Escolar Documentos
Profissional Documentos
Cultura Documentos
PROFESSIONALISM
Robert Burton, British Author (1577-1640)
PROFESSIONALISM
You will be able to:
Discuss the development of the modern food
service industry
Name the key historical figures responsible for
developing food service professionalism
Explain the organization of the classic and
modern kitchen brigades
Appreciate the role of the professional chef in
modern food service operations
Understand the attributes a student chef needs
to become a professional
PROFESSIONALISM
In the 1500s, culinary guilds were developed to
dictate and monopolize the preparation of certain
food items.
PROFESSIONALISM
The Guild The Product
Rtisseurs Main cuts of meat
Ptissiers Poultry, pies, tarts
Tamisiers Breads
Vinaigriers Sauces and stews
Traiteurs Ragouts
Porte-chapes Caterers
PROFESSIONALISM
Monsieur Boulanger opened the first free-standing
restaurant in Paris.
PROFESSIONALISM
The social structure in France changed.
PROFESSIONALISM
Antonin Carme (1783-1833)
The Cook of Kings and the King of Cooks
PROFESSIONALISM
Copyright 2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky Hause Martel
Cuisine Classique
Late 19th Century 9
PROFESSIONALISM
Auguste Escoffier (1846-1935)
Emperor of the Worlds Kitchens
Defined French cuisine and dining during La Belle poque
Simplified food preparation and dining
Classified the five families of sauces
He wrote:
Le Livre des menus a guide to planning meals
Ma cuisine a survey of cuisine bourgeoisie (middle
class cuisine)
Le Guide Culinaire still in use today, a collection of
classic cuisine recipes and garnishes
PROFESSIONALISM
Copyright 2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky Hause Martel
Charles Ranhofer (1836-1899) 11
PROFESSIONALISM
The first internationally renowned chef of an
American restaurant, Delmonicos in New York
City
Published: The Epicurean, which contains 3500
recipes
PROFESSIONALISM
Fernand Point (1897-1955)
Refined and modernized classic cuisine and laid the
groundwork for nouvelle cuisine
Inspired and trained influential chefs: Paul Bocuse, Jean
and Pierre Troisgros and Alain Chapel, among others
PROFESSIONALISM
Broad changes are influencing cuisine today.
PROFESSIONALISM
Launched New American cuisine
Opened Chez Panisse in Berkeley, California in
1971.
Her goal is to serve fresh, seasonal and locally
grown produce in simple preparations that preserved
and emphasized the foods natural flavors.
PROFESSIONALISM
American cuisine has always been
influenced by cuisines from other countries.
This is most evident in fusion cuisine,
which began in the mid-1980s.
PROFESSIONALISM
Although chefs look to incorporate global
flavors and ingredients, they also seek
locally-grown foods.
Promotes agriculture
Focus is on foods served in season
Protects heirloom varieties
PROFESSIONALISM
New technologies
Stoves replace fireplace cooking
Food storage, canning and freezing
Transportation, train then air shipping
PROFESSIONALISM
Ferran Adra (1962
The Salvador Dali of the kitchen
PROFESSIONALISM
Copyright 2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky Hause Martel
Influences on Modern Food Service
Operations 20
PROFESSIONALISM
New foods
Hybridization
Genetic engineering
New concerns
Health issues
Public safety
New consumers
The global community
PROFESSIONALISM
Back-of-the-House
A system of staffing a kitchen so that each
worker is assigned a set of specific tasks
Escoffier is credited with developing this
hierarchical system
Modern
Classic
PROFESSIONALISM
Executive chef
Sous-chef
Area chefs
Line cook
Pastry chef
Apprentice
Short-order cook
PROFESSIONALISM
Chef de cuisine
Sous-chef/aboyeur
Chefs de partie
Saucier Poissonier
Grillardin Friturier
Rtisseur Potager
Lgumier Entremetier
Garde-Manger Tournant
Ptissier Commis
PROFESSIONALISM
Front-of-the-House
American French
Dining room manager Matre d'htel
Wine steward Sommelier
Headwaiter Chef de salle
Captains Chefs dtage
Front waiters Chefs de rang
Back waiters Commis de rang
PROFESSIONALISM
Knowledge
Lifelong learning
Skill
Develops with Experience
Taste
Judgment
Dedication
Pride