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This presentation encompasses the various aspects which can highlight the changes that have occurred and are happening in CHEFS in the catering industry.
OBJECTIVES OF RESEARCH
To find out the differences in the trend in the profession of culinary arts from the classical chefs to the chefs of future. To identify the different stages in the profession of chefs starting from the early chefs, chefs of present and the chefs of future. To study the scope of technology in food science and to adopt the latest technology (machines and equipments) for better culinary art. To understand the need and requirement of knowledge and managerial skills for the chefs to be successful and to analyze the scope of learning. To evaluate the scope of jobs for chefs. To mark the scope of chefs in various other catering businesses.
• Elements- chefs, cooks, hospitality professionals and students • Extent- Delhi and NCR • Sample size- 50
• Primary research- one on one interview and surveys done through questionnaires
Secondary research detail- data absorption from websites, and hospitality magazines • Limitation: inability of respondents to answer certain questions, time constraint.
HISTORY OF CHEFS AND THE TITLES IN FINE DINING
Chef comes from a French phrase “chef de cuisine” Means the person who is the chief or the head of a kitchen Profession originates from the roots of haute cuisine English language uses the word for any person who cooks regardless of the rank Chef is a person who cooks professionally
TITLES IN THE KITCHEN
sauté chef fish chef roast chef grill chef fry chef vegetable chef roundsman pantry chef butcher pastry chef
French saucier Poissonnier Rôtisseur Grillardin Friturier Entremetier Tournant garde manger boucher pâtissier
Description Responsible for all sautéeditems and their sauce. This is usually the highest position of all the stations. Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position. Prepares roasted and braised meats and their appropriate sauce. Prepares all grilled foods; this position may be combined with the rotisseur. Prepares all fried items; this position may be combined with the rotisseur position. Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.a swing cook, fills in as needed on stations in the kitchen. Also referred to as Responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items. Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish. Prepares baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop.
DIFFERENCE BETWEEN THE COOKS AND THE CHEFS
Undergone a formal education and hold a degree. Responsible for directing the activities in the kitchen Determine how the food should be cooked and presented Involves going out and meeting the dinners Actively involved in new product development and marketing of a particular catering organization
Not required to hold a degree in culinary arts Responsible for following the instructions of he chefs Do the actual cooking and preparation of the presentation Only in the kitchen. No direct involvement with the guest Related to only food production and kitchen activities.
TRAINING AND OTHER ADVANCEMENTS:
On the job training- most common method of learning for chefs. Vocational training Education (high school) Qualification (degree from a catering college) Training for efficient, quick and team work Knowledge of a foreign language
Expected increase of 6% in employment over 2008-2018 10% growth in employment for cafeteria and institution chefs. 8% growth in restaurant chefs. 7% growth in fast food chefs. Job opportunities are bright as very large number of workers need to be replaced because of high turnover rate. Competition as the number of applicants for full time jobs is high.
Occupational Title Employment, 2008 Projected Employment, 2018 3,149,600 2,220,000 608,400 429,700 5,100 984,400 171,500 20,900 929,600 Change, 2008-18 Number 191,500 153,800 42,400 37,900 200 70,300 100 2,900 37,800 Percent 6 7 7 10 4 8 0 16 4 Cooks and food preparation workers Cooks Cooks, fast food 2,958,100 2,066,200 566,000
Cooks, institution and 391,800 cafeteria Cooks, private 4,900 household Cooks, restaurant 914,200 Cooks, short order Cooks, all other Food preparation workers 171,400 18,000 891,900
SHIFTS IN TRENDS- FROM CHEFS TO TECHNO CHEFS
Techno chefs bridges the gap between food science and culinary arts. Chefs have become a source of culinary creativity and practical science of food manufacturing. Products developed through culinary expertise tend to be in line with consumer tastes from their point of origin. Because consumers have become flavor savvy and food educated, products need to be of a much higher flavor quality
RESEARCH CHEFS ASSOCIATION
A 600-member organization Started in 1995 in United States of America Involves and works for chefs involved in new product development Certifies the research chefs Provides educational support for the professional needs of chefs Synthesis of science and art taken to its extreme at the level of molecular gastronomy
Women no more a minority in this profession Being a woman is secondary to the goal of getting people to buy, eat and enjoy really good food As a minority, they are represented and highlighted Women are accepted in the professional kitchens at large based on their technical skills and capabilities
SCOPE OF CHEFS OF NEW WORLD IN FOOD PRODUCTION INDUSTRY RESTAURANTS
COOKING FOR HOTELS CATERING COMPANIES RETAIL FOOD SERVICE JOBS CIVIL/PUBLIC SERVICES WORKING AS A PRIVATE CHEFS PERSONAL CHEFS TV CHEF
CHEF AS CULINARY ARTS PROFESSION
Culinary arts school provide various chef courses for those who want to take it as a profession Likely to start with the basics of kitchen (cutting, peeling etc) rather than actually cooking Stress and responsibilities are at every level Biggest benefit provided by this profession is large earnings Job opportunities are there for people who are at higher levels
MODERN KTICHEN EQUIPMENTS- AIDING THE CHEFS OF THE MODERN WORLD
Burner cooking range Commercial wet grinder Potato peeling machine Dosa plate Steam cooking vessel Dough kneading machine Kitchen exhaust system
Chinese range Hot display counter Tilting fryer Pizza oven Hot plate Tilting grinder Instant spice grinder Combo oven
KITCHEN HYGIENE AND SAFETY STANDARDS FOLLOWED BY THE CHEFS OF THE MODERN WORLD.
Buying safe food- good retailers and maintaining standards of hygiene Food handling and kitchen hygiene- kitchen and storage area should be clean, handle it hygienically Cleaning chemicals- detergent, disinfectant, anti bacterial products Cleaning checklist- a list to indicate the procedure of cleaning Storage of food- food to be stored at the appropriate temperature
•Do you think that the modern chefs are more skilful than the past classical chefs? 1.Yes_____ b.No _____ •Do you think that the chefs should be more presentable and stylish? 1.Yes _____ b.No _____ •Do you think that the traditional or classical method or modern method is the best way for the cooking? 1.TRADITIONAL_____ b.MODERN _____ 2. •As a chef, do u think a good food is meant to be only consumed or appreciated with all your senses? 1.CONSUMED_____ b.APPRECIATED _____ 2. •Do you think or believe that a chef is responsible for the marketing of a particular catering establishment? 1.Yes _____ b.No_____ •Should the kitchen staff be consulted to decide the theme for a restaurant? 1.Completely _____ 2.Partially _____ 3.Not required _____ •Do you think that the extensive use of technology in culinary art has ignored the human touch? 1.Strongly agree _____ 2.Agree _____ 3.Disagree _____ 4.Strongly disagree _____ •What according to you is more important for hiring a chef? 1.A culinary degree _____ 2.Determination _____ 3.Positive attitude _____ 4.Passion of cooking _____ 5.All the above _____ •Do you want to work in a catering establshment where you have freedom of trying new ideas? 1.Molecular gastronomy _____ 2.The traditional cooking _____ 3.Any other _____ •Do you think that the chef job should be more respective or get more respect than ancient and near past time? 1.Yes _____ b.No_____
• Do you think that the modern chefs are more skillful than the chefs of the past? • •
Do you think that the chefs should be more presentable and stylish?
Do you think that the traditional or classical method or modern method is the best way for the cooking?
As a chef, do you think good food is meant to be only consumed or appreciated with all your senses?
• Do you think or believe that a chef is responsible for the marketing of a particular catering establishment?
• Should the kitchen staff be consulted to decide the theme for a restaurant?
• Do you think that the extensive use of technology in culinary art has ignored the human touch?
• What according to you is more important for hiring a chef?
Do you want to work in a catering establishment where you can have freedom of new ideas?
• Do you think that the chef’s job should be more respected or get more respect than ancient and near past time?
GAGANDEEP SINGH BINDRA •ENROLLMENT #•