CURLINARY HISTORY

2.  Eating is an indispensable human activity. As
a result whether we realize it or not the drive
to obtain food has been a major catalyst
across all of history ,from prehistoric times to
the present .epicure jean Antheleme Brillat
said it best :Gastronomy govens the whole
life of man.

3.  Most anthropologists believe that cooking
fires began only about 250,000 years ago,
when hearths started appearing ,Phlogentic
analysis by Chris Organ,Charles Nunn, Zarin
Machanda and Richard Wrangham suggests
that human ancestors may have invented
cooking as far back as 1.8 million to 2-3
million years ago

4.  Unlike many animals, human are capable of
digesting myriad substances. Evidence that
the bulk of the prehistoric humans diet
consisted of plants materials, probably
gathered by women, is extensive. Animals
trapped or hunted by men occasionally
supplemented plants foods . Probably
anything member of a shore-dwelling family
would gather sea-food, particularly
crustaceans and other shellfish.

5.  The commercial cooking program prepare
graduate for entry level employment as a
prep cook’s assistant ,line, cook, pantry
person, baker , grade manager, or sous chef
in culinary establishments that include
restaurant, corporate dining room, hospitals,
hotels, and catering companies.

6.  1783 to 1833
 16th child of poor family started as kitchen
boy in catering service at age of 10
 6 years later apprentice Patissier and taught
to read and write
 1803 Chef Patissier to Talleyrand,French
foreign minister

7.  Auguste Escoffier
 France 1846
 1890 opened the Savoy in London stayed
until 1898
 Made Culinary innovations
 Retired at age of 74 in 1921
 Restructured Kitchens .

8.  Chef de Cuisine
-manager of kitchen and kitchen staff
 Executive chef
- Highest level possible . Coordinate all
kitchens functions
 Head chef
- The person in authority in the kitchens
 Working chef
- in charge of the kitchens in smaller
establishments

9.  Sous Chef
- second in command
.Responsible for physical
operation of kitchen
 chefs de Parti
- commands the sous chef
- looks over all the functions
going in kitchens
- commands all the lower
chefs