Chapter 1

Professionalism

Discuss the development of the modern food service industry

Name key historical figures responsible for developing food service professionalism

Explain the organization of classic and modern kitchen brigades

Appreciate the role of the professional chef in modern foodservice operations

Understand the attributes a student chef needs to become a professional chef

Goals:

Restaurant came from the word “restaurer” used to restore strength in travelers

Guilds: had a monopoly over certain foods

The 18th Century: Boulanger's Restaurant

Inns & Taverns Boulanger’s Restaurant

Served preprepared food from guilds

Food made ‘in house’ by chefs

Little options (you get what you get)

More options (and eventually menus)

Served Family Style (eat together)

Individualized (could eat with smaller groups)

Main function: house sleeping travelers

Main function: Dining

The 18th Century: Boulanger's RestaurantIn 1765 Boulanger opened business.

-One of the guilds sued because he served food “they were responsible for”-He won the court case and was allowed to reopen based on these reasons:

His business sparked the development of similar businesses throughout Europe. Finally resulting in full menus and private dining for those high class citizens.

More restaurants = wider clienteleGrande Cuisine entered Paris

Meals with dozens of coursesElaborate and intricate

Carême made Grade Cuisine famous with meals consisting of dozens of courses of elaborately and intricately prepared, presented, garnished and sauced foods.

The early 19th century-Careme & Grande Cuisine

Escoffier and Cuisine ClassiqueEscoffier is generally credited with refining the

grande cuisine of Carême to cuisine classique or classic cuisine

Differences?Simplified versions of the same mealsRelies on principles and techniques and

emphasizes presentation of superb ingredients

Late 19th Century

Point and Nouvelle CuisineFernand Point was a master practitioner of this

movementNouvelle cuisine focuses on lighter cuisine

based upon natural flavors, shorter cooking times, and innovative combinations.

Mid-20th Century

The trend was brought on by the Immigration Act of 1965, which brought a large number of Asian immigrants into the US.

Out with the fake Chinese and in with the spicy Szechuan, Hunan, Vietnam and Thailand dishes.

Now add in the availability of Mexican dishes throughout America.

Enter Alice Waters and her restaurant Chez Panisse.Goal: fresh food, simply prepared.Launched New American CuisineIn her own words... …

Late 20th and Early 21st Century

American chefs began combining all sorts of ingredients and preparation techniquesFusion Cuisine was born

Later came the concern for locally raised ingredientsFarm-to-table or locavore movement

Now chefs and restauranteurs can take this even further by working with the local growers and preordering certain crops.

Late 20th and Early 21st Century

New technology:Development of clay and metal vessels that could

withstand heat and hold liquids1800s brought the cast-iron stoves

First wood and coal then gas, then finally electricCooks could control the temperatures and safely

approach the stove.

Preservation TechniquesOnce sun-drying, salting, smoking, pickling,

sugar curing, or fermentingThen came canningFinally came the fridge and freezerNow onto freeze-drying, vacuum-packing, and

irradiation

Modern Influences

In the meantime:Steam-powered ships and railroads brought

foods quickly to market from distant suppliers.In 1870, Chicago meat packers were routinely

supplying Europe with beef from the Great Plains

The 20th century brought about temperature-controlled cargo ships, trains, trucks, and airplanes all used to transport food worldwide

Modern Influences

New Foods:Advancements in agriculture such as the

switch from organic to chemical fertilizers and introduction of pesticides and drought- or pest-resistant strains have resulted in many healthy crops

We’ve even produced and improved grains that have a longer shelf life and are easier to mass-produce

Add to this the advancements in animal husbandry, we’ve got leaner and healthier proteins as well.

Modern Influences

New Concerns:Consumer concerns about nutrition and diet

have fueled changes.Federal, state, and local government help

promote food safety by inspecting and grading meats and poultry, regulating label contents for packaged foods, and setting sanitation standards.

Modern Influences

New ConsumersDemographic and social changes have lead to

diversification (or changes) in the food service industry.

By tailoring their menu, prices and décor accordingly, food service operations can cater to consumers based onAgeHouseholdIncomeEducationGeography

Modern Influences

New Careers:Well-trained culinary professionals can now

work in publishing, media, product development, scientific research and even business at large.

Teaching, writing, food sales, restaurant ownership, nutritional counseling, food stylists and photographers

Even manufacturers need product developers, recipe testers, and culinary marketing experts.

Modern Influences

Job title Dish they’d produce

Poissonier (fish cook) Poached sole with caper sauce

Grillardin (grill cook) Grilled veal tenderloin

Saucier (sauce cook) Sauteed items and most sauces

Garde Manger (cold foods) Caesar salad

Potager (soup cook) Stocks and soups

Traditional Brigade Jobs

Escoffier is credited with developing the kitchen brigade system. Modern kitchens use a simplified version of this new brigade in order to reduce costs and streamline production

Executive Chef: coordinates kitchen activities and directs the kitchen staff’s training and work effortsPlans menus and creates recipesSets and enforces standardsPurchases food itemsTrains dining room staffWorks with variety of vendors

The Food Service Operation

Sous Chef: makes sure food is prepared, portioned, garnished and presented according to the executive chef’s standards

Area chefs: responsible for specific facility or function

Line cooks: prepares menu items according to recipe specificationsA roundsman, or swing cook, or tournant is

capable of working several stations and is assigned where needed

Pastry Chef: develops recipes for and prepares desserts, pastries, frozen desserts, and breads

The Food Service Operation

Short-order cook: responsible for quickly preparing foods to order in smaller operations

Institutional cooks: works in larger quantities of packaged or prepared foods for a captive market such as a school, hospital, or prison

Master Chef: recognized as the highest level of achievement. Only highly skilled and experienced professionals who have demonstrated expertise and knowledge are in entitled to use them

The Food Service Operation

Knowledge: The understanding of a base of information that enables a chef to perform each aspect of the job.

Skill: culinary school alone doesn’t make a student a chef. Practical, hands-on experience that can only be perfected with extended experience

Taste: A chef’s ability to prepare flavorful and attractive foods that appeal to all senses and to the desires of his/her clientele

Judgment: The ability to make sound decisions such as what items to include on the menu; what, how much, and when to order food; and approving finished items for service

The Professional Chef

Dedication: The desire to continually strive for the utmost professionalism and quality in spite of the physical and psychological strains of being a chef

Pride: the desire to show high self-esteem for one’s personal and professional accomplishments by means of such details as professional appearance and behavior.

Ways to show pridePersonal growth and behaviorGood grooming practicesClean, pressed uniform

The Professional Chef

White double-breasted jacket: hides dirt and protects from scalds

Black and white checked pants: disguises stains

Neckerchief: absorbs facial perspirationApron: protects uniforms & insulates the

body

Traditional Uniform