1. History and Philosophy
Evolution of
the Food Service Industry
Introduction to Culinary Arts

2. A chef is described as a skilled cook who manages the kitchen
A chef is described as a skilled cook who manages the kitchen. What skills do you think a chef would need to do to be considered a TOP CHEF?

3. Speaking the Language Culinary Terminology
Foodservice-the business of making and serving prepared food and drink
Hospitality-welcoming guests and satisfying their needs.
Trends-new practices or conditions that point to the way things will be in the future.
Cuisine- French word for “kitchen,” but in English it means a style of cooking.
Sustainable products and practices- produced or carried out over a long period of time without a negative effect on the environment.

4. Speaking the Language Culinary Terminology
Organic foods- grown without synthetic fertilizers or pesticides and from animals that have not received antibiotics or hormones.
Home meal replacements- meals consumed at home but professionally prepared elsewhere.
Living wages- one that allows someone working full-time to support his or her family above the poverty level.
Culinary- refers to matters related to the preparation or cooking of food.
Culinarian- a term for a cook or someone who prepares food.

5. Speaking the Language Culinary Terminology
Full-service restaurant- employ servers to take the customer’s order an bring the meal to their table.
Catering- providing food and service for groups.
Institutional foodservice- supplies meals for businesses and organizations.
Sole proprietorship- business in which one person owns and often operates the business.
Partnership- a business in which ownership is shared by two or more people.
Corporation- granted a charter from the state, which recognizes it as a separate entity with legal rights.
Chain restaurants – group of restaurants owned by the same company.

6. Speaking the Language Culinary Terminology
Franchise restaurants- independently owned restaurants that are part of a larger restaurant chain.
Entrepreneur- someone who organizes a business and assumes risk for it.
Brigade- workstation that has a leader that reports to the head chef
Executive chef- coordinates the operation of the restaurants and departments.
Banquet chef- oversees a staff of cooks that prepare meals for large groups.
Cross training- teaches staff to do more than one job in the kitchen.

7. Speaking the Language Culinary Terminology
Professionalism- the positive behaviors and appearance exhibited by an individual who is committed to the culinary arts.
Attitude- how you think and feel about other people and situations.
Stress –physical, mental, and emotional response to external pressures.
Apprenticeship- method of training in which a person learns a trade under the guidance of skilled trades-people.

8. Speaking the Language Culinary Terminology
American Culinary Federation (ACF)- largest professional organization for culinarians in the United States.
Certification- confirms that a culinarian possesses certain knowledge, skill level, and experience.
Indigenous foods- those foods that were native or traditional to the particular geographic region or ethnic population.

9. The business of making and serving prepared food and drink
WHAT IS FOODSERVICE?
The business of making and serving prepared food and drink

10. Challenges facing the foodservice industry
Trends in foodservice
Global Cuisine
Technology
Sustainable Practices and Organic Foods
Home Meal Replacement
Challenges facing the foodservice industry
Meeting Labor Demands
Living Wage
Nutrition Concerns

11. Understanding foodservice operations
Types of Foodservice Establishments
Legal Forms of Business Ownership
Restaurants
Hotels
Clubs
Catering
Institutional Foodservice
Sole Proprietorship
Partnership
Corporation
Organization of Foodservice Business
Independent Restaurants
Chains
Franchises

12. CULINARY HISTORY

13. key historical persons and their contributions
Careme- Marie Antoine (Antonin) Carême, known as "The King of Chefs, and the Chef of Kings“; haute cuisine
Escoffier- Georges Auguste Escoffier invented the Kitchen Brigade System
De Medici- Catherine de Medici was known as the ‘mother of French haute cuisine’
Amelia Simmons- wrote and published the first American cookbook
Jean Anthelme Brillat-Savarin- wrote one of the most celebrated works on food, (The Physiology of Taste) and was quite possibly the greatest food critic ever.
Apicius, (“Cuisine in Ten Books”), the world's oldest surviving cookbook. It is considered the very first cook book.
M. Boulanger, the first restaurant
Roth and Angell open CIA (Culinary Institute of America)
Antoine Beauvilliers opened the first 'real' restaurant in Paris
James Beard- an amateur actor and cook; created the first televised cooking show in the United States

14. foodservice restaurant styles
Fast Food Dining
Emphasize speed of service and low cost over other considerations
Sometimes known as quick service restaurant or QSR table service
Casual Family Dining
Restaurant that serves moderately priced foods in a casual atmosphere that feels like “home”
Family Style
Have a fixed menu and fixed price usually with diners seated at a communal table such as on bench seats
Fine Dining
Restaurants are full service restaurants with specific dedicated meal courses

15. foodservice restaurant styles
Café
informal restaurants offering a range of hot meals and made-to-order sandwiches.
Cafeterias
a restaurant serving mostly ready-cooked food arranged behind a food-serving counter.
Pub
(short for public house) it is a bar that serves simple food fare
Bistros
A familiar name for a café serving moderately priced simple meals in an unpretentious setting

16. Cuisines
Grande cuisine- elaborate and time consuming style of cooking popular in the early 1800s that was often practiced in the homes of the rich.
Classic cuisine- define by orderly menus organized by courses that were served tableside by waiters in hotels and restaurants.
Haute cuisine- highest level of the culinary arts in which the most challenging dishes are prepared.
Nouvelle cuisine- style of cuisine that highlighted individual ingredients that were simply prepared and served in small portions on artistic plates.
Fusion cuisine- merging of two or more ethnic cuisines into one cooking style.

17. Elements and characteristics of various cuisines
Chinese
food is prepared in bite-sized pieces…chopsticks are used at the table.
Japanese
known for its emphasis on seasonality of food ( shun), quality of ingredients and presentation.
Italian
noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world
Indian
characterized by the use of various spices, herbs and other vegetables, and sometimes fruits
French
Cheese and wine are a major part of this cuisine
European
meat is more prominent and substantial in serving-size
Greek
makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats
Haute
elaborate preparations and presentations served in small and numerous courses
Jewish
local ingredients and local cultural influences make their mark on this cuisine
Mexican
known for its varied flavors, colorful decoration, and variety of spices and ingredients

18. Working with Departments Beyond the Kitchen
THE BRIGADE SYSTEM
Working with Departments Beyond the Kitchen
Labor Saving Trends
Stewarding
Dining Room
Catering
Room Service
Purchasing
Technology
Prepared Foods

19. The brigade Chef (Chef de Cuisine) Chef de Garde Sous Chef Communard
Chef de Partie
Tournant
Saucier
Garde Manger
Rotisseur
Entremetier
Pastry Chef
Poissonier
Butcher
Grill Cook
Potager
Pastry Cook
1st Commis
Commis
Fry Cook
Legumier
Baker
2nd Commis
Commis
Commis
Decorator
Commis

20. The Brigade
Chef de cuisine- supervises all the positions in the kitchen.
Sous Chef- second in command
Chef de garde- night chef
Chef de partie- position in charge of any of the particular workstations in the kitchen
Saucier- responsible for making sauces and sauteed or panfried items
Poissonier- fish cook (fish and shellfish)
Garde manger- in charge of the cold food station
Butcher- cuts and trims meats and poultry for other stations in the kitchen
Rotisseur- roasting and carving meats, poultry and preparing pan sauces and gravies
Grill Cook- cooks all grilled and broiled meats, poultry and fish
Fry Cook- prepare and cook deep fried items; can also serve as grill cook
Entremetier- oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers

21. The Brigade Potager- makes all stocks, soups, and mother sauces
Legumier- prepares and cooks vegetables
Pastry chef- head of the baking and pastry department
Pastry cook- prepare primarily sweets and pastries
Baker- makes breads and breakfast pastries
Communard- prepares meals for the staff
Expeditor- reads the servers’ food orders to the cooks and organizes to be delivered promptly
Decorator- decorates cakes and pastries; makes chocolate carvings or sugar sculptures
Tournant- fills in for other staff members on their days off
Commis- assistant

22. THE PROFESSIONAL CHEF PROFESSIONAL TRAITS OF A SUCCESSFUL CHEF
THE CHEF’S MANY ROLES
PROFESSIONAL TRAITS OF A SUCCESSFUL CHEF
Cook
Leader
Manager
Artistic Innovator
Teacher and Mentor
Respectful
Punctual and Dependable
Positive Attitude
Flexible
Productivity and Speed
PERSONAL BEHAVIORS OF A SUCCESSFUL CHEF
Maintaining Balance
Managing Stress
Maintaining Health

23. A CHEF’S KNOWLEDGE AND EXPERTISE EDUCATION AND TRAINING OPTIONS
THE PROFESSIONAL CHEF
A CHEF’S KNOWLEDGE AND EXPERTISE
EDUCATION AND TRAINING OPTIONS
Apprenticeship
Formal Education
Bachelor’s and Advanced Degrees
On-the-Job Training
Lifelong Learning
Cost Accounting
Sanitation
Laws of the Foodservice Industry
Food Chemistry and Physics
Nutrition
Purchasing and Storekeeping
Food and Beverage Service
Equipment Maintenance
Public Relations
ALLIED PROFESSIONS
Research Chef
Personal Chef
Restaurant Consultant
Marketing and Sales
Culinary Instructor
Registered Dietitian
Food Writer

24. Career Opportuinites Chef Dietician Food Stylist Food Demonstrator
More highly skilled and better trained cooks who measure, mix, and cook food according to recipes
Dietician
Plan diets for patients and educate people about eating healthy foods with extensive training
Food Stylist
Create works of art through food to communicate ideas, thoughts, or feelings
Food Demonstrator
Create public interest in buying products and promote items to customers.
Research and Development
Help organizations solve problems using mathematical models to help make decisions
Food Service
Staff who prepare and serve food
Nutritionist
Plan diets for patients and educate people about eating healthy foods but may not have any formal training
Food Service Manager
Plan and direct the activities of places that serve food and beverages
Health Inspector
Establishes and enforce rules in the food industry that protect the public
Food Scientist
Conduct research to develop and improve food products that are healthy, safe, and appealing

25. THE PROFESSIONAL CHEF professional organizations
American Culinary Federation (ACF)
American Academy of Chefs (AAC)
American Personal and Private Chef Association
Bread Baker’s Guild of America
International Association of Culinary Professionals (IACP)
Les Dames d’Escoffier International
Research Chef’s Association (RCA)
Vatel Club
World Association of Chef’s Societies (WACS)
Women Chefs and Restaurateurs

26. Sourcebook Notes Define the vocabulary terms
Answer the following questions:
What are the current trends in foodservice?
What challenges are facing the foodservice industry?
What are the different types of foodservice establishments?
What are the legal forms of business ownership?
How are foodservice businesses organized?
Who are key historical persons in the history of the foodservice industry and how did they contribute?
Describe the various foodservice styles.
Name the ten cuisines and characteristics of each.
Sketch the outline of the Brigade system.
Identify and describe the ten careers available in the foodservice industry.
Name three professional organizations in the foodservice industry.

27. Speaking the Language Culinary Terminology
Professionalism
Attitude
Stress
Apprenticeship
American Culinary Federation (ACF)
Certification
Grande cuisine
Indigenous foods
Classic cuisine
Haute cuisine
Nouvelle cuisine
Fusion cuisine
Foodservice
Hospitality
Trends
Cuisine
Sustainable products and practices
Organic foods
Home meal replacements
Living wages
Culinary
Culinarian
Full-service restaurant
Catering
Institutional foodservice
Sole proprietorship
Partnership
Corporation
Chain restaurants
Franchise restaurants
Entrepreneur
Brigade
Executive chef
Banquet chef
Cross training