Intro to Gastronomy. A H ISTORY OF M ODERN F OOD S ERVICE The French Revolution – Before the French Revolution (1789): Great chefs worked for nobility,
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Slide 1
Intro to Gastronomy
Slide 2
A H ISTORY OF M ODERN F OOD S ERVICE The French Revolution
Before the French Revolution (1789): Great chefs worked for
nobility, and food service was controlled by guilds. The
revolutionary government abolished the guilds, which left many
chefs without work. Many of these chefs opened restaurants, which
allowed the public access to skills and creativity of sophisticated
chefs. THE ORIGINS OF CLASSICAL AND MODERN CUISINE (CONTD )
Slide 3
A H ISTORY OF M ODERN F OOD S ERVICE Boulangers Restaurant The
first known modern restaurant was opened in 1765 by a Parisian
tavern keeper, Monsieur Boulanger. Boulanger sold soups, which he
called restaurants or restoratives; derived from the French word
restaurer (to restore or fortify). The guilds charged that
Boulanger had violated their rules. Boulanger challenged the rules
of the guilds and won, unwittingly changing the course of modern
food service. T HE O RIGINS OF C LASSICAL AND M ODERN C UISINE
Slide 4
Catherina de Medici Born in 1519 Florence Italy of Italian
nobility In 1533 at age 14 she was married to Henry of Orleans the
king of France Brought her royal court Chefs with her to France
Culinary Influences Etiquette and Table Protocol Agriculture
influences
Slide 5
Marie Antoine Carme Chef Marie-Antoine Carme (17841833) A great
chef of the time whose career spanned 30 years; the chefs to kings,
heads of state, and wealthy persons. He developed grand cuisine,
characterized by meals with dozens of courses of elaborately and
intricately prepared, presented, garnished, and sauced foods. His
books contain the first real systematic account of cooking
principles, recipes, and menu making. He was one of the primary
reasons cooking of the Middle Ages was brought into the modern
era.
Slide 6
Auguste Escoffier Chef Georges-Auguste Escoffier (18471935)
Escoffier brought French cuisine into the twentieth century and is
considered to be the father of twentieth-century cooking. Escoffier
rejected the general confusion of the old menus in which quantity
seemed to be the main emphasis. He called for order and diversity
and a careful selection of one or two items per course. The basic
cooking methods and preparations we study today are based on
Escoffiers work. His book Le Guide Culinaire, which is still widely
used, arranges recipes in a simple system based on main ingredient
and cooking method.
Slide 7
A H ISTORY OF M ODERN F OOD S ERVICE Called for order and
diversity in dish preparation. Emphasized the importance of
selecting one or two dishes per course that would follow each other
harmoniously and delight the taste with their delicacy and
simplicity. Escoffiers recipes and books are still quality
references for chefs of today. Escoffiers second major
accomplishment was reorganizing the kitchen, creating a streamlined
workplace. He called this system the brigade system and it is still
used today around the world. ESCOFFIER (CONTD)
Slide 8
T HE O RGANIZATION OF M ODERN K ITCHENS The station chefs are
in charge of specific areas of production (contd): The garde manger
: cold foods, including salads, dressings, pt, cold hors doeuvres,
and buffet items The ptissier : pastries and desserts The tournant
: relief cook or swing cook The expediter or aboyeur : takes orders
from waiters and passes them on to cooks THE CLASSICAL BRIGADE
(CONTD)
Slide 9
Jean Anthelme Brillat-Savarin Born in France-1755 and died in
1826 French Lawyer, Politician Later in life gained fame as an
Epicure & Gastronome Grimond Wrote: Physiology of taste Famous
for his quotes: "Tell me what you eat and I will tell you what you
are. "The pleasure of the table belongs to all ages, to all
conditions, to all countries, and to all areas; it mingles with all
other pleasures, and remains at last to console us for their
departure. "A dessert without cheese is like a beautiful woman with
only one eye. "The discovery of a new dish confers more happiness
on humanity than the discovery of a new star."
Slide 10
Thomas Jefferson Our third President & first foodie
Stationed in Paris in 1784 Brought items back to America such as
Champagne. Port wine, Ice cream and Oysters Had an extensive Wine
collection Use to have lavish dinners that go from 3pm- midnight
Introduced Americans to use of European cooking Equipment such as
modern stoves Was known for his vineyard's and distillery at his
home in Monticello
Slide 11
Fernand Point The most influential chef in the middle of the
twentieth was Fernand Point (18971955). Many of his apprentices,
including Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel,
later became some of the greatest stars of modern cooking. They,
along with other chefs in their generation, became best known in
the 1960s and early 1970s for a style of cooking called nouvelle
cuisine.
Slide 12
C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES
Nouvelle cuisine: Rejecting many traditional principles, nouvelle
cuisine urged more simpler, natural flavors and preparations to be
utilized in cooking. Emphasis placed on artful plating
presentations done in the kitchen by the chef rather than by
waiters in the dining room. The best achievements of nouvelle
cuisine have taken a permanent place in the classical tradition;
many of its excesses have been forgotten. The best ideas and the
longest-lasting accomplishments come from classically trained chefs
with a solid grounding in the basics.
Slide 13
C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Slow
food: A prominent movement dedicated to improving food quality.
Alice Watersphilosophy: good food depends on good ingredients.
Larry Forgione: made a name for himself and his New York City
restaurant in part by emphasizing good-quality local ingredients N
EW E MPHASIS ON I NGREDIENTS
Slide 14
Alain Chapel 1937-1990 from Lyon France 3 star Michelin Chef
Credited as being one of the originators of Nouvelle Cuisine
Studied under Fernand Point
Slide 15
James Beard James Andrew Beard (May 5, 1903 January 21, 1985)
was an American cookbook author, teacher, syndicated columnist, and
television personality. James Beard Foundation James Beard
Award
Slide 16
Paul Bocuse Paul Bocuse born in Lyon france-1926-present One of
the founders of Nouvelle Cuisine 3 star Michelin chef Restaurants:
LAuberge Du Point De Collonges Creator of the Bocuse d Or Son went
to the Culinary Institute of America to study
Slide 17
Jol Robuchon Jol Robuchon Born 1945 France Opened the
restaurant Jamin 3 star Michelin Has restaurants in Las Vegas,
Singapore,Monaco, Tokyo, London, Hong Kong Cookbook author "Chef of
the Century" by the guide Gault Millau in 1989Gault Millau in
1989
Slide 18
Daniel Boulud Daniel Boulud born 25 March 1955 3 Star Michelin
Chef for his restaurant Daniel in NY City. Studied in Lyon,France
Cook book author Been a judge on Top chef & Food network He was
named Chef of the Year by Bon Apptit, and Daniel received Gourmet's
Top Table Award, a four- star rating from the New York Times, Wine
Spectator's Grand Award, and New York City's top ratings for
cuisine, service and decor in the Zagat Survey.
Slide 19
Alain Ducasse Alain Ducasse ( dykas]; born 13 September 1956)
Alain Ducasse at The Dorchester which holds three stars (the top
ranking) in the Michelin Guide. Ducasse became the first chef to
own restaurants carrying three Michelin Stars in three cities. The
New York restaurant was dropped from the 2007 Michelin Guide
because the restaurant was scheduled to close. Ducasse has become
known through his writing and influences. Ducasse is also only one
of two chefs to hold 21 Michelin stars throughout his career.
Slide 20
Julia Child Julia Carolyn Child Born 1912-2004 Husband was US
diplomat and the lived in Paris,France Julia Decided to take
cooking classes at the famous Le Cordon Bleu Cooking school of
Paris Wrote a Cook book for Americans Called The French Chef &
Mastering thee art of French cooking Was the first woman to do a
cooking show on television. Went on to be a culinary Icon for women
in the culinary field
Slide 21
Alice Waters Alice Waters Born 1944-present opened Chez Panisse
restaurant in Berkeley California in 1971 First person in America
to focused on Organic,locally-grown ingredients and founder of
California Cuisine. Creator of the Edible Schoolyard Cookbook
author Changed the style of eating in America
Slide 22
Jeremiah Towers Jeremiah Tower (born 1942) is an American
celebrity chef who, along with Wolfgang Puck Alice Waters, and
Jonathan Waxman, is generally credited with developing the culinary
style known as California cuisine. Has a Masters degree in
Architecture Self taught chef Worked at Chez Panisse First real
Celebrity Chef James Beard award, Best Chef in California, Best
chef of the year. Owned Several restaurants in san Francisco,
Singapore, Napa Valley and Seattle and Hong Kong
Slide 23
Wolfgang puck Wolfgang Puck born July 8 1949 Austria Moved to
the USA in 1974 Opened Ma Maison restaurant 1882 opened Spago
restaurant on Sunset strip in Las Angeles. Part of the Californian
Style Movement Early 1990s opened Spago Las Vegas Well known author
of several cookbooks One of the earliest Celebrity Chef s status
and many TV appearances.
Slide 24
Thomas Keller Thomas Keller (born October 14, 1955) is an
American chef, restaurateur, and cookbook writer. Napa Valley
restaurant The French Laundry in Yountville, California James Beard
Foundation, notably the Best California Chef in 1996, and the Best
Chef in America in 1997. Top 50 Restaurants of the World. In 2005,
Michelin for New York restaurant Per Se three stars Michelin for
French Laundry. He is the only American chef to have been awarded
simultaneous three star Michelin ratings for two different
restaurants. Named Chef of the century By Chef Paul Bocuse
Slide 25
Marco Pierre White Marco Pierre White Born 1961-present
Youngest 3 Star Michelin British chef Chef Gordon Ramsays Mentor
Author of White Heat & The Devil in the kitchen Trained under
Chef Albert Roux Controversial management style
Slide 26
Gordon Ramsey Gordon Ramsay, 1966) Scottish celebrity chef,
restaurateur, and television personality. Trained under Marco
Pierre White Holds 15 Michelin stars for his restaurants Restaurant
Gordon Ramsay, London has held 3 Michelin stars since 2001. Ramsay
is known for presenting TV programs, such as the British series
Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares, along
with the American versions of Hell's Kitchen Kitchen Nightmares,
MasterChef, and Masterchef Junior.
Slide 27
Anthony Bourdain Anthony Bourdain (born 1956) is an American
chef, author, and television personality. He is known for his 2000
book Kitchen Confidential 2005 he began hosting the Travel
Channel's culinary and cultural adventure programs Anthony
Bourdain: No Reservations and The Layover. In 2013, he joined CNN
to host Anthony Bourdain: Parts Unknown. 1978 graduate of the
Culinary Institute of America Brasserie Les Halles in New York,
where he was executive chef
Slide 28
Rick Bayless Rick Bayless (born 1953 is an American chef who
specializes in traditional Mexican cuisine with modern
interpretations. Restaurant in Chicago,Frontera Grill 1980 to 1986,
lived in Mexico with his wife, Deann, writing his first book,
Authentic Mexican: Regional Cooking from the Heart of Mexico.
Celebrity chef on PBS and food network Iron chef America and Top
Chef judge
Slide 29
Charlie Trotter Charles "Charlie" Trotter (September 8, 1959
November 5, 2013) was an American chef and restaurateur. Studied at
California Culinary Academy Opened The restaurant in Chicago called
Trotters n 2010 Charlie Trotter's was one of three restaurants in
Chicago to be awarded two stars by the Michelin Guide. James Beard
award Cookbook author
Slide 30
Homaro Cantu Homaro Cantu is an American inventor,
entrepreneur, chef, and molecular gastronomer. He owns and operates
the Cantu Designs Firm and Moto Restaurant in Chicago, Illinois.
Cantu graduated from Western Culinary Institute (now a Le Cordon
Bleu School) in Oregon He moved to Chicago in 1999 to work for
world renowned chef Charlie Trotter.
Slide 31
Grant Achatz Grant Achatz, 1974 is an American chef and
restaurateur often identified as one of the leaders in molecular
gastronomy or progressive cuisine. His Chicago restaurant Alinea
has won numerous accolades, and Achatz himself has won numerous
awards from prominent culinary institutions and publications
including the "Rising Star Chef of the Year Award" for 2003, "Best
Chef in the United States" for 2008, and a 2012 "Who's Who
Inductee" from the James Beard Foundation.
Slide 32
Ferran Adria Ferran Adri i Acosta [f ran i a]) is a Spanish
chef born on May 14, 1962 in Spain). He was the head chef of the
elBulli restaurant in Roses on the Costa Brava and is considered
one of the best chefs in the world. 3 Michelin stars Best known for
his work in molecular gastronomy