The Evolution of Food

Culinary Arts-
• Refers to the art of preparing and cooking
food.
“Culinary
• ” is define as something
related to, or connected
with cooking.
Culinary artists
• are responsible for skillfully preparing meals
that are not only pleasing to the palate but
to the eye as well.
Professionalism
• Is the word with a broad
meaning that embraces the
totality of a person such as
conduct, attitude, aims and
knowledge of culinary
history.
The Chef’s Uniform
• Jacket- double layer against spilled with hot liquid
• Apron- additional layer against heat and hot liquid
• Pants- against hot liquid so that no contact with skin
happens
• Neckerchief- tied cravat designed to absorb
perspiration of the face.
• Shoes- Non- slippery and close toe.
Toque or Chef Hat
• Used by chef since 16th century.
• 100 folds represent chef’s different ways of
cooking an egg.
• Indications of hierarchy in the kitchen.
• The hat designed for the kitchen staff easily
located the chef in the kitchen.
• It act as hair restrain.
• Chef hat can be in many forms that a
reversed baseball cap may be used.
THE EVOLUTION OF FOOD
• The great chef and their cuisine
France 18th century
• Guilds had monopoly on
specialty food items

• Different foods were presented by guilds in

charge of manufacturing goods.
• Each guild had a monopoly of its own food
specialty.
Monsieur Boulanger, 1765
• First restaurant that opened.
• Claimed sheep feet in white sauce as it
specialty.
Monsieur Boulanger, 1765
• The first establishment to prepare and serve
foods on the same premises and cater to

• Customer who
came simply
to eat.
Antonin Careme, 1800’s
• “The chef of king and the king of Chef”
• Introduce meals consisting of dozen of elaborate
courses to the French upper class.
• Meal were extremely planned with details
attention given to presentation and garnishment.
 Antonin Careme, 1800’s

• Created desserts based on elaborate

architectural designs.
• Garnishment and plate presentation an art
form.
• Standardized the use of roux as a thickener.
• He design numerous kitchen tools and
equipment.
• The first person to establish recipes in
writing.
The Epicurean

• Charles Ranhofer,
1893 publish the Epicurean
• It contains the 3500 recipes
• According to him, sauces and meats
should not be repeated in the same
menu.
• Courses should follow an organized
schedule.
 Auguste Escoffier

• Classifications of sauces reduces them to five

basic mother sauces.
• Under his direction Dining room of Savoy
Hotel in London was opened with Cesar Ritz
in 1898.
• Author the Le Guide Culinaire- a collection of
more than 5000 recipes and garnishes in
1903.
• He organizes the Kitchen brigade
Pernand Point,1900
• Became the master of a new food movement
base around lighter and simpler foods.

• He believes that each dish should be built

around one dominant flavor or ingredients.
Pernand Point,1900
• Believes that the true chef knows how to
modified existing knowledge of cookery to
form his new methods and philosophy.
• Owner of the restaurant de la Pyramid.
• Instructor of the chefs who brought nouvelle
cuisine to great popularities in the 1970.
Haute Cuisine
• Prepared by chef’s at the grand restaurant and
Hotels in Europe
• Literally means “high Cooking”
• Marie Antoine Careme – become the most
prominent chef of the Haute Cuisine in the 17th
century.
• George Auguste Escoffier- is the central figure in
the modernization of Haute cuisine which
became known as Cuisine classique.
Nouvelle Cuisine
• Alice Walker, 1971 modified and Americanized the
Nouvelle Cuisine.
• Considered the central figure of this movement.
• Who opened the Chez Panisse in Berkeley,
California.
• Focus on seasonal and locally grown produce
prepared in a simple way and spread across the
nation.
• Made farmers and chefs to work together.
Fusion Cuisine

• Is a combination on methods and ingredients and

preparation methods and various ethnicities and
region of the world.
• There is freedom to create food.
• There is no principles to be followed.
Catherene de’ Medici (1519-1589)

• Was revolutionized the taste of France.

• She dazzled the French court with her
sumptuous banquets of unusual dishes.
• The greatest shock the introduction of fork.
Catherene de’ Medici (1519-1589)
Cont.
• The art of making breads, cakes and pastries.
• The preparation of fresh vegetables.
• Serving of fruits and cheeses were appreciated
and ice cream.
• Introduce the ice delicacies to the
• French court.
Catherene de’ Medici (1519-1589)
Cont.
• Florentine cooks who went with Catherine
brought the secrets of Italian cooking to
France.
• Including peas, beans, artichoke, ducks in
orange and onion soup.
 Catherene de’ Medici (1519-1589)
Cont.
• Marie-Antoine (Antonin) Careme (June 8,1784-
January 12, 1833)
• Became the chef de cuisine to Talleyrand
• Served as the head of chef to:
• George IV of England.
• Emperor Alexander I of Russia.
• Baron James de Rothschild

• Authored all the encyclopedic L’Art de la cuisine

George Auguste Escoffier (October
28,1846 to February 12, 1935)
• Well known French chef.
• Restaurateur and culinary writer.
• Popularized updated traditional French
cooking methods in 20th century.
• He modernized, simplified and codified
Careme elaborated Haute cuisine.
• Established the “brigade de cuisine” system
of kitchen organization with each section.
George Auguste Escoffier (October
28,1846 to February 12, 1935) -Cont.
• Called the “Emperor of Chef’s) and The
• “Emperor of the world’s kitchens” by Emperor
William II of Germany.
• Chef at the Carlton Hotel in London.
George Auguste Escoffier (October
28,1846 to February 12, 1935) -Cont.
• Chef at theGrand ational Hote in Lucerne,
Switzerland
• Chef at the Grand hotel in Monte Carlo
• Chef at the Savory in London
• Chef at the Ritz Hotel in Paris and New York
George Auguste Escoffier (October
28,1846 to February 12, 1935) -Cont.
• His recipe, techniques and approaches to
kitchen management have influenced chefs
and Restaurants throughout the world.
George Auguste Escoffier (October
28,1846 to February 12, 1935) -Cont.
• Petit fours
• A petit four (plural: petits fours, also known as
mignardises) is a small confectionery or
savoury appetizer. The name is French, petit
four (French pronunciation: [pø.ti.fur]),
meaning "small oven".
The Kitchen Brigade System
Brigade De Cuisine
• Brigade de cuisine, a concept developed by
Georges Auguste Escoffier, is a system of
hierarchy found in restaurants and hotels in
France that employ extensive staff.
• This structure team system delegates
responsibilities to different individuals who
specialize in certain “tasks”, and is commonly
referred to as kitchen staff in English speaking
countries. Only the largest establishments have
an extensive staff of this size. When such a large
staff is unnecessary, certain positions are
combined into other positions.
• In French, the word “cuisine” means
“kitchen” whereas in English, it refers to the
type of food or cooking. In same manner
”chef” means “chief” or “head” rather than
the tittle of the cook.
List of Position
 Chef de cuisine
• (kitchen chef; literally “chef of kitchen”)
• He/ she supervise staff, trains apprentice, and
creates menus and new recipes with the
assistance of the restaurant manager. He/ She is
responsible for overall management of kitchen,
maintains sanitary and hygienic environment for
the preparation of food and makes purchases or
raw food items.
 Sous-chef de cuisine
• (deputy kitchen chef; literally “sub-chef”)
• For the management of the kitchen, he/
• She receives orders directly from the chef de
cuisine; he/she often serves as the representative
when the chef de cuisine is not presented.
Saucier
• (sauce maker/sauté cook)
• Saucier is rank just below the chef and sous-
chef and is one of the most respected positions
in the kitchen brigade. In large restaurant, he
prepares sauces, warm hors d’oevres, and
completes meats dishes. In smaller restaurants,
he may work on fish dishes and prepare sautéed
items.
Chef de partie
• (senior chef; literally “chef of party”)
• He/she specializes in preparing particular
dishes and is responsible for managing a given
station in the kitchen. Those who work in a lesser
station are commonly referred to as a demi-chef of
line cook.
Cuisenaire
• (cook)
• A cook usually prepares specific dishes in a
station. Cuisine in an independence position
that is referred to as cuisinier de partie.
Rotisseur
• (roast cook)
• He/she manages a team of cooks that roasts,
broils, and deep fries dishes.
Grillardin
• (grill cook)
• In larger kitchens, he/she prepares grilled foods
instead of the rotisseur.
Friturier
• (fry cook)
• In larger kitchens, he/she prepares fried foods
instead of the rotisseur.
 Potager
• (soup cook)
• In larger kitchens, he/she reports to the
entremetier and prepares the soup.
Legumier
• (vegetable cook)
• In large kitchen, He/she reports to
entremetier and prepares the vegetable dishes.
Pastissier

• (pastry cook)
• He/she is responsible for preparing desserts and
other meal-end sweets. For locations without a
boulanger, he prepares breads and other baked
items and may also prepared pasta for the
restaurant.
Confiseurin
• In larger restaurants, he/she prepares candies and
petits fours instead of the patissier.
Glacier
• In larger restaurants, he/she
prepares frozen and cold
desserts instead of the
patissier.
Decorateur
• In larger restaurants,
he/she prepares show
pieces and specialty
cakes instead to the
patissier.
Boulanger
• (baker)
• In larger restaurants, he/she prepares bread,
cakes, and breakfast pastries instead to the
patissier.
Commis
• (junion cook)
• A junior cook also works and takes care of the tools
for a specifics station but reports directly to the
chef de partie.
Apprenti(e)
• (apprentice)
• An apprentice who performs preparatory work
and/ or cleaning work, is often a student gaining
theoretical and practical training in the school and
work experience in the kitchen.
Entremetier
• (entrée preparer)
• He/She prepares soups and
other dishes not involving meat
or fish but including vegetable
dishes and egg dishes.
Garde manger
• (pantry supervisor; literally “food keeper)
• He/She organizes large buffet displays, and
prepares charcuterie items, and is responsible for
the preparation of cold hors d’oeuvores, and
salads.
 Tournant
• (spare hand/roundsman)
• He/She assist other positions in kitchen and moves
throughout the kitchen.
Boucher
• (butcher)
• He/She butchers
meats, poutry and
sometimes fish, and
he/she may also be in
charge of breading
meat and fish items.
 Aboyeur
• (announcer/expediter)
• He/She takes orders from the dining room and
distributes them to the various stations, and may
also be performed by the sous-chef de partie.
Communard
• He/She prepares the meals served to the
restaurants staff.
Garcon de cuisine
• (literally “kitchen boy”)
• In large restaurants, he/she
performs preparatory and
auxiliary work for support.
Plongeur
• (dishwasher)
• Generally, he/she cleans dishes and utensils. But
may be entrusted with basic preparatory jobs
Marmiton
• (pot and pan washer)
• In large restaurants, e/she takes care of all the pots
and pans instead of the plongeur.
Front and back of the house
• The terms “back of house” and “front of the house”
are used on the restaurant community to
distinguish between areas in restaurants.
Front of the house
• The front of the house is any area in a restaurant
where diners sit. This includes the dining rooms,
bar even the rest rooms. In the front of house,
waiters, waitresses, and host interact with guests.
These staff are said to be “on the floor”, since they
are visible representatives of the restaurant. They
are supposed to be courteous, informative and
neatly dressed.
Back of the house
• The back of the house is a staff – only area, where
cooks and other support staff work. The back of
house is the area in which food is stored and
prepared, and it typically includes other staff areas
such as a break room and changing area. Cooks,
expediters, and dishwashers work in the back of
house, usually largely unseen by the public.
Personality traits of culinary
professional
• Creativity
• the aspect of cooking is what attracts many people
to a culinary career.
• Stamina
• this refers to the ability keep going for long periods
under high pressure especially during holiday
seasons.
Personality traits of culinary professional

• Organization
• being organized means going beyond mise en
place. A chef is a master of the kitchen.

• Positive attitude
• It is the ability to cope more easily with the nature
of the Job. With a positive attitude a chef becomes
optimistic and expects the best happen.
 Personality traits of culinary
professional
• Customer Focus
• Customer satisfaction is the major concern of a
good chef. He/she knows how to handle complaints
gracefully, and he/she does his/her best to draw a
lesson from even the most unreasonable or
outrageous customer grieveances.
• Flexibility
• A flexible chef must be a jack of all trades in the
kitchen.