1. Y1.U4.1 Professionalism Ferdinand Metz CMC Anton Flurey CMC
Fritz Sonnenschmidt CMC
“Focus on taste, taste, taste before anything else.”
“keep it simple, focus on flavors.”
Y1.U4.1
Professionalism

2. Professionalism Recipe for Professionalism: Knowledge Skill Taste
Judgment
Dedication
Pride
Respect
Noble Masi CMB
“One cannot underestimate the need for passion… One with passion always seeks the highest standards.”

3. Knowledge Culinary Professionals need to: Professional Development
Identify, purchase, utilize, and prepare a wide variety of foods
Train and supervise a safe, skilled, efficient staff
Understand and apply scientific and business principles
Professional Development
Books, periodicals, travel, new dishes
Professional organizations
American Culinary Federation
National Restaurant Association & NRAEF
Research Chefs Association
American Hotel Motel Association
Jacquy Pfeiffer
“A lifetime is not long enough to learn pastry. One always needs to keep working on mastering this ever changing craft. That’s what makes pastry so fascinating – it’s a never-ending story.”

4. Skill
Practice, practice, practice; hands-on experience provides the skills necessary to produce quality foods quickly and efficiently
What does not go out of fashion are well trained, skilled, and knowledgeable culinary professionals
Focus on basics, foundations
Ewald Notter
"It's important to get out there and see what other people are doing. There's always some new technique or equipment everywhere I go. So even as a teacher, I'm always learning new things when I travel."

5. Flavor, Aroma, Taste
Flavor: refers to all the sensations produced by whatever is in the mouth but mostly the food’s aroma and taste
If you change the aroma, but not the taste, you’ll change the flavor
Taste refers to our ability to identify substances like food, minerals, and even poisons.
Salt – Sour – Bitter – Sweet – Umami
The tongue and mouth also recognizes other sensations: fattiness, astringency, calcium, metal, spicy- hot, minty-cool, numbness, mouthfeel, temperature
Consider how flavors, appearances, textures, aromas of various foods interact creating a total taste experience
Alice Waters
 ”It makes me believe in my mission that if people taste something that's irresistible, it will wake them up like it woke me up when I went to Paris."

6. Judgment Professionals Requires experience
Use discretion and appropriate behavior with co- workers, supervisors, employees
Select menu items
Determine what to order
Decide how to combine ingredients
Approve finished items for service
Requires experience
Can involve failure
Learn from mistakes
Alton Brown
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.”

7. Dedication Culinary work is physically and mentally demanding
Long hours, hectic pace, coupled with the need for efficiency, consistency, accuracy and teamwork
Jacques Pepin
“You have no choice as a professional chef: you have to repeat, repeat, repeat, until it becomes part of yourself. I certainly don’t cook the way I did forty years ago, but the technique remains. And that’s what the student needs to learn: the technique.” 

8. Pride Pride in self and pride in product Appearance
Kitchen safe leather shoes
Properly fitted and worn chef pants (black, checked, striped)
Checked help disguise stains
Clean, pressed, white double-breasted jacket
Rebuttoned to hide dirt, double layer for protection
Clean, ironed apron
Protects uniform and body
Neckerchief
Absorbs perspiration
Toque (hat)
Absorbs perspiration, shows position
Anthony Bourdain
 ” Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone.”

9. Respect Respect for ingredients Respect for guests
Source, utilization
Respect for guests
Quality standards, customer needs, criticism
Respect for co-workers
Golden rule
Personal responsibility
Working without excuses
Taking responsibility for mistakes
Asking for help, when necessary
Punctual for work
Extra effort, being an asset
Thomas Keller
 ”Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.”

10. Workstations
A workstation is a work area in the kitchen dedicated to a particular task
Workstations using the same or similar equipment for related tasks are grouped together into a work section
Guiding principle is to maximize the efficiency of the flow of goods and staff

11. Education On-the-Job Formal education
Exposes student to the cuisine offered at that restaurant
Formal education
Learn a variety of cuisines, theories, techniques
Employers are increasingly looking for applicants with culinary degrees

12. Work Section Work Station Hot-Foods Section Broiler station
Fry station
Griddle station
Sauté/sauce station
Holding
Garde-manger Section
Salad greens cleaning
Salad station
Cold foods preparation
Sandwich station
Showpiece preparation
Bakery Section
Mixing station
Dough holding and proofing
Dough rolling and forming
Baking and cooling
Dessert preparation
Frozen dessert preparation
Plating desserts

13. Work Section Work Station Banquet Section Steam cooking
Dry-heat cooking (roasting, broiling)
Short-order section
Holding and plating
Griddle station
Fry station
Broiler station
Beverage section
Hot beverage station
Cold beverage station
Alcoholic beverage station

14. Kitchen Brigade System
System of staffing a kitchen so each worker is assigned a set of specific tasks
Tasks are related by cooking method, equipment, or types of foods being produced

15. Escoffier’s Kitchen Brigade System Kitchen Staff Responsibility
Chef
Responsible for all kitchen operations
Sous Chef
Second chef, covering chef or station chefs
Accepts orders and relays to station chefs, reviews dishes
Station Chefs
Sauté chef, Saucier
Fish chef, Poissonier
Grill chef, Grillardin
Fry chef, Friturier
Roast chef, Rôtisseur
Soup chef, Potager
Vegetable chef, Legumier
Pantry chef, Garde-Manger
Swing cook, Tournant, where needed
Pastry chef, Pâtissier
Demi-chefs, Demi-Chef, assistant
Commis, Commis, apprentice
Hot appetizer chef, Entremetier
Butcher, Coucher
Expediter, Aboyeur
Candy chef, Confiseur
Bread baker, Boulanger
Frozen dessert chef, Glacier
Showpiece baker, Décorateur

16. Dining Room Brigade Staff Responsibility
Dining Room Manager, Maître d’
Trains all service personal, oversees wine selection, works with chef to develop menu, organizes seating chart, seats guests
Wine Stewart
Responsible for wine service (purchasing), assists guests with selection, serves guests
Head Waiter
Service throughout the dining room, or section of it
Captains
Explaining menu to guests, takes their orders, tableside preparations
Front Waiter
Assuring tables are set for each course, food delivered properly to tables, needs of guests are met
Back Waiter
Clearing plates, refilling water glasses, other general tasks appropriate for new dining room workers