Prof. Cookery Chapter 1

8/3/2019 Prof. Cookery Chapter 1

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Chapter 1

The Food-Service Industry



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It is an exciting time to be starting a career in foodservice!

• Interest in food and cuisine is soaring.

• The industry has many openings for talented creativepeople.

• New restaurants opening, new interest in dining, and avast availability of foods are making for a challengingand rewarding future.

• Cooking is considered a science and art. Reaction offood when cooked in various ways.

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Career



• The Chef of today is respected as an artist andcraftsperson.

• Thousands of skilled food-service people are neededevery year.

• The truth behind all the celebrity chefs and theglamorous side of the industry is that it takes many

years of hard work and being able to handle pressure tobe successful.

• High levels of job satisfaction, financial gain andimmediate feedback on your work are part of thefascination with the industry.

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Career



• Before the French Revolution(1789): Great chefsworked for nobility, and food service was controlled by

society.

• The revolutionary government abolished the guilds,which left many chefs without work.

• Many of these chefs opened restaurants, which allowedthe public access to skills and creativity of sophisticatedchefs.

• Start of FR there were 50 restaurants in Paris, after ten

years there were about 500. 4

Origin of Classical Cuisine

The French Revolution



• The first known modern restaurant was opened in 1765by a Parisian tavern keeper, Monsieur Boulanger.

• Boulanger sold soups, which he called restaurants orrestoratives; derived from the French word restaurer (to restore or fortify).

• The Guilds charged that Boulanger had violated their

rules.• Boulanger challenged the rules of the Guilds and won,

unwittingly changing the course of modern food service.

5

The 17th Century

Boulanger’s Restaurant



• Important invention that changed the organization ofkitchens was the stove or potager which gave cooks amore practical and controllable heat source than anopen fire.

• Commercial kitchens was divided in 3 departments:

1. The rotisserie: under the control of the meat chef orrôtisseur.

2.The oven: under the control of the pastry chef orpâtissier

3.Stove run by the cook or cuisinier.

• The meat chef and pastry chef reported to the cuisinierwho was also known as chef de cuisine,which means―head of the kitchen.‖ 6

The 18th Century



• A great chef of the time whose career spanned 30years and was the chefs to kings, heads of state and

wealthy persons.• He developed grand cuisine, characterized by meals

with dozens of courses of elaborately and intricatelyprepared, presented, garnished, and sauced foods.

• His books contain the first real systematic account ofcooking principles, recipes, and menu making.

• He was one of the primary reasons cooking of theMiddle Ages was brought into the modern era.

• Founder of classical cuisine and first celebrity chef. 7

The 19th Century

Chef Marie-Antoine Carême (1784 – 1833)



Careme’s Food Design



• Escoffier brought French Cuisine into the twentieth centuryand is considered to be the father of twentieth-centurycooking.

• Escoffier rejected the ―general confusion‖ of the old menus inwhich quantity seemed to be the main emphasis.

• He called for order and diversity and a careful selection ofone or two items per course.

• The basic cooking methods and preparations we study todayare based on Escoffier’s work. His book Le Guide Culinaire ,which is still widely used, arranges recipes in a simplesystem based on main ingredient and cooking method.

• Simplification of classical cuisine. 9

The 20th Century

Chef Georges-Auguste Escoffier (1847 – 1935)



• Called for order and diversity in dish preparation.

• Emphasized the importance of selecting one or two dishes per

course that would follow each other harmoniously and delight thetaste with their delicacy and simplicity.

• Escoffier’s recipes and books are still quality references for chefs

of today.

• Escoffier’s second major accomplishment was reorganizing thekitchen, creating a streamlined workplace. He called this systemthe brigade system and it is still used today around the world.

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The 20th Century

Chef Georges-Auguste Escoffier (1847 – 1935)



The Classical Brigade



Chef

• The person in charge of thekitchen

Executive Chef

• The manager who isresponsible for all aspects of

food production, includingmenu planning, purchasing,costing, and planning workschedule.





Sous Chef

• In charge of the production




Station Chef or Chefs de Partie

• In charge of particular area of production



The station chefs are in charge of specific areas of production:

• The Saucier : responsible for sauces, stews, stocks, hot horsd’oeuvres, and sautéed items

• The Poissonier : prepares fish dishes

• The Rôtisseur : roasted and braised meats and their gravies andbroiled meats

• The Grillardin : in larger kitchens –broiled items, and maybe deep-fried meats and fish

• The Garde Manger : cold foods, including salads, dressings, pâté,

cold hors d’oeuvres, and buffet items

• The Pâtissier : pastries and desserts

• The Tournant : relief cook or swing cook

• The Expediter or Aboyeur : takes orders from waiters and passes

them on to cooks 15




• Today, we often take for granted electric ranges and ovens andelectric refrigerators, which did not exist until fairly recently.

• The easily controlled heat of modern cooking equipment and theuse of motorized cutters and mixers have greatly simplified work.

• With sophisticated cooling, freezing, and heating equipment, it ispossible to prepare some foods further in advance and in largerquantities.

• Some large multiunit chains prepare foods in central commissariesfor distribution to their individual stores. They cook, cool, or freezethe foods at the peak of their quality and flavor.

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Modern Technology

Development of New Equipment



Modern Developments

• Development of New Equipment



• Modern refrigeration and rapid transportation causedrevolutionary changes in eating habits.

• Exotic delicacies can now be shipped from anywhere inthe world and arrive fresh and in peak condition.

• Freezing, canning, freeze-drying, vacuum-packing, andirradiation—increased the availability of most foods andmade affordable some that were once rare andexpensive.

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Modern Technology

Development and Availability of New Food Products



• Techniques of food production are changing rapidly. It isnow possible to do some preparation and processing

away from the food service operation rather than in it.

• Convenience foods will continue to be a increasingshare of the market.

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Modern Technology

Development and Availability of New Food Products



Modern Developments

• Development and Availability of New FoodProducts



• The development of the sciences of microbiology and nutritionhave had a considerable impact on food service. A hundred yearsago, little was known about sanitation and nutrition.

• Nutrition and sanitation are a very important aspect of a cook’s

training.

• Today customers are very knowledgeable about nutrition and aremore likely to demand healthful and well-balanced menus.

• Food allergies and intolerances:

• Not only are chefs called upon to provide nutritious, low-fat, low-calorie meals, they must also adapt to the needs of customerswho must eliminate certain foods from their diets, such as gluten,soy, dairy, or eggs.

21

Modern Technology

Food Safety & Nutritional Awareness



Modern Developments

• Sanitary and Nutritional Awareness



Two opposing forces can be seen at workthroughout the history of cooking:

• One is the urge to simplify, to eliminate complexity and

ornamentation, and instead to emphasize the plain,natural tastes of basic, fresh ingredients.

• The other is the urge to invent, to highlight the creativityof the chef, with an accent on fancier, more complicated

presentations and procedures.• Both these forces are valid and healthy; they continually

refresh and renew the art of cooking.

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Cooking in the Twentieth andTwenty-first Centuries



The most influential chef in the middle of the 20thwas Fernand Point (1897 –1955).

• Many of his apprentices, including Paul Bocuse, Jean

and Pierre Troisgros, and Alain Chapel, later becamesome of the greatest stars of modern cooking.

• They, along with other chefs in their generation,became best known in the 1960s and early 1970s for a

style of cooking called nouvelle cuisine.

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Rejecting many traditional principles, nouvelle cuisineurged more simpler, natural flavors and preparations to

be utilized in cooking.• Emphasis was placed on artful plating presentations done in the

kitchen by the chef rather than by waiters in the dining room.

• The best achievements of nouvelle cuisine have taken a

permanent place in the classical tradition; many of its excesseshave been forgotten.

• Most of the best new ideas and the longest-lastingaccomplishments are those of classically trained chefs with a solidgrounding in the basics.

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Nouvelle Cuisine



Modern Developments

• Modern Cooking Styles

Nouvelle cuisine – new cooking



• Slow Food: A prominent movement dedicated to improving foodquality.

• Alice Waters: philosophy is that good food depends on goodingredients.

• Larry Forgione: made a name for himself and his New York Cityrestaurant in part by emphasizing good-quality local ingredients.

• The public has benefited greatly from these efforts.

• Supermarkets as well as restaurants offer a much greater variety ofhigh-quality foods than there was available 40 or 50 years ago.

• Many chefs have modified their cooking styles to highlight thenatural flavors and textures of their ingredients, and their menus

are often simpler now for this reason. 27


New Emphasis on Ingredients



• Travel became easier.

• New waves of immigrants arrived in Europe and North America

from around the world.• Awareness of and taste for regional dishes grew.

• Chefs became more knowledgeable not only about the traditionalcuisines of other parts of Europe but about those of Asia, LatinAmerica, and elsewhere.

• The use of ingredients and techniques from more than oneregional, or international, cuisine in a single dish is known asfusion cuisine.

• Today, chefs make good use of all the ingredients and techniques

available to them. 28


International Influences



• The practice of cooking sous vide (French for ―under

vacuum‖).

• Sous vide began simply as a method for packaging andstoring foods in vacuum sealed plastic bags.

• Modern chefs are exploring ways to use this technologyto control cooking temperatures and times with extreme

precision.• As a result, familiar foods have emerged with new

textures and flavors.

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New Technologies



The way a kitchen is organized depends on severalfactors: • The menu

• Type of establishment

• Hotel

• Institutional kitchens

• Catering and banquet services

• Quick service, carry-out, and full-service restaurants.

• The size of the operation

• The physical facilities, including equipment30

Organization of the Modern Kitchen

The Basis of Kitchen Organization



• A large establishment needs a staff like the classical brigade.

• Most modern operations are smaller.

• The size of the classical brigade may be reduced simply bycombining two or more positions where the workload allows it.

• A typical medium-size operation may employ a chef, a secondcook, a broiler cook, a pantry cook, and a few cooks’ helpers.

• A working chef is in charge of operations not large enough to havean Executive Chef.

• Cooks who prepare or finish hot à la carte items during service in arestaurant may be known as line cooks.

• The short-order cook’s responsibility is the preparation of foodsthat are quickly prepared to order.

• A breakfast cook is skilled at quickly and efficiently turning out eggdishes and other breakfast items to order. 31




Skills can be grouped into three categories:

• Supervisory

• Skilled and technical

• Entry level

• Starting at the entry level has been the traditional method of

advancing ones food service career.

32


Skill Levels



Today, many cooks are graduates of culinary schools andprograms.

• Even with such an education, many new graduatesbegin at entry-level positions.

• This is as it should be and certainly should not be seenas discouragement.

• Schools teach general cooking knowledge.

• Every food-service establishment requires specific skillsaccording to its own menu and its own procedures.

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Skill Levels



These are the qualities that a professional must have:

1. A positive attitude on the job

2. Staying power: requires physical and mental stamina

3. Ability to work with people

4. Eagerness to learn

5. A full range of skills

6. Experience

7. Dedication to quality

8. Understanding of the basics

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Standards of Professionalism

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Prof. Cookery Chapter 1