULINARIAN
Makes a living from practice of a Profession - COOKING
First must learn the foundations of their craft
Handling ingredients & equipment
Learn benchmark techniques and apply to recipes
Must apply FOUNDATION SKILLS to advance in the profession and to further career as a PROFESSIONAL

7. BECOMING A CHEF LIFE LONG ACTIVITY
REQUIRES ACTIVE INVOLVMENT IN CONTINUING EDUCATION/TRAINING
THE DIFFERENCE IN HAVING A JOB OR HAVING A CAREER

8. FORMAL EDUCATON AND TRAINING
Today Employers want applicants with
CULINARY DEGREES
Associate(2 yr.) or Bachelor(4 yr.)
Culinary Schools
Le Cordon Bleu
The Art Institute
Culinary Institute of America
Johnson & Wales University
Gwinnett Tech School of Culinary Arts

9. FORMAL EDUCATION and TRAINING APPRENTICESHIPS
AMERICAN CULINARY FEDERATION (ACF)
ON THE JOB TRAINING WITH TECHNICAL CLASSROOM INSTRUCTION
4000 TO 6000 HOURS OF WORK UNDER SUPERVISION OF QUALIFIED CHEF
576 HOURS OF CLASSES

10. FORMAL EDUCATION and TRAINING ACF CERTIFICATION
AMERICAN CULINARY FEDERATION
Have a high level of work and educational experiences
Pass written and practical cooking or baking examinations
Complete coursework in food safety, nutrition, and supervision management

11. FORMAL EDUCATION and TRAINING ACF CERTIFICATION LEVELS
Experience and Continuing On Job Training
CULINARIAN –entry level
PERSONAL CHEF – 4 years experience
SOUS CHEF – supervises 2 or more and
CHEF de CUISINE – supervises 3 or more
SECONDARY CULINARY EDUCATOR
EXECUTIVE CHEF –Head of kitchen
MASTER CHEF – THE ULTIMATE CHEF

12. KITCHEN BRIGADE SYSTEM by Auguste Escoffier
Streamlined and simplified work in hotel kitchens, created the Kitchen Brigade System still used today
Each position has a station (responsibility)
Not all positions used today

13. KITCHEN BRIGADE SYSTEM POSITIONS
CHEF (chef de cuisine or Executive Chef)
Head of the Kitchen and Kitchen Operations
Supervises all Stations
Develops Menus
Responsible for Food Cost

14. KITCHEN BRIGADE SYSTEM POSITIONS
SOUS CHEF
Second in command of the kitchen
Reports to the Executive Chef
Supervises/Assists the Station Chefs
Assumes responsibility in absence of Executive Chef

15. KITCHEN BRIGADE SYSTEM POSITIONS
STATION CHEFS (chefs de partie)
Saucier (Sauces)
Poissonier (Fish and Seafood)
Rotisseur (Roast Meats)
Entremetier (vegetable chef)
Potager (Soup chef)
Tournant (swing cook – any position)
Expediter (takes orders from dining room)

16. KITCHEN BRIGADE SYSTEM POSITIONS
Boucher (the Butcher Chef)
Meats, Poultry, Fish
Garde Manger (Cold Foods Chef)
Salads, Cold Appetizers, Pates
Patissier (Pastry Chef)
Baked items, pastries, and desserts

17. Career Opportunities Public, Private, Institutional
Full Service Restaurants
Feature full menus
Meals are served by trained waitstaff
Bistros or Cafés
Fine Dining or White-tablecloth restaurants
Family style dining

18. Career Opportunities Public, Private, Institutional
Executive Dining Rooms
Operated for a company and its management employees
Cafeteria style restaurants for hourly employees
Institutional Food Service
Colleges, Universities, Schools, hospitals, prisons and jails
Cycle menus, self service
Country Clubs and Resorts
Offers wide variety of foodservice operations to its members/guests

19. Career Opportunities Public, Private, Institutional
Personal chefs – daily home service
Caterers for Event food services
Weddings, retirement parties, birthday parties, receptions
Banquet Halls
Supermarkets, food manufacturers, and food processors
Have research and development programs
Test kitchens

20. Historical CULINARY TRENDS
Apicius -1st cookbook 4th century BC
Boulanger – 1st Restaurant, Paris 1765
French Revolution –
chefs fled France and were hired by nobility to run restaurants around the world. Spread the French style of cooking
Marie Antoine Careme ( )
Grande Cuisine – Grand Presentations of food of the Nobility
Organized Sauces and the five Mother(Grand) Sauces
Escoffier – turn of the 20th century
Classical or Haute Cuisine
The Kitchen Brigade System (kitchen stations)

21. Historical CULINARY TRENDS
Grande Cuisine (19th century)
Careme – trained many famous chefs who followed
his traditions in hotels and restaurants
Vast Presentations and Parades of Food
Haute Cuisine or Classical Cuisine
Escoffier “Chef of Kings, King of Chefs”
“Kitchen Brigade”
More refined, structured approach to dining
Nouvelle (new) Cuisine (mid 20th century)
Paul Bocuse
Use of new, seasonal and regional ingredients
Give more than customer expects
Smaller portions, more artful presentations

22. Contemporary CULINARY TRENDS
Celebrity Chefs
More Marketing, TV, Cookbooks, improved cooking equipment
greater consumer awareness
Convenience Foods
Fast NOW
Nutrition Trends
Vegetarian diets
Low calorie or fat reduced diets
Lower sodium, sugar, cholesterol diets
Global Cooking
New flavors, ingredients and cooking techniques
Blending international cooking styles (fusion cuisine)
Regional & Ethnic foods

23. Resources and Standards
American Culinary Federation, “Culinary Fundamentals” Professionalism Unit 1
National Restaurant Association Educational Foundation, “Becoming a Foodservice Professional Year 1”, 2nd Edition
Meets Georgia State Curriculum guidelines for Culinary Arts I