More Related Content Similar to Famous Chefs in the Food Industry .pptx Similar to Famous Chefs in the Food Industry .pptx (20) 2. Copyright © Texas Education Agency, 2017. All rights reserved. 2
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Past and Present: Chefs and Entrepreneurs
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Chef
A highly skilled professional who
is proficient in all aspects of food
preparation
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History of the Chef Title
> French for “chief”
> Short for chef de cuisine or
chief of the kitchen
> Mark of respect and distinction
> Describes a professional cook
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Famous Chefs in History
> Alice Waters
> Ferdinand Metz
> Fernand Point
> Georges August Escoffier
> Julia Child
> Marie-Antoine Carême
> Paul Bocuse
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Culinary Kitchen Brigade
Georges August Escoffier is credited
for developing the kitchen brigade
system
> A chain of command
> Assigns certain responsibilities to
kitchen staff
Executive Chef – Chef de Cuisine
> Sous Chef – assistant chef
> Chef de Partie – line or station chef
> Saucier – sauce cook
> Poissonier – fish cook
> Grillardin – grill cook
> Friturier – fry cook
> Rotisseur – roast cook
> Entremetier – vegetable cook
> Potager – soup cook
> Tournant – swing cook
> Garde Manager – pantry chef
> Patissier – pastry chef
> Boucher – butcher
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Entrepreneur
A self-motivated person who runs a business
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Business Owners
> Create and run a business
> Takes personal and financial
risks
> Hopes for personal satisfaction
and financial rewards
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Food Entrepreneurs
> Bill Darden
> Dave Thomas
> Colonel Harlan Sanders
> Ray Kroc
> Ruth Fretel
> Steve Ells
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Julia Child
> Encouraged people to care
about food and cooking
> Inspired Americans to cook
French recipes
> Wrote several cookbooks
> Starred in several television
programs
> Donated her kitchen to the
Smithsonian Institute in 2001
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Cooking with Julia Child
(click on link)
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Let’s Review!
1. What are the chef’s duties?
2. Who created the kitchen brigade?
3. Name the first five positions in the brigade.
4. Do you think entrepreneurs are risk-takers?
5. Why was Julia Child so successful?
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References and Resources
Images:
> Shutterstock™ images. Photos obtained with subscription. (Slides 4, 5, 6, 8, 9, 10, 13, 15)
Textbooks:
> Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.
> Foundations of restaurant management & culinary arts. (2011) Boston, MA: Prentice Hall.
> Draz, J., & Koetke, C. (2014). The culinary professional. Tinley Park, Illinois: The Goodheart-Willcox Company.
Website:
> Chef Jobs, Training, and Career Paths
The contemporary kitchen, from institutional to fine-dining restaurant, runs according to a strict hierarchy in which the chef plays the lead
role. Assignments differ based on the precise needs of a given kitchen, but in most upscale American and European facilities the
nomenclature and roles are determined by the Brigade System.
http://www.culinaryschools.org/chef-types/
> Julia Child's Kitchen at the Smithsonian
Julia Child shared the passions, philosophies, and products of this kitchen in her home with family, friends, colleagues, and fans for 45
years. Now she is sharing the kitchen itself with millions, having donated it to the National Museum of American History in 2001.
http://americanhistory.si.edu/juliachild/
YouTube™:
> Cooking with Julia Child
Through her television shows, Julia Child shared her love for culinary arts with the world.
https://youtu.be/rwiv30rV4LU
Editor's Notes Today’s chef has earned a mark of respect and distinction that describes a professional cook who has reached the position through hard work and dedication to quality.
Entrepreneurs have contributed to the foodservice industry by cultivating new restaurants chains and franchises.
Many of the chef’s duties are managerial and oversees all of the operations of a restaurant.
The chef must also be an excellent cook and oversee the work of other cooks.
These are just a few of the chefs that made an impact in the foodservice industry.
We will learn more about them and others later in the lesson.
One of the most important contributions from Georges Escoffier is the brigade system that is based on the military rankings.
He is also referred to as the “King of the Kitchen.”
Food service entrepreneurs usually begin by opening a small business such as a deli, bakery or small restaurant.
As an owner, you can decide what type of restaurant to open.
Imagine being your own boss!
Would you like to one day own your own foodservice business?
These are a few of the food entrepreneurs we are familiar with.
Do you know who they are and what foodservice business they started?
Bill Darden – Red Lobster®
Dave Thomas – Wendy’s®
Colonel Harlan Sanders – Kentucky Fried Chicken®
Ray Kroc - McDonalds®
Ruth Fretel – Ruth’s Chris Steak House®
Steve Ells – Chipotle Mexican Grill® Julia Child had a passion for food and enjoyed preparing it as much as eating it.
She was the first chef to be featured on national television.
Julia Child’s kitchen is still available for the public to view in the exhibition - FOOD: Transforming the American Table 1950-2000.
Click on hyperlink to view video:
Cooking with Julia Child
Through her television shows, Julia Child shared her love for culinary arts with the world.
https://youtu.be/rwiv30rV4LU
Answers to the questions are found within the slide presentation or may vary with class discussion.
