Professionalism

Chapter 1

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved

4 th edition.After studying this unit  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 Labensky. On Cooking: A Textbook of Culinary Fundamentals. All Rights Reserved . et al. © 2007 Pearson Education Upper Saddle River. NJ 07458.

On Cooking: A Textbook of Culinary Fundamentals. culinary guilds were developed to dictate and monopolize the preparation of certain food items. All Rights Reserved . Each guild governed the production of a set of specific types of food. et al. © 2007 Pearson Education Upper Saddle River. Labensky.Culinary Timeline Past to the Present In the 1500s. 4 th edition. NJ 07458.

pies. On Cooking: A Textbook of Culinary Fundamentals.Culinary Guilds The Guild  Rotisseurs  Patissiers  Tamisiers  Vinaigriers  Traiteurs  Porte-chapes Labensky. et al. The Product  Main cuts of meat  Poultry. All Rights Reserved . tarts  Breads  Sauces and stews  Ragouts  Caterers © 2007 Pearson Education Upper Saddle River. NJ 07458. 4 th edition.

NJ 07458. 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. All Rights Reserved . et al. On Cooking: A Textbook of Culinary Fundamentals. 4 th edition. © 2007 Pearson Education Upper Saddle River.The First Restaurant 1765 Monsieur Boulanger opened the first free-standing restaurant in Paris. Labensky.

On Cooking: A Textbook of Culinary Fundamentals. © 2007 Pearson Education Upper Saddle River. Chefs could cater to the growing middle class. NJ 07458. Labensky.The French Revolution 1789-1799 The social structure in France changed. 4 th edition. All Rights Reserved . guilds and their monopolies were abolished. A budding restaurant industry emerged. et al. The aristocracy.

et al.”  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. order and perspicuity in the preparation and presentation of food. All Rights Reserved . equipment and uniforms  As an author he wrote and illustrated important texts on culinary arts Labensky. grace. © 2007 Pearson Education Upper Saddle River. On Cooking: A Textbook of Culinary Fundamentals.Haute Cuisine Early 19th Century Antonin Carême (1783-1833) “The Cook of Kings and the King of Cooks” His stated goal was to achieve “lightness. 4 th edition. NJ 07458.

NJ 07458.Marie-Antonin Carême Labensky. On Cooking: A Textbook of Culinary Fundamentals. 4 th edition. All Rights Reserved . © 2007 Pearson Education Upper Saddle River. et al.

a collection of classical cuisine recipes and garnishes Labensky.Cuisine Classique Late 19th Century 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. On Cooking: A Textbook of Culinary Fundamentals. © 2007 Pearson Education Upper Saddle River. et al. 4 th edition. All Rights Reserved . NJ 07458.

et al. On Cooking: A Textbook of Culinary Fundamentals.Auguste Escoffier Labensky. All Rights Reserved . © 2007 Pearson Education Upper Saddle River. 4 th edition. NJ 07458.

4 th edition. NJ 07458.20th Century Fernand Point (1897-1955) Refined and modernized classical cuisine and laid the groundwork for nouvelle cuisine Gaston Lenôtre (1920-) Father of modern French pastry Began a culinary school. et al. charlottes and mousses Mastered techniques of freezing baked products Labensky. All Rights Reserved . On Cooking: A Textbook of Culinary Fundamentals. L’École Lenôtre Developed innovations in Bavarians. © 2007 Pearson Education Upper Saddle River.

seasonal and locally grown produce in simple preparations that preserved and emphasized the foods’ natural flavors. NJ 07458. et al. Labensky. 4 th edition. Delmonico’s in New York City Published:  The Epicurean. © 2007 Pearson Education Upper Saddle River. All Rights Reserved . On Cooking: A Textbook of Culinary Fundamentals.American Culinary Revolution Charles Ranhofer (1836-1899) The first internationally renowned chef of an American restaurant. which contains 3500 recipes Alice Waters Launched the New American cuisine Her goal was to serve fresh.

NJ 07458. ingredients or preparation methods associated with one ethnic or regional cuisine are combined with those of another. This is most evident in fusion cuisine.Fusion Cuisine American cuisine has always been influenced by cuisines from other countries. In fusion cuisine. which began in the mid-1980s. Labensky. et al. On Cooking: A Textbook of Culinary Fundamentals. © 2007 Pearson Education Upper Saddle River. 4 th edition. All Rights Reserved .

NJ 07458.Influences on Modern Food Service Operations  New technologies  Food storage  Transportation  New foods  Hybridization  Genetic engineering  New concerns  Health issues  Public safety  New consumers  The global community Labensky. 4 th edition. All Rights Reserved . et al. © 2007 Pearson Education Upper Saddle River. On Cooking: A Textbook of Culinary Fundamentals.

The Brigade A system of staffing a kitchen so that each worker is assigned a set of specific tasks Classical Front of the House Modern Labensky. et al. © 2007 Pearson Education Upper Saddle River. On Cooking: A Textbook of Culinary Fundamentals. 4 th edition. All Rights Reserved . NJ 07458.

4 th edition. NJ 07458.Classical Chef de cuisine Sous-chef/aboyeur Chefs de partie Saucier Grillardin Rôtisseur Légumier Garde Manger Pâtissier Labensky. All Rights Reserved . et al. Poissonier Friturier Potager Entremetier Tournant Commis © 2007 Pearson Education Upper Saddle River. On Cooking: A Textbook of Culinary Fundamentals.

NJ 07458. All Rights Reserved . French Maître D'hotel Sommelier Chef de salle Chefs d’étage Chefs de rang Commis de rang © 2007 Pearson Education Upper Saddle River. On Cooking: A Textbook of Culinary Fundamentals.Front of the House American Dining room manager Wine steward Headwaiter Captains Front waiters Back waiters Labensky. et al. 4 th edition.

On Cooking: A Textbook of Culinary Fundamentals. © 2007 Pearson Education Upper Saddle River. 4 th edition. All Rights Reserved . NJ 07458.The Modern Kitchen         Master chef Executive chef Sous-chef Line cook Pastry chef Short-order cook Institutional cook Apprentice Labensky. et al.

On Cooking: A Textbook of Culinary Fundamentals. All Rights Reserved . et al. NJ 07458. © 2007 Pearson Education Upper Saddle River.The Professional Chef What does it take?  Knowledge  Lifelong learning  Skill  Experience  Taste  Judgment  Dedication  Pride Labensky. 4 th edition.