5. 1783 to 1833
16th child of poor family, started as
kitchen boy in catering service at age 10.
6 years later apprentice Pâtissier and
taught himself to read and write.
1803, Chef Pâtissier to Talleyrand,
French foreign minister.
Turned down Czar Alexander's invitation
to be Russia's leading chef. Became
Maitre chef at Carlton House in London
where he set standards for chefs
throughout Great Britain.
Began a system of organization. Founder
of Haute Cuisine.
6. The Emperor of Chefs
Georges Auguste
Escoffier
France, 1847-1935
1890 with Ritz opened the
Savoy in London stayed until
1898
worked with uncle in Nice at
age 13
1898, moved to the Carlton
Hotel - one of the most
famous in Europe:French
Cuisine & Dining
7. Culinary Innovations
Basic Principals--simplified Process
Emperor William II called him the
Emperor of chefs
Chevailer of Legion of Honour 1920 and
Officer of the Legion in 1928
retired in 1921 at 74 (worked for 62
years)
wrote Le Guide culinaire and several
others
Restructured Kitchens (Brigade System)
added principle of task organization to
that of kitchen layout
1935
8. Kitchen Brigade
o Chef de Cuisine
o Manager of the kitchen and kitchen staff.
o Executive chef
o Highest level possible. Usually with diploma or
certificate, often more time spent doing organization and
paperwork than actually cooking. Coordinates all kitchen
functions
o Head chef
o The person in authority in the kitchen. Title refers to
those who have professional cooks working for them.
o Working chef
o In charge of the kitchen in smaller establishments. Does
the duties of a chef as well as being responsible for part
or all of a station.
o Sous Chef
o Second in Command. Responsible for the physical
operation of the kitchen, including supervision as well as
preparation.
9. Chefs de Partie
Saucier: fish, sautéed dishes, stews, hot hors d'ouevers,
hot entrees and sauces. Commands after the sous chef.
Rotissieur: Prepares items roasted in the oven and on the
spit. Works under the Saucier.
Friturier: fry cook - responsible for deep fried foods. Works
under the Saucier.
Grillardin: responsible for grilled foods. Works under the
Saucier.
Garde Manger: Processes raw meat, cold dishes, forcemeat,
pies, galantines and cold hors d'ouevres. Next in line after
the saucier for command.
Charcutier, and Butcher: work under the Garde Manger
EntremetreVegetable cook, responsible for soups
(sometimes saucier does this), vegetables, pasta, and foods
made of flour, eggs and cheese..
Potager: soup cook, originally was under the supervision of
the Entremetier
Patissier: Pastry chef: all basic desserts, hot desserts, cold
desserts, frozen desserts and hot and cold pastries.
Boulanger and Glacier: work under the Patissier
Other cooking stations are Tournant (swing cook), de Garde
(duty chef), de Nuit (night chef), Banquet chef, etc.
Commis: assistants to the chefs de partie. Usually
journeyman cooks.
Apprentices: training in each of the parties in turn to learn
the entire kitchen
10. Many larger operations particularly hotels, may
use the full, traditional kitchen brigade. Some
may even have demi-chef de parti positions. As
the kitchen becomes smaller, the use of the
brigade and duties of the various parti are
adapted.
In a large operation, there may be a Chef de Parti,
a demi chef, 2 or 3 commis and 1 or 2
apprentices. This pattern would be similar for
each of the departments in the kitchen.
In a medium size kitchen, there may be one
individual preparing sauces (saucier), another
whose responsibility is vegetables (entremetiere),
another doing cold foods (garde manger) and so
on.
In smaller kitchens, brigade lines are blurred.
One or two individuals may prepare all the hot
food while another does cold food and some
desserts.
The brigade duties may still exist but not as
obviously or as clearly defined as in a larger
establishment.
11. COORPORATE CHEF
EXECUTIVE CHEF
EXECUTIVE SOUS CHEF EXECUTIVE SOUS CHEF
SOUS CHEF SOUSCHEF
CHEF DE PARTIE HEAD BAKER
DEMI CHEF DEMI CHEF
COMMIS 1 COMMIS 1
COMMIS 2 COMMIS 2
COMMIS 3 COMMIS 3
APPRENTICE APPRENTICE
12. 1765, Paris
Boulanger
“Restaurants”
Leg of lamb in white sauce
Dishes and prices displayed on slate
or poster
Post French Revolution
Fancier
Framed menus
Check listing amount due
Father of Modern Restaurant/a la
carte menu
A La Carte Menu
13. CIA and Apprenticeships
Culinary Institute of America (CIA) was the first culinary school
to hold career-based courses on the art of cooking.
First location was on campus of Yale University in Connecticut.
Later, it moved to New York in 1972.
Before CIA was established, people who wanted a career in
Culinary Arts had to go through apprenticeships under
seasoned chefs to gain on-the-job training.
Learning method traditional course in Europe, but a challenging
arrangement as organized apprenticeships were a new concept
in the U.S.
Apprenticeships offer excellent culinary experience to aspiring
chefs.
14.
15. 1929-American Culinary Federation founded
1946-New Haven Restaurant Institute was founded. Located
on campus of Yale University.
1951 Institute renamed the Culinary Institute of America to
reflect diverse student population. Relocated to Hyde Park,
NY.
1963-”The French Chef” hosted by Julia Child, airs on TV and
introduces French cuisine to America.
1973-Johnson and Wales University opens college of culinary
arts.
1976-ACFEI Apprenticeship program is started, first official
cooking apprenticeship program in U.S.
1977-The California Culinary Academy, now offering a Le
Cordon Bleu opens.
16. 1980-The New England Culinary Institute opens.
1984-The French Culinary Institute opens.
1986-The ACFEI Accrediting Commission is formed.
Five schools receive accreditation in commission’s
first year of operation.
1988-The Shaw guide publishes “The Guide to
Cooking Schools,” which is considered to be first
comprehensive list of culinary arts programs offered
around world.
1993-Food Network begins broadcasting TV shows
nationwide, helping to create the modern celebrity
chef.
1995-The Culinary Institute of America opens a
campus in CA
17. TWO IMPORTANT
COOKBOOKS
The first important cookbook
to appear at the end of the Middle Ages was Le Viandier (“The Cook”),
by Guillaume Tirel, usually known as
Taillevent, born about 1310. Taillevent invented many dishes, especially
sauces and soups. He refined
old recipes to depend less on heavy use of spices and more on the
flavors of the foods themselves. He wrote his book
before the invention of the printing press, and handwritten copies of it
remained in use for more than a century,
until 1490, when it became perhaps the first cookbook ever printed. By
the seventeenth century, cooking
practices still had not advanced much beyond Taillevent’s day.
18. Thenext most important cookbook after
Taillevent’s was Le Cuisinier François
(“The French Chef”), by François-
Pierre de La Varenne (1615–1678). This
book, published in 1651, was a summary
of the cooking practices in households
of the aristocracy. It was one of the first
books to present recipes and cooking
techniques in an orderly fashion rather
than as an unsystematic collection.
Le Cuisinier François was one of the
main reference works for cooks for
more than 150 years.
These two chefs are memorialized
in the names of two important culinary
institutions. Taillevent is the name of a
Paris restaurant that has long been one
of the finest in France, and La Varenne
is the name.
19.
20. Fernand Point (1897–1955).
Working quietly and steadily in his restaurant, La Pyramide,
in Vienne, France, Point simplified and lightened classical
cuisine. He was a
perfectionist who sometimes worked on a dish for years
before he felt it was good enough to
put on his menu. “I am not hard to please,” he said. “I’m
satisfied with the very best.” Point
insisted every meal should be “a little marvel.”
Point’s influence extended well beyond his own life. 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
21. in the 1960s and early 1970s for a style of cooking called nouvelle
cuisine. Reacting to what
they saw as a heavy, stodgy, overly complicated classical cuisine, these
chefs took Point’s
lighter approach even further. They rejected many traditional principles,
such as the use of
flour to thicken sauces, and instead urged simpler, more natural flavors
and preparations, with
lighter sauces and seasonings and shorter cooking times. In traditional
classical cuisine, many
dishes were plated in the dining room by waiters. Nouvelle cuisine,
however, placed a great
deal of emphasis on artful plating presentations done by the chef in the
kitchen.
22. The use of ingredients and techniques from more than one
regional, or international, cuisine in a single dish is known as
fusion cuisine. Early attempts to prepare fusion cuisine often
produced poor results because the dishes were not true to any
one culture and were too mixed up. This was especially true in
the
1980s, when the idea of fusion cuisine was new. Cooks often
combined ingredients and techniques without a good feeling for
how they would work together. The result was sometimes a
jumbled mess. But chefs who have taken the time to study in
depth the cuisines and cultures they borrow from have brought
new excitement to cooking and to restaurant menus.
23. CATERINA DE MEDICI
The Medicis were a powerful Italian family that ruled Florence from
the fourteenth to the sixteenth century and provided, in addition to
the rulers of Florence, three popes and two queens of France.
Until recently, the accepted and often-told story is that when
Caterina de Medici went to France in 1533 to marry the future King
Henry
II, she brought with her a staff of cooks as part of her household.
This introduction of Italian cooking practices into France supposedly
changed and modernized the cooking not only of France but of all of
Western Europe. According to this story, Caterina and her Italian
cooks should be credited with fostering modern cuisine.
24. One of these technologies is the practice of
cooking sous vide (soo veed, French for “under
vacuum”).
Sous vide began simply as a method for packaging
and storing foods in vacuum sealed
plastic bags. Modern chefs, however, are exploring
ways to use this technology to
control cooking temperatures and times with
extreme precision. As a result, familiar foods have
emerged with new textures and flavors.
25. Another approach to cooking precision was pioneered by
the Spanish chef Ferran Adrià
in his acclaimed restaurant, El Bulli. Adrià explores new
possibilities in gels, foams, powders,
infusions, extracts, and other unexpected ways of
presenting flavors, textures, and aromas.
This approach to cooking is called molecular gastronomy, a
name coined by the French
chemist Hervé This, who has done much of the research in
the field. Molecular gastronomy
has been taken up by Heston Blumenthal in England, Wylie
Dufresne, Grant Achatz, and
Homaro Cantu in North America, and other chefs who
continue to experiment and to explore
what science and technology can contribute to food and
food presentation.
26. Standards
of Professionalism
The successful food-service worker follows an unwritten
code of behavior and set of attitudes
we call professionalism
Positive Attitude Toward the Job
Staying Power
Ability to Work with People
Eagerness to Learn
A Full Range of Skills
Experience
Dedication to Quality
Good Understanding of the Basics
