Proffesionalisn, culinary arts

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

2. 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
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

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

4. Culinary Guilds
The Guild
Rotisseurs
Patissiers
Tamisiers
Vinaigriers
Traiteurs
Porte-chapes
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
The Product
Main cuts of meat
Poultry, pies, tarts
Breads
Sauces and stews
Ragouts
Caterers
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

5. The First Restaurant 1765
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.
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

6. The French Revolution
1789-1799
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.
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

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

8. Marie-Antonin Carême

9. Cuisine Classique Late 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 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 classical
cuisine recipes and garnishes
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

10. Auguste Escoffier

11. 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 Lenôtre
Developed innovations in
Bavarians, charlottes and mousses
Mastered techniques of freezing baked products
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

12. American Culinary Revolution
Charles Ranhofer (1836-1899)
The first internationally renowned chef of an American
restaurant, Delmonico’s in New York City
Published:
 The Epicurean, which contains 3500 recipes
Alice Waters
Launched 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.
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

13. 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.
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

14. Molecular Gastronomy
The Study of Food Science
Innovative Chefs are Combining Classic Haute
Cuisine with Food Science
Edible Menus, Liquid Nitrogen, Sous-Vide Cooking
Famous Chefs



Ferran Adria – El Bulli, Spain
Homaro Cantu – Moto, Chicago
Grant Achatz – Alinea, Chicago
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

15. 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
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

16. The Brigade
A system of staffing a kitchen so that each worker is
assigned a set of specific tasks
Classical
Front of the House
Modern
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

17. Classical
Chef de cuisine
Sous-chef/aboyeur
Chefs de partie
Saucier
Grillardin
Rôtisseur
Légumier
Garde Manger
Pâtissier
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
Poissonier
Friturier
Potager
Entremetier
Tournant
Commis
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

18. Front of the House
American
Dining room manager
Wine steward
Headwaiter
Captains
Front waiters
Back waiters
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
French
Maître D'hotel
Sommelier
Chef de salle
Chefs d’étage
Chefs de rang
Commis de rang
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

19. The Modern Kitchen
Master chef
Executive chef
Sous-chef
Line cook
Pastry chef
Short-order cook
Institutional cook
Apprentice
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

20. The Professional Chef
What does it take?
Knowledge

Lifelong learning
Skill

Experience
Taste
Judgment
Dedication
Pride
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved