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On Cooking Chapter One Professionalism
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“Cookery is become an art, a noble science; cooks are gentleman.
– Robert Burton, British Author (1577-1640)
PROFESSIONALISM
C H A P T E R O N E
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Culinary TimelinePast to the Present
In the 1500s, culinary guilds were developed to dictate and monopolize the preparation of certain food items.
Each guild governed the production of a set of specific types of food.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Culinary Guilds
The Guild– Rôtisseurs– Pâtissiers– Tamisiers– Vinaigriers– Traiteurs– Porte-chapes
The Product– Main cuts of meat– Poultry, pies, tarts– Breads– Sauces and stews– Ragouts– Caterers
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The First Restaurant - 1765
Monsieur Boulanger opened the first free-standing restaurant in Paris.
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.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The French Revolution1789-1799
The social structure in France changed.
The aristocracy, guilds and their monopolies were abolished.
A nascent restaurant industry emerged.
Chefs could cater to the growing middle class.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Haute CuisineEarly 19th Century
Antonin Carême (1783-1833)“The Cook of Kings and the King of Cooks”
His stated goal - to achieve “lightness, grace, order and perspicuity” in the preparation and presentation of food.– 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,
equipment and uniforms– As an author he wrote and illustrated important texts on
culinary arts
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Marie-Antonin Carême
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cuisine ClassiqueLate 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 diningClassified 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, a collection of
classic cuisine recipes and garnishes
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Auguste Escoffier (1846-1935)
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Charles Ranhofer (1836-1899)
The first internationally renowned chef of an American restaurant, Delmonico’s in New York City
Published: The Epicurean, which contains 3500 recipes
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
20th Century – Lighter Foods, Simplification of Techniques
Fernand Point (1897-1955) Refined and modernized classic cuisine and laid the
groundwork for nouvelle cuisine Inspired and trained influential chefs: Paul Bocuse, Jean
and Pierre Troisgros and Alain Chapel, among others
Gaston Lenôtre (1920-) Father of modern French pastry Began a culinary school, L’École Lenôtre Developed innovations in Bavarians, charlottes and
mousses Mastered techniques of freezing baked products
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
American Culinary Revolution1960’s - present
Broad changes are influencing cuisine today.
Consumers and chefs seek authentic ethnic cuisines inspired by the arrival of diverse immigrant groups, particularly those from Asian and Latin American countries
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Alice Waters (1944 -
Launched New American cuisine Opened Chez Panisse in Berkeley, California in
1971. Her goal is to serve fresh, seasonal and locally
grown produce in simple preparations that preserved and emphasized the foods’ natural flavors.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Fusion Cuisine
American cuisine has always been influenced by cuisines from other countries. This is most evident in fusion cuisine, which began in the mid-1980s.
In fusion cuisine, ingredients or preparation methods associated with one ethnic or regional cuisine are combined with those of another.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Farm-To-Table-Movement
Although chefs look to incorporate global flavors and ingredients, they also seek locally-grown foods.– Promotes agriculture– Focus is on foods served in season– Protects heirloom varieties
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Influences on Modern Food Service Operations
New technologies– Stoves replace fireplace cooking– Food storage, canning and freezing– Transportation, train then air shipping
The study of chemistry and physics of food preparation resulted in a contemporary culinary movement often referred to as molecular gastronomy.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Molecular Gastronomy
Ferran Adrìa (1962 –“The Salvador Dali of the kitchen”
Spanish chef trained in French nouvelle cuisine Committed to “reinventing cuisine” as we know it Credited with advancing the culinary science
movement His food engages all senses, using fresh
ingredients Small tasting plates of as many as 35 courses Using equipment and ingredients more common in
food manufacturing
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Ferran Adrìa – (1962-
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Influences on Modern Food Service Operations
New foods– Hybridization– Genetic engineering
New concerns– Health issues– Public safety
New consumers– The global community
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Kitchen Brigade
Back-of-the-House– A system of staffing a kitchen so that each
worker is assigned a set of specific tasks– Escoffier is credited with developing this
hierarchical system Modern Classic
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Modern Kitchen Brigade
Executive chef Sous-chef Area chefs Line cook Pastry chef Apprentice Short-order cook
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Classic Kitchen Brigade
Chef de cuisineSous-chef/aboyeur
Chefs de partie
Saucier PoissonierGrillardin FriturierRôtisseur PotagerLégumier EntremetierGarde-Manger TournantPâtissier Commis
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Dining Room
Front-of-the-House
American French– Dining room manager Maître d'hôtel – Wine steward Sommelier– Headwaiter Chef de salle– Captains Chefs d’étage– Front waiters Chefs de rang– Back waiters Commis de rang
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Professional ChefWhat does it take?
Knowledge– Lifelong learning
Skill– Develops with Experience
Taste Judgment Dedication Pride