INTRODUCTION

1. PRESENTED BY: MARIANNE T. EVANGELISTA, MSHRM

3. WHAT IS CULINARY?
• Culinary is the art
of cooking.
• The word "culinary"
is defined as
something related
to, or connected
with, cooking or
kitchens

4. BRIEF HISTORY OF
CULINARY
• 16thCentury•“Restaurant "comes from the French word “Restaurer”,
which means “to restore .
‟
• During the 16thcentury, the word restorative was used to describe
rich and highly flavored soups and stews capable of restoring lost
strength
–Soups and stews were made by guild members
• Each guild had a monopoly on selling certain foods.
• In the 18th
century First modern restaurant opened in 1765 when
Monsieur Boulanger, a Parisian tavern keeper, hung a sign advertising
the sale of his special restorative, sheep feet in white sauce,
• Boulanger's served food “family style "and ate at communal tables
within the establishment (focused on people whose primary interest
was dining)
• In early 19th
century More restaurants opened serving a greater
selection of items and catering to more people

5. COOKING
• The process of
using heat to
prepare foods
for consumption

6. CULINARIAN
• Is commonly known
as a cook or a chef.
• Culinary artists are
responsible for
skillfully preparing
meals that are as
pleasing to the palate
as to the eye.
• They are required to
have a knowledge of
the science of food
and an understanding
of diet and nutrition.

8. MONSIEUR ANTOINE
BOULANGER
• The first true
restaurant
proprietor is
believed to have
been one Monsieur
A.Boulanger; a soup
vendor. Who in
1765 opened his
business on the Rue
Bailleul, in Paris.

9. MARIE ANTOINE CAREME
• Known as the "King of Chefs,
and the Chef of Kings“.
• Was an early practitioner and
exponent of the elaborate
style of cooking known as
haute cuisine, the "high art"
of French cooking: a
grandiose style of cookery
favored by both international
royalty and by the newly rich
of Paris.
• Carême is often considered
as one of the first
internationally renowned
celebrity chefs.

10. ALEXIS SOYER
• French chef who became
the most celebrated cook
in Victorian England.
• He also tried to alleviate
suffering of the Irish
poor in the
Great Irish Famine (1845–1849)
, and improve the food
provided to British
soldiers in the
Crimean War.

11. GEORGES AUGUSTE
ESCOFFIER
• Georges Auguste Escoffier, called
the “King of Chefs”, is the most
respected culinary personality of
our times.
• Was a French chef, restaurateur
and culinary writer who
popularized and updated
traditional French cooking
methods.
• His three most crucial
achievements are revolutionizing
and modernizing the menu, the
art of cooking and the
organization of the professional
kitchen. He developed the first a
la Carte menu.

12. LOUIS SZATHMARY
• Szathmary is responsible for the
creation of Johnson & Wales'
Culinary Archives and Museum,
which was made possible by his
donation of a 400,000-item,
culinary-arts memorabilia
collection in 1989.
• Szathmary made his mark on the
restaurant industry as Chicago's
first chef-owner personality at the
Bakery Restaurant, a 117-seat
upscale continental restaurant,
which he ran from 1963 to 1989 on
the Near North Side.
• During the Bakery's heyday
customers with reservations lined
up outside for two or more hours,
waiting to sample the daily five-
course, prix-fixe menu.

13. FERNAND POINT
• He is called the
"Father of Novelle
Cuisine" and Master
of la grand cuisine.
Point is undoubtedly
one of the greatest
chefs ever.

14. JAMES BEARD
• He is respected as the
"Father of American
Gastronomy".
• In 1955, he established
"The James Beard
Cooking School" where
he taught cooking to
men and women for
about 30 years.

15. JULIA CHILD
• She is a member of the
International Association
of Culinary Professionals
and a co-founder of the
American Institute of
Wine and Food. In 1963,
the TV cooking show "The
French Chef" was a huge
success.
• She has written several
books of which 'Mastering
the Art of French Cooking'
published in 1961

16. FERRAN ADRIA
• He is considered the
father of modern
Spanish cuisine.
• He uses new techniques
and gadgets and has a
wonderful creativity. In
his experiments, he
skews ingredients to
unexpected textures and
serves them at
unconventional
temperatures.

17. TODD GRAY
• He is altering the
definition of American
food.
• He is trying to prove
that American cuisine
is not limited to bland,
mass market and pre-
packaged food.

18. PATRICIA YEO
• She is known for
blending exotic Asian,
Mediterranean and
South western
ingredients into
unique delicacies.
• Her Eclectic American
restaurant AZ started
in the year 2000.
• She has authored the
cookbook 'Cooking
from A to Z'.

19. THIERRY BLOUET
• In 2000, he was
honored with the rank
of Maitre’d Cuisinier in
France.
• He established the
world famous "Cafe
des Artistes" restaurant
in Puerto Vallarta.

20. JOHN ASH
• He is an internationally
recognized Northern
Californian chef and
specializes in wine
country cuisine.
• He has authored books
like 'American Game
Cooking: A
Contemporary Guide to
preparing Farm-Raised
Game Birds and Meats'
and 'From the Earth to
the Table.

21. SANJEEV KAPOOR
• He is the top Indian
chef. He has written
several books out of
which some are
'Celebration of Indian
Cookery', 'Best of
Chinese Cooking',
'Khana Khazana' and
'Low Calorie
Vegetarian Cookbook'.
• He has anchored the
TV show "Khana
Khazana".

22. SAMUEL ARNOLD
• He is famous for blending
Mexican, Indian and
frontier American tastes.
• The dishes he prepares
have exotic titles like
Chicken Livers
Volkswagen, Rocky
Mountain Oysters, Moose
Nose, Bowl of the Wife of
Kit Carson, etc. He is
known for mixing culture,
taste and history in the
recipes.

23. LUCAS NDLOVU
• South African chef who
is known to share his
dishes with poor
children also.
• Avocado with ginger,
honey and celery,
paper-thin ostrich
carpaccio, grilled baby
kingklip rolled in
macadamia nuts are
some of his famous
dishes.

24. MING TSAI
• He is a renowned
Chinese chef in Boston.
• The East-West fusion
restaurant Blue Ginger
belongs to him. He is
the anchor of the
cooking show East
Meets West.

25. ANTONIO CARLUCCIO
• He opened the first
Italian food shop in
Covent Garden in 1991.
• In the process, he
brought the supreme
quality Italian food to
London. "Cavatelli with
Mussels - Cavatelli con
le Cozze" is the dish he
is admired for.
• He is the author of
'Southern Italian Feast

26. WOLFGANG PUCK
• Wolfgang Johannes Puck
is an Austrian-American
celebrity chef,
restaurateur, businessman
and occasional actor.
• Wolfgang Puck
restaurants, catering
services, cookbooks and
licensed products are run
by Wolfgang Puck
Companies, with three
divisions. He has been
titled as "The Greatest
Chef In The World".