Marie Antoine Car ê me 1784-1833 Chef of kings and king of Chefs. Credited with creating the toque. He published a classification of all sauces into groups, based on four mother sauces.

Chef of kings and king of Chefs. Credited with creating the toque. He published a classification of all sauces into groups, based on four mother sauces.

Auguste Escoffier 1846-1935 Further codified cuisine by adding a 5 th mother sauce. Created the kitchen brigade and brought discipline to the kitchen environment. Along with Cesar Ritz in the 1890s started the Grand Hotel era. Wrote the Guide Culinaire in 1903 which is the basis of classic French Cuisine used to this day

Further codified cuisine by adding a 5 th mother sauce. Created the kitchen brigade and brought discipline to the kitchen environment. Along with Cesar Ritz in the 1890s started the Grand Hotel era. Wrote the Guide Culinaire in 1903 which is the basis of classic French Cuisine used to this day

Michelin Guide The Michelin Guide was created in 1900 as a way to increase tire sales. Originally it covers only hotels. Eventually in 1933 it begins to cover restaurants. They create the unequivocal standards for luxury through their star system

The Michelin Guide was created in 1900 as a way to increase tire sales. Originally it covers only hotels. Eventually in 1933 it begins to cover restaurants. They create the unequivocal standards for luxury through their star system

Fernand Point 1897-1955 He single-handedly created the ultimate destination restaurant for the elite set of world travelers in the 1930s. He set the standard for other establishments to emulate in order to achieve 3 Stars from the Michelin Guide

He single-handedly created the ultimate destination restaurant for the elite set of world travelers in the 1930s. He set the standard for other establishments to emulate in order to achieve 3 Stars from the Michelin Guide

Fernand Point Quotes "When one thinks of la grande cuisine one cannot think of money; the two are incompatible. La grande cuisine is extremely expensive-but that does not mean one cannot do very good cooking with inexpensive ingredients." "Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about." "In all professions without doubt, but certainly in cooking one is a student all his life." "Success is the sum of a lot of small things done correctly."

"When one thinks of la grande cuisine one cannot think of money; the two are incompatible. La grande cuisine is extremely expensive-but that does not mean one cannot do very good cooking with inexpensive ingredients."

"Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about."

"In all professions without doubt, but certainly in cooking one is a student all his life."

"Success is the sum of a lot of small things done correctly."

Fernand Point family tree Fernand Point Trains the Fathers of Nouvelle Cuisine Alain Chapel Paul Bocuse Trois Gros Brothers Michel Guerard

Fernand Point

Trains the Fathers of Nouvelle Cuisine

Alain Chapel Paul Bocuse Trois Gros Brothers Michel Guerard

Paul Bocuse The first chef to make Chefs the prominent individual in a restaurant. The Chef is the owner, manager and his name is the restaurant. Any present day superstar chef has Bocuse to thank for making this possible

The first chef to make Chefs the prominent individual in a restaurant. The Chef is the owner, manager and his name is the restaurant. Any present day superstar chef has Bocuse to thank for making this possible

The New Disciples of Nouvelle Cuisine Bernard Guy Georges Joel Loiseau Savoy Blanc Robuchon

Bernard Guy Georges Joel

Loiseau Savoy Blanc Robuchon

The 90’s trendsetters Jacques Marc Pierre Alain Maximin Veyrat Gagnaire Ducasse

Jacques Marc Pierre Alain

Maximin Veyrat Gagnaire Ducasse

American Cuisine Jean Alice Charlie Thomas Louis Waters Trotter Keller Palladin

Jean Alice Charlie Thomas

Louis Waters Trotter Keller

Palladin

Molecular Gastronomy Ferran Adria from El Bulli creates a food revolution

Ferran Adria from El Bulli creates a food revolution

Disciples of Molecular Gastronomy Wylie Heston Grant Dufresne Blumenthal Achatz WD-50 The Fat Duck Alinea

Wylie Heston Grant

Dufresne Blumenthal Achatz

WD-50 The Fat Duck Alinea

Current Trends in Food Farm to table Environmental stewardship Locavore Sensorial experience dining Customized customer menu Micro-regional cuisine

Farm to table

Environmental stewardship

Locavore

Sensorial experience dining

Customized customer menu

Micro-regional cuisine