1. Origins of Modern Cuisine
Culinary Arts I
Semester I

2. Prehistory
A famous Italian once said “The Italians taught the French how to cook.”
Catherine de’Medici- The influence of Florence on France
Ancient cookery and the “Trencher”

3. Boulanger - “ Baker”
M. Boulanger- credited with opening the first modern restaurant in France in 1765.
Sold dishes then referred to a s restoratives
The bulk of the first menu was soup and bread
Restaurer = To Restore = (?) Restaurant ( ?)

4. Modern Cuisine and the French Revolution
Question for discussion ?
How is the Guillotine responsible for the beginnings of the modern restaurant ?
Clue – It follows the roll of the nobility.

5. Marie Antoine Careme ( 1784- 1833)
Founder of Classical Cuisine
Credited with first systematic organization of :
Cooking Principals
Recipes
Menu Making
Brings cooking from
the Middle Ages into
the Modern Era

6. Georges Auguste Escoffier ( 1846 – 1935 )
Father of 20th Century Cookery
Simplifies Classical Cuisine
Reorganizes the Classical Brigade

7. Changes in Modern Cookery
Development of New Equipment
Development of New Food Products
Sanitary and Nutritional Awareness

8. Modern Cooking Styles Light Versus Heavy Simple Versus Complex
Fast Versus Relaxed

9. Classical Brigade Garde Manger (Pantry Cook) Rotissuer ( Roast Cook )
Grilliarden ( Broiler Cook)
Entremetier ( Vegetable Cook )
Poissonier ( Fish Cook )
Saucier ( Sauce Cook )
Chef De Partie ( Station Chef )
Sous Chef Patissier ( Pastry Chef )
Executive Chef

10. Standards Of Professionalism
Positive Attitude toward the Job
Staying Power
Ability to Work with People
Eagerness to Learn
A Full Range of Skills
Experience
Dedication to Quality
Good Understanding of the Basics

11. ?