Chapter 1

Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

”“Cookery is become an art, a noble science; cooks are gentleman.

– Robert Burton, British Author (1577-1640)

PROFESSIONALISM

C H A P T E R O N E

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After studying this unit

You will be able to:– Discuss the development of the modern food

service industry– Name the key historical figures responsible for

developing food service professionalism– Explain the organization of the classic and

modern kitchen brigades– Appreciate the role of the professional chef in

modern food service operations– Understand the attributes a student chef needs

to become a professional

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Culinary TimelinePast to the Present

In the 1500s, culinary guilds were developed to dictate and monopolize the preparation of certain food items.

Each guild governed the production of a set of specific types of food.

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Culinary Guilds

The Guild– Rôtisseurs– Pâtissiers– Tamisiers– Vinaigriers– Traiteurs– Porte-chapes

The Product– Main cuts of meat– Poultry, pies, tarts– Breads– Sauces and stews– Ragouts– Caterers

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The First Restaurant - 1765

Monsieur Boulanger opened the first free-standing restaurant in Paris.

Boulanger’s contribution to the food service industry was to serve a variety of foods prepared on premises to customers whose primary interest was dining.

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The French Revolution1789-1799

The social structure in France changed.

The aristocracy, guilds and their monopolies were abolished.

A nascent restaurant industry emerged.

Chefs could cater to the growing middle class.

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Haute CuisineEarly 19th Century

Antonin Carême (1783-1833)“The Cook of Kings and the King of Cooks”

His stated goal - to achieve “lightness, grace, order and perspicuity” in the preparation and presentation of food.– As a saucier he standardized the use of roux and

devised a system to classify sauces– As a garde-manger he popularized cold cuisine– As a culinary professional he designed kitchen tools,

equipment and uniforms– As an author he wrote and illustrated important texts on

culinary arts

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Marie-Antonin Carême

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Cuisine ClassiqueLate 19th Century

Auguste Escoffier (1846-1935)“Emperor of the World’s Kitchens”Defined French cuisine and dining during La Belle Époque Simplified food preparation and diningClassified the five families of sauces

He wrote: – Le Livre des menus – a guide to planning meals– Ma cuisine – a survey of cuisine bourgeoisie (middle

class cuisine)– Le Guide Culinaire – still in use today, a collection of

classic cuisine recipes and garnishes

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Auguste Escoffier (1846-1935)

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Charles Ranhofer (1836-1899)

The first internationally renowned chef of an American restaurant, Delmonico’s in New York City

Published: The Epicurean, which contains 3500 recipes

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20th Century – Lighter Foods, Simplification of Techniques

Fernand Point (1897-1955) Refined and modernized classic cuisine and laid the

groundwork for nouvelle cuisine Inspired and trained influential chefs: Paul Bocuse, Jean

and Pierre Troisgros and Alain Chapel, among others

Gaston Lenôtre (1920-) Father of modern French pastry Began a culinary school, L’École Lenôtre Developed innovations in Bavarians, charlottes and

mousses Mastered techniques of freezing baked products

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American Culinary Revolution1960’s - present

Broad changes are influencing cuisine today.

Consumers and chefs seek authentic ethnic cuisines inspired by the arrival of diverse immigrant groups, particularly those from Asian and Latin American countries

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Alice Waters (1944 -

Launched New American cuisine Opened Chez Panisse in Berkeley, California in

1971. Her goal is to serve fresh, seasonal and locally

grown produce in simple preparations that preserved and emphasized the foods’ natural flavors.

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Fusion Cuisine

American cuisine has always been influenced by cuisines from other countries. This is most evident in fusion cuisine, which began in the mid-1980s.

In fusion cuisine, ingredients or preparation methods associated with one ethnic or regional cuisine are combined with those of another.

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Farm-To-Table-Movement

Although chefs look to incorporate global flavors and ingredients, they also seek locally-grown foods.– Promotes agriculture– Focus is on foods served in season– Protects heirloom varieties

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Influences on Modern Food Service Operations

New technologies– Stoves replace fireplace cooking– Food storage, canning and freezing– Transportation, train then air shipping

The study of chemistry and physics of food preparation resulted in a contemporary culinary movement often referred to as molecular gastronomy.

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Molecular Gastronomy

Ferran Adrìa (1962 –“The Salvador Dali of the kitchen”

Spanish chef trained in French nouvelle cuisine Committed to “reinventing cuisine” as we know it Credited with advancing the culinary science

movement His food engages all senses, using fresh

ingredients Small tasting plates of as many as 35 courses Using equipment and ingredients more common in

food manufacturing

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Ferran Adrìa – (1962-

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Influences on Modern Food Service Operations

New foods– Hybridization– Genetic engineering

New concerns– Health issues– Public safety

New consumers– The global community

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The Kitchen Brigade

Back-of-the-House– A system of staffing a kitchen so that each

worker is assigned a set of specific tasks– Escoffier is credited with developing this

hierarchical system Modern Classic

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The Modern Kitchen Brigade

Executive chef Sous-chef Area chefs Line cook Pastry chef Apprentice Short-order cook

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The Classic Kitchen Brigade

Chef de cuisineSous-chef/aboyeur

Chefs de partie

Saucier PoissonierGrillardin FriturierRôtisseur PotagerLégumier EntremetierGarde-Manger TournantPâtissier Commis

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The Dining Room

Front-of-the-House

American French– Dining room manager Maître d'hôtel – Wine steward Sommelier– Headwaiter Chef de salle– Captains Chefs d’étage– Front waiters Chefs de rang– Back waiters Commis de rang

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The Professional ChefWhat does it take?

Knowledge– Lifelong learning

Skill– Develops with Experience

Taste Judgment Dedication Pride

Chapter 1

Documents

pearson education

culinary guilds

culinary professional

culinary artscopyright

culinary timelinepast

professionalism copyright

food service professionalism

modern food service