2. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 1 THE FOOD-SERVICE INDUSTRY

3. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. T HE F OOD -S ERVICE I NDUSTRY It is an exciting time to be starting a career in food service! –Interest in food and cuisine is soaring. –The industry has many openings for talented creative people. –New restaurants opening, new interest in dining, and a vast availability of foods are making for a challenging and rewarding future.

4. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. T HE F OOD -S ERVICE I NDUSTRY The chef of today is respected as an artist and craftsperson. Thousands of skilled food-service people are needed every year. The truth behind all the celebrity chefs and the glamorous side of the industry is that it takes many years of hard work and being able to handle pressure to be successful. High levels of job satisfaction, financial gain, and immediate feedback on your work are part of the fascination with the industry.

5. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A H ISTORY OF M ODERN F OOD S ERVICE Boulanger’s Restaurant –The first known modern restaurant was opened in 1765 by a Parisian tavern keeper, Monsieur Boulanger. –Boulanger sold soups, which he called restaurants or restoratives; derived from the French word restaurer (to restore or fortify). –The guilds charged that Boulanger had violated their rules. –Boulanger challenged the rules of the guilds and won, unwittingly changing the course of modern food service. T HE O RIGINS OF C LASSICAL AND M ODERN C UISINE

6. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A H ISTORY OF M ODERN F OOD S ERVICE The French Revolution –Before the French Revolution (1789): Great chefs worked for nobility, and food service was controlled by guilds. –The revolutionary government abolished the guilds, which left many chefs without work. –Many of these chefs opened restaurants, which allowed the public access to skills and creativity of sophisticated chefs. THE ORIGINS OF CLASSICAL AND MODERN CUISINE (CONT’D)

7. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A H ISTORY OF M ODERN F OOD S ERVICE Chef Marie-Antoine Carême (1784–1833) –A great chef of the time whose career spanned 30 years; the chefs to kings, heads of state, and wealthy persons. –He developed grand cuisine, characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced foods. –His books contain the first real systematic account of cooking principles, recipes, and menu making. –He was one of the primary reasons cooking of the Middle Ages was brought into the modern era. C ARÊME

8. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A H ISTORY OF M ODERN F OOD S ERVICE Chef Georges-Auguste Escoffier (1847–1935) –Escoffier brought French cuisine into the twentieth century and is considered to be the father of twentieth-century cooking. –Escoffier rejected the “general confusion” of the old menus in which quantity seemed to be the main emphasis. –He called for order and diversity and a careful selection of one or two items per course. –The basic cooking methods and preparations we study today are based on Escoffier’s work. His book Le Guide Culinaire, which is still widely used, arranges recipes in a simple system based on main ingredient and cooking method. E SCOFFIER

9. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A H ISTORY OF M ODERN F OOD S ERVICE Called for order and diversity in dish preparation. Emphasized the importance of selecting one or two dishes per course that would follow each other harmoniously and delight the taste with their delicacy and simplicity. Escoffier’s recipes and books are still quality references for chefs of today. Escoffier’s second major accomplishment was reorganizing the kitchen, creating a streamlined workplace. He called this system the brigade system and it is still used today around the world. ESCOFFIER (CONT’D)

10. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A H ISTORY OF M ODERN F OOD S ERVICE Development of New Equipment –The easily controlled heat of modern cooking equipment and the use of motorized cutters and mixers have greatly simplified work. –With sophisticated cooling, freezing, and heating equipment, some foods can be prepared further in advance and in larger quantities. –Some large multi-unit chains prepare foods in central commissaries for distribution to their individual stores. They cook, cool, or freeze the foods at the peak of their quality and flavor. M ODERN T ECHNOLOGY

11. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A H ISTORY OF M ODERN F OOD S ERVICE Development and Availability of New Food Products –Modern refrigeration and rapid transportation caused revolutionary changes in eating habits. –Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition. –Freezing, canning, freeze-drying, vacuum-packing, and irradiation—increased the availability of most foods and made affordable some that were once rare and expensive. MODERN TECHNOLOGY (CONT’D)

12. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A H ISTORY OF M ODERN F OOD S ERVICE Development and Availability of New Food Products (cont’d) –Techniques of food production are changing rapidly. It is now possible to do some preparation and processing away from the food service operation rather than in it. –Convenience foods will continue to be a increasing share of the market. MODERN TECHNOLOGY (CONT’D)

13. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A H ISTORY OF M ODERN F OOD S ERVICE Food Safety and Nutritional Awareness –The development of the sciences of microbiology and nutrition have had a considerable impact on food service. A hundred years ago, little was known about sanitation and nutrition. –Nutrition and sanitation are a very important aspect of a cook’s training. MODERN TECHNOLOGY (CONT’D)

14. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A H ISTORY OF M ODERN F OOD S ERVICE Food Safety and Nutritional Awareness (cont’d) –Today customers are very knowledgeable about nutrition and are more likely to demand healthful and well-balanced menus. –Food allergies and intolerances: Not only are chefs called upon to provide nutritious, low-fat, low-calorie meals, they must also adapt to the needs of customers who must eliminate certain foods from their diets, such as gluten, soy, dairy, or eggs. MODERN TECHNOLOGY (CONT’D)

15. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Two opposing forces can be seen at work throughout the history of cooking: –The urge to simplify, to eliminate complexity and ornamentation, and instead to emphasize the plain, natural tastes of basic, fresh ingredients. –The urge to invent, to highlight the creativity of the chef, with an accent on fancier, more complicated presentations and procedures. Both forces are valid and healthy; they continually refresh and renew the art of cooking.

16. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES The most influential chef in the middle of the twentieth was Fernand Point (1897–1955). Many of his apprentices, including Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel, later became some of the greatest stars of modern cooking. They, along with other chefs in their generation, became best known in the 1960s and early 1970s for a style of cooking called nouvelle cuisine.

17. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Nouvelle cuisine: Rejecting many traditional principles, nouvelle cuisine urged more simpler, natural flavors and preparations to be utilized in cooking. –Emphasis placed on artful plating presentations done in the kitchen by the chef rather than by waiters in the dining room. –The best achievements of nouvelle cuisine have taken a permanent place in the classical tradition; many of its excesses have been forgotten. –The best ideas and the longest-lasting accomplishments come from classically trained chefs with a solid grounding in the basics.

18. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Slow food: A prominent movement dedicated to improving food quality. –Alice Waters’philosophy: good food depends on good ingredients. –Larry Forgione: made a name for himself and his New York City restaurant in part by emphasizing good- quality local ingredients N EW E MPHASIS ON I NGREDIENTS

19. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES The public has benefited greatly from these efforts. Supermarkets as well as restaurants offer a much greater variety of high-quality foods than was available 40 or 50 years ago. Many chefs have modified their cooking styles to highlight the natural flavors and textures of their ingredients, and their menus are often simpler now for this reason. NEW EMPHASIS ON INGREDIENTS (CONT’D)

20. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Travel became easier. New waves of immigrants arrived in Europe and North America from around the world. Awareness of and taste for regional dishes grew. Chefs became more knowledgeable about the traditional cuisines of other parts of Europe and those of Asia, Latin America, and elsewhere. I NTERNATIONAL I NFLUENCES

21. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish is known as fusion cuisine. Today, chefs make good use of all the ingredients and techniques available to them. INTERNATIONAL INFLUENCES (CONT’D)

22. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES The practice of cooking sous vide (French for “under vacuum”). –Sous vide began simply as a method for packaging and storing foods in vacuum sealed plastic bags. –Modern chefs are exploring ways to use this technology to control cooking temperatures and times with extreme precision. –As a result, familiar foods have emerged with new textures and flavors. N EW T ECHNOLOGIES

23. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES The practice of cooking molecular gastronomy explores new possibilities in gels, foams, powders, infusions, extracts, and other unexpected ways of presenting flavors, textures, and aromas. –Pioneered by the Spanish chef Ferran Adrià NEW TECHNOLOGIES (CONT’D)

24. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. T HE O RGANIZATION OF M ODERN K ITCHENS The way a kitchen is organized depends on several factors: The menu Type of establishment (e.g., hotels, institutional kitchens, clubs, catering and banquet services, restaurants, carry- out or take-out facilities, private homes) The size of the operation The physical facilities, including equipment T HE B ASIS OF K ITCHEN O RGANIZATION

25. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. T HE O RGANIZATION OF M ODERN K ITCHENS The chef is the person in charge of the kitchen. In large establishments he/she might be called the executive chef. If a food service operation is large and has several individual departments or several units in different locations, each kitchen may have a chef de cuisine, who reports to the executive chef. The sous chef is normally second in command and controls production and staff supervision. T HE C LASSICAL B RIGADE

26. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. T HE O RGANIZATION OF M ODERN K ITCHENS The station chefs are in charge of specific areas of production: –The saucier : responsible for sauces, stews, stocks, hot hors d’oeuvres, and sautéed items –The poissonier : prepares fish dishes –The rôtisseur : roasted and braised meats and their gravies and broiled meats –The grillardin : in larger kitchens–broiled items, and maybe deep-fried meats and fish THE CLASSICAL BRIGADE (CONT’D)

27. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. T HE O RGANIZATION OF M ODERN K ITCHENS The station chefs are in charge of specific areas of production (cont’d): –The garde manger : cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items –The pâtissier : pastries and desserts –The tournant : relief cook or swing cook –The expediter or aboyeur : takes orders from waiters and passes them on to cooks THE CLASSICAL BRIGADE (CONT’D)

28. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. A large establishment needs a staff like the classical brigade. Most modern operations are smaller. The size of the classical brigade may be reduced simply by combining two or more positions where the workload allows it. A typical medium-size operation may employ a chef, a second cook, a broiler cook, a pantry cook, and a few cooks’ helpers. A working chef is in charge of operations not large enough to have an executive che f. T HE O RGANIZATION OF M ODERN K ITCHENS MODERN KITCHEN ORGANIZATION

29. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Cooks who prepare or finish hot à la carte items during service in a restaurant may be known as line cooks. The short-order cook’s responsibility is the preparation of foods that are quickly prepared to order. A breakfast cook is skilled at quickly and efficiently turning out egg dishes and other breakfast items to order. T HE O RGANIZATION OF M ODERN K ITCHENS Modern Kitchen Organization (cont’d)

30. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Skills can be grouped into three categories: 1. Supervisory 2. Skilled and technical 3. Entry level Starting at the entry level has been the traditional method of advancing one’s food service career. T HE O RGANIZATION OF M ODERN K ITCHENS SKILL LEVELS

31. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Today, many cooks are graduates of culinary schools and programs. Even with such an education, many new graduates begin at entry-level positions. This is as it should be and certainly should not be seen as discouragement. Schools teach general cooking knowledge. Every food-service establishment requires specific skills according to its own menu and its own procedures. T HE O RGANIZATION OF M ODERN K ITCHENS Skill Levels (cont’d)

32. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S TANDARDS OF P ROFESSIONALISM These are the qualities that a professional must have: 1. A positive attitude on the job 2. Staying power: requires physical and mental stamina 3. Ability to work with people 4. Eagerness to learn 5. A full range of skills 6. Experience 7. Dedication to quality 8. Understanding of the basics