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© 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Professionalism Chapter 1

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Page 1: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Professionalism

Chapter 1

Page 2: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

After studying this unit 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

Page 3: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Culinary TimelinePast to the Present

In the 1500s, culinary guilds were developed to dictate and monopolize the preparation of certain food items.

Each guild governed the production of a set of specific types of food.

Page 4: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Culinary Guilds

The Guild Rotisseurs Patissiers Tamisiers Vinaigriers Traiteurs Porte-chapes

The Product Main cuts of meat Poultry, pies, tarts Breads Sauces and stews Ragouts Caterers

Page 5: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

The First Restaurant1765

Monsieur Boulanger opened the first free-standing restaurant in Paris.

Boulanger’s contribution to the food service industry was to serve a

variety of foods prepared on premises to customers whose primary interest

was dining.

Page 6: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

The French Revolution1789-1799

The social structure in France changed.

The aristocracy, guilds and their monopolies were abolished.

A budding restaurant industry emerged.

Chefs could cater to the growing middle class.

Page 7: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Haute CuisineEarly 19th Century

Antonin Carême (1783-1833)“The Cook of Kings and the King of Cooks”

His stated goal was to achieve “lightness, grace, order and perspicuity in the preparation and presentation of

food.” As a saucier he standardized the use of roux and

devised a system to classify sauces As a garde-manger he popularized cold cuisine As a culinary professional he designed kitchen tools,

equipment and uniforms As an author he wrote and illustrated important texts

on culinary arts

Page 8: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Marie-Antonin Carême

Page 9: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Cuisine ClassiqueLate 19th Century

Auguste Escoffier (1846-1935)“Emperor of the World’s Kitchens”

Defined French cuisine and dining during La Belle Époque Simplified food preparation and diningClassified 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

classical cuisine recipes and garnishes

Page 10: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Auguste Escoffier

Page 11: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

20th Century

Fernand Point (1897-1955)Refined and modernized classical cuisine and laid the

groundwork for nouvelle cuisine

Gaston Lenôtre (1920-)Father of modern French pastry

Began a culinary school, L’École LenôtreDeveloped innovations in

Bavarians, charlottes and moussesMastered techniques of freezing baked products

Page 12: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

American Culinary Revolution

Charles Ranhofer (1836-1899)The first internationally renowned chef of an American

restaurant, Delmonico’s in New York CityPublished: The Epicurean, which contains 3500 recipes

Alice WatersLaunched the New American cuisine

Her goal was to serve fresh, seasonal and locally grown produce in simple preparations that preserved and

emphasized the foods’ natural flavors.

Page 13: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Fusion Cuisine

American cuisine has always been influenced by cuisines from other countries. This is most

evident in fusion cuisine, which began in the mid-1980s.

In fusion cuisine, ingredients or preparation methods associated with one ethnic or

regional cuisine are combined with those of another.

Page 14: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Influences on Modern Food Service Operations

New technologies Food storage Transportation

New foods Hybridization Genetic engineering

New concerns Health issues Public safety

New consumers The global community

Page 15: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

The Brigade

A system of staffing a kitchen so that each worker is assigned a set of specific tasks

ClassicalFront of the House

Modern

Page 16: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Classical

Chef de cuisineSous-chef/aboyeur

Chefs de partie

Saucier PoissonierGrillardin FriturierRôtisseur PotagerLégumier EntremetierGarde Manger TournantPâtissier Commis

Page 17: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Front of the House

American FrenchDining room manager Maître D'hotel Wine steward SommelierHeadwaiter Chef de salleCaptains Chefs d’étageFront waiters Chefs de rangBack waiters Commis de rang

Page 18: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

The Modern Kitchen

Master chef Executive chef Sous-chef Line cook Pastry chef Short-order cook Institutional cook Apprentice

Page 19: Ch 01 Professionalism

© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

The Professional ChefWhat does it take?

Knowledge Lifelong learning

Skill Experience

Taste Judgment Dedication Pride