TRISHA R.

SALAZAR
12-HOME ECONOMICS

1.For you, why is culinary important in our hospitability industry?

For me, culinary is important in our hospitablity industry because we can study how to cook
dishes. Cooking is important skill in life, Studying culinary will help you expand your ability.
2. Marie-Antoine Carême 1783-1833
He is French chef and an early practitioner and exponent of the elaborate style of cooking known as
grande cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both
international royalty and by the Nouveau riche of Paris. Best known today for the spectacular sugar,
marzipan, and pastry sculptures he designed and built called pièces montées which still exist in fine
dining, but are now more commonly made of chocolate.
3. Auguste Escoffier 1886-1935
He invented some 5,000 recipes, published Le Guide Culinaire textbook and developed approaches to
kitchen management. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of
the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize
Carême's elaborate and ornate style. ... In particular, he codified the recipes for the five mother sauces.

4. Charles Ranhofer 1866-1899

He usually named his dishes after famous or influential people he cooked for, and he invented the dishes
that made the restaurant famous; the one best-remembered is Lobster Newberg. He also popularized
baked Alaska, and introduced New Yorkers to the avocado in 1895. He wrote The Epicurean, (1894), a
cookbook of over 1,000 pages, similar in scope to Escoffier's Le Guide Culinaire.
5. Gaston Lenôtre 1920-2009
The founder of "Lenôtre. Gaston Lenôtre was the most celebrated pastry chef since Antonin Carême. An
artist as well as an astute businessman, Lenotre revolutionized French pastry in the late 1960s and early
1970s, and along with three-star luminaries Paul Bocuse, Michel Guerard, and the Troisgros brothers,
helped found the "nouvelle cuisine."