1. The Food Service Industry Foods I: Unit 1

2. A Culinary Journey… Ever wonder where and when certain foods evolved? The Food Timeline

3. Evolution of Food & Culture… The Greeks & Romans Foods BreadsWinesSauces

4. Evolution of Food & Culture… Moors & Spaniards SyrupsPastriesAlmonds Foods

5. Evolution of Food & Culture… Europeans & Travel Foods ChocolateChiliesSeed Vegetables

6. The History Behind the Restaurant… Paris, France 1765 Sheep’s Feet in White Sauce “Trotters” Lawsuit The French Revolution

7. Evolution of Food & Culture… Immigration United States & the World Wars “Worldly” Cuisines

8. Influential Chefs & Trends in Cuisine Throughout the 18 th century restaurants opened throughout Europe. Marie-Antoine Careme was one of the most influential chefs at the start of the 19th century. He was responsible for many of the cooking methods and standards that are still used today. Grande Cuisine is a style of food preparation involving intricate, elaborate cuisine and strict adherence to elaborate preparation methods and culinary principles. Presentation was everything when preparing the food whether it was decorated, sculpted, sauced, or carved.

9. Influential Chefs & Trends in Cuisine In the latter half of the 19 th century Escoffier simplified many of Careme’s processes and grouped professional methods into fewer categories. For example, all sauces were now categorized into 5 known as the “mother sauces” as all of these stem from one of these mother sauces. He also started the next culinary movement in France called “Classical Cuisine” which is a cooking style where the quality of ingredients and the use of refined preparation techniques are emphasized. He also created the kitchen brigade system which is a structured chain of command with specific job titles and duties. Kitchen Brigade System Boucher: butcher Boulanger: bread baker Decorateur: specialty cake maker Garde Manger: cold food preparation Patissier: pastry chef Saucier: saute chef Sous Chef: second chef in charge

10. Influential Chefs & Trends in Cuisine As the world entered the 20 th century, “novelle cuisine” adapted the methods of Careme and Escoffier to create even lighter dishes. Nouvelle cuisine, or new cuisine, is a cooking style where foods and cooked quickly, seasoned lightly, and presented simply. This trend gained popularity in the 1970’s and stemmed from wanting to eat lower- fat foods and letting the true flavors stand out. French chefs Paul Bocuse and Michel Guerard were leaders in the movement. New American cuisine emerged in the 1970’s and 80’s as well. This is a food preparation style that emphasizes the use of locally grown foods native to America. Fusion Cuisine emerged the 1980’s as well as a cooking style that blends characteristics of two or more ethnic cuisines.

11. The Effects of Technology… FarmingTransportation Refrigeration

12. Today’s Currents & Trends… The restaurant business as a whole is subject to the same changes that affect our entire culture…  Family Structure  Media  Technology

13. Modern Dining Environments Themed Restaurants Casual DiningQuick ServiceFine Dining Restaurants Institutional Food Service Catering Services Establishment that makes individuals feel they are in a different time or era. Establishment that concentrates on good food for reasonable prices. Establishment that offers prepared and wrapped foods across counters and drive-up windows. Establishment that offers food at much higher prices but are beautifully presented and cooked to perfection. Establishment that features a cafeteria-style operation or a limited menu. Establishment that brings prepared meals and service staff to a client’s location.

14. Today’s Careers in the Food Industry Customer Service Food Production Management Other…

15. Customer Service Working in the customer service field involves working with the people the food establishment serves. Such jobs can be found in restaurants and include:  Bus person  Server  Host/Hostess  Cashier  Maitre d ‘

16. Food Production Sous ChefChef Saucier Banquet Chef Pastry Chef Garde Manger BakerFry Cook Institutional Cook Prep Cook Dishwasher Carries out the chef’s orders Sautéed dishes and sauces Parties and banquets Prepares desserts and baked goods Cold food depart- ment Yeast breads and quick breads Range and deep fat frying Prepares large quantities of foods Cleans, trims, and cuts food Washes all flatware and pots and pans

17. Management Management positions involve working with both the employees and customers. Careers in this area can be found in restaurants, hotels, hospitals, etc.  Restaurateur  Restaurant Manager/ Asst. Manager  Owner  Executive Chef/ Chef  Food Service Director  Catering Director  Banquet Manager  Supervisor

18. Other Careers in the Food Industry There are many other food-related careers to research such as…  Food Stylist  Culinary Teacher  Chef Instructor  Foods Columnist  Food Researcher  Foods Professional  Food Service Sales  Food Service Distributor  Food Service Buyer

19. Industry Profile Overall, the restaurant industry has added nearly 1.4 million jobs since the employment recovery began in March 2010. This ranks only behind the professional and business services (+2.7 million jobs) and health care and social assistance (+1.4 million jobs) sectors as the top job-creator during this period.

20. Careers & Choices… it’s all about finding the pieces and understanding how they work…  Service  Training On-the-Job Training Apprenticeship Programs High School Culinary Programs Certificate Programs Culinary Arts Degree Programs