The Food Service Industry

Foods I: Unit 1

A Culinary Journey…

Ever wonder where and when certain foods evolved?

The Food Timeline

Evolution of Food & Culture…

The Greeks & Romans

Foods

Breads Wines Sauces

Evolution of Food & Culture…

Moors & Spaniards

Syrups Pastries Almonds

Foods

Evolution of Food & Culture…

Europeans & Travel

Foods

Chocolate Chilies Seed Vegetables

The History Behind the Restaurant…

Paris, France 1765

Sheep’s Feet in White Sauce “Trotters”

Lawsuit

The French Revolution

Evolution of Food & Culture…

Immigration

United States & the World Wars

“Worldly” Cuisines

Influential Chefs & Trends in Cuisine

Throughout the 18th 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.

Influential Chefs & Trends in Cuisine

In the latter half of the 19th 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 SystemBoucher: butcherBoulanger: bread bakerDecorateur: specialty cake makerGarde Manger: cold food preparationPatissier: pastry chefSaucier: saute chefSous Chef: second chef in charge

Influential Chefs & Trends in Cuisine

As the world entered the 20th 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.

The Effects of Technology…

Farming Transportation

Refrigeration

Today’s Currents & Trends…

The restaurant business as a whole is subject to the same changes that affect our entire culture…Family StructureMediaTechnology

Modern Dining Environments

Themed Restaura

nts

Casual Dining

Quick Service

Fine 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.

Today’s Careers in the Food Industry

Customer Service Food Production Management Other…

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 ‘

Food Production

Sous Chef

Chef Sauci

er

Banquet

Chef

Pastry Chef

Garde Mang

er

Baker

Fry 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 bread

s

Range and deep fat

frying

Prepares large quantiti

es of foods

Cleans,

trims, and cuts food

Washes all

flatware and pots and pans

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

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

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. 

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