Ch 01 Professionalism
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Transcript of Ch 01 Professionalism
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Professionalism
Chapter 1
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
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
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
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.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Culinary Guilds
The Guild Rotisseurs Patissiers Tamisiers Vinaigriers Traiteurs Porte-chapes
The Product Main cuts of meat Poultry, pies, tarts Breads Sauces and stews Ragouts Caterers
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
The First Restaurant1765
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.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
The French Revolution1789-1799
The social structure in France changed.
The aristocracy, guilds and their monopolies were abolished.
A budding restaurant industry emerged.
Chefs could cater to the growing middle class.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Haute CuisineEarly 19th Century
Antonin Carême (1783-1833)“The Cook of Kings and the King of Cooks”
His stated goal was 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
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Marie-Antonin Carême
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
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
classical cuisine recipes and garnishes
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Auguste Escoffier
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
20th Century
Fernand Point (1897-1955)Refined and modernized classical cuisine and laid the
groundwork for nouvelle cuisine
Gaston Lenôtre (1920-)Father of modern French pastry
Began a culinary school, L’École LenôtreDeveloped innovations in
Bavarians, charlottes and moussesMastered techniques of freezing baked products
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
American Culinary Revolution
Charles Ranhofer (1836-1899)The first internationally renowned chef of an American
restaurant, Delmonico’s in New York CityPublished: The Epicurean, which contains 3500 recipes
Alice WatersLaunched the New American cuisine
Her goal was to serve fresh, seasonal and locally grown produce in simple preparations that preserved and
emphasized the foods’ natural flavors.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
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.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Influences on Modern Food Service Operations
New technologies Food storage Transportation
New foods Hybridization Genetic engineering
New concerns Health issues Public safety
New consumers The global community
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
The Brigade
A system of staffing a kitchen so that each worker is assigned a set of specific tasks
ClassicalFront of the House
Modern
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Classical
Chef de cuisineSous-chef/aboyeur
Chefs de partie
Saucier PoissonierGrillardin FriturierRôtisseur PotagerLégumier EntremetierGarde Manger TournantPâtissier Commis
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
Front of the House
American FrenchDining room manager Maître D'hotel Wine steward SommelierHeadwaiter Chef de salleCaptains Chefs d’étageFront waiters Chefs de rangBack waiters Commis de rang
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
The Modern Kitchen
Master chef Executive chef Sous-chef Line cook Pastry chef Short-order cook Institutional cook Apprentice
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
The Professional ChefWhat does it take?
Knowledge Lifelong learning
Skill Experience
Taste Judgment Dedication Pride