This document discusses the history and development of the modern food service industry from the 1500s to present day. It outlines the progression from culinary guilds in the 1500s to the establishment of the first restaurant in 1765 in Paris. Key figures like Carême in the early 19th century and Escoffier in the late 19th century helped define and professionalize haute cuisine. The modern kitchen brigade system traces its origins to Escoffier. Trends like fusion cuisine, farm-to-table, and molecular gastronomy continue to influence the industry today.

8. Marie-Antonin Carême

10. Auguste Escoffier (1846-1935)

19. Ferran Adrìa – (1962-