Mais conteúdo relacionado Semelhante a Chapter 1 (12) Chapter 11. CHAPTER ONE
PROFESSIONALISM
“ Cookery is become an art, a noble science; cooks are gentleman.
”
– Robert Burton, British Author (1577-1640)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
2. After studying this unit 2
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
3. Culinary Timeline
Past to the Present 3
PROFESSIONALISM
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.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
4. Culinary Guilds 4
PROFESSIONALISM
The Guild The Product
– Rôtisseurs – Main cuts of meat
– Pâtissiers – Poultry, pies, tarts
– Tamisiers – Breads
– Vinaigriers – Sauces and stews
– Traiteurs – Ragouts
– Porte-chapes – Caterers
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
5. The First Restaurant - 1765 5
PROFESSIONALISM
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.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
6. The French Revolution
1789-1799 6
PROFESSIONALISM
The social structure in France changed.
The aristocracy, guilds and their monopolies
were abolished.
A nascent restaurant industry emerged.
Chefs could cater to the growing middle class.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
7. Haute Cuisine
Early 19th Century 7
PROFESSIONALISM
Antonin Carême (1783-1833)
“The Cook of Kings and the King of Cooks”
His stated goal - 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
8. Marie-Antonin Carême 8
PROFESSIONALISM
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
9. Cuisine Classique
Late 19th Century 9
PROFESSIONALISM
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
classic cuisine recipes and garnishes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
10. Auguste Escoffier (1846-1935) 10
PROFESSIONALISM
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
11. Charles Ranhofer (1836-1899) 11
PROFESSIONALISM
The first internationally renowned chef of an
American restaurant, Delmonico’s in New York
City
Published: The Epicurean, which contains 3500
recipes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
12. 20th Century – Lighter Foods,
Simplification of Techniques 12
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
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
13. American Culinary Revolution
1960’s - present 13
PROFESSIONALISM
Broad changes are influencing cuisine today.
Consumers and chefs seek authentic ethnic
cuisines inspired by the arrival of diverse
immigrant groups, particularly those from Asian
and Latin American countries
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
14. Alice Waters (1944 - 14
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.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
15. Fusion Cuisine 15
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.
Infusion cuisine, ingredients or preparation
methods associated with one ethnic or
regional cuisine are combined with those of
another.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
16. Farm-To-Table-Movement 16
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
17. Influences on Modern Food Service
Operations 17
PROFESSIONALISM
New technologies
– Stoves replace fireplace cooking
– Food storage, canning and freezing
– Transportation, train then air shipping
The study of chemistry and physics of food
preparation resulted in a contemporary
culinary movement often referred to as
molecular gastronomy.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
18. Molecular Gastronomy 18
PROFESSIONALISM
Ferran Adrìa (1962 –
“The Salvador Dali of the kitchen”
Spanish chef trained in French nouvelle cuisine
Committed to “reinventing cuisine” as we know it
Credited with advancing the culinary science
movement
His food engages all senses, using fresh
ingredients
Small tasting plates of as many as 35 courses
Using equipment and ingredients more common in
food manufacturing
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
19. Ferran Adrìa – (1962- 19
PROFESSIONALISM
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
20. Influences on Modern Food Service
Operations 20
PROFESSIONALISM
New foods
– Hybridization
– Genetic engineering
New concerns
– Health issues
– Public safety
New consumers
– The global community
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
21. The Kitchen Brigade 21
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
22. The Modern Kitchen Brigade 22
PROFESSIONALISM
Executive chef
Sous-chef
Area chefs
Line cook
Pastry chef
Apprentice
Short-order cook
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
23. The Classic Kitchen Brigade 23
PROFESSIONALISM
Chef de cuisine
Sous-chef/aboyeur
Chefs de partie
Saucier Poissonier
Grillardin Friturier
Rôtisseur Potager
Légumier Entremetier
Garde-Manger Tournant
Pâtissier Commis
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
24. The Dining Room 24
PROFESSIONALISM
Front-of-the-House
American French
– Dining room manager Maître d'hôtel
– Wine steward Sommelier
– Headwaiter Chef de salle
– Captains Chefs d’étage
– Front waiters Chefs de rang
– Back waiters Commis de rang
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
25. The Professional Chef
What does it take? 25
PROFESSIONALISM
Knowledge
– Lifelong learning
Skill
– Develops with Experience
Taste
Judgment
Dedication
Pride
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel