Marie Antoine CarMarie Antoine Carêême 1784-me 1784-18331833

Chef of kings and Chef of kings and king of Chefs. king of Chefs. Credited with Credited with creating the toque. creating the toque. He published a He published a classification of all classification of all sauces into groups, sauces into groups, based on four based on four mother sauces. mother sauces.

Auguste Escoffier 1846-Auguste Escoffier 1846-19351935

Further codified cuisine Further codified cuisine by adding a 5by adding a 5thth mother mother sauce. Created the sauce. Created the kitchen brigade and kitchen brigade and brought discipline to the brought discipline to the kitchen environment. kitchen environment. Along with Cesar Ritz in Along with Cesar Ritz in the 1890s started the the 1890s started the Grand Hotel era. Wrote Grand Hotel era. Wrote the the Guide CulinaireGuide Culinaire in in 1903 which is the basis 1903 which is the basis of classic French Cuisine of classic French Cuisine used to this dayused to this day

Michelin GuideMichelin Guide

The Michelin Guide was created in 1900 as a The Michelin Guide was created in 1900 as a way to increase tire sales. Originally it covers way to increase tire sales. Originally it covers only hotels. Eventually in 1933 it begins to only hotels. Eventually in 1933 it begins to cover restaurants. They create the unequivocal cover restaurants. They create the unequivocal standards for luxury through their star system standards for luxury through their star system

Fernand Point 1897-1955Fernand Point 1897-1955

He single-handedly He single-handedly created the ultimate created the ultimate destination destination restaurant for the restaurant for the elite set of world elite set of world travelers in the travelers in the 1930s. He set the 1930s. He set the standard for other standard for other establishments to establishments to emulate in order to emulate in order to achieve 3 Stars from achieve 3 Stars from the Michelin Guidethe Michelin Guide

Fernand Point QuotesFernand Point Quotes

"When one thinks of la grande cuisine one "When one thinks of la grande cuisine one cannot think of money; the two are incompatible. cannot think of money; the two are incompatible. La grande cuisine is extremely expensive-but La grande cuisine is extremely expensive-but that does not mean one cannot do very good that does not mean one cannot do very good cooking with inexpensive ingredients." cooking with inexpensive ingredients."

"Every morning the cuisinier must start again at "Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real zero, with nothing on the stove. That is what real cuisine is all about." cuisine is all about."

"In all professions without doubt, but certainly in "In all professions without doubt, but certainly in cooking one is a student all his life." cooking one is a student all his life."

"Success is the sum of a lot of small things done "Success is the sum of a lot of small things done correctly." correctly."

Fernand Point family treeFernand Point family tree

Fernand PointFernand Point

Trains the Fathers of Nouvelle CuisineTrains the Fathers of Nouvelle Cuisine

Alain ChapelAlain Chapel Paul BocusePaul Bocuse Trois Gros BrothersTrois Gros Brothers Michel Michel GuerardGuerard

Paul BocusePaul Bocuse

The first chef to make The first chef to make Chefs the prominent Chefs the prominent individual in a individual in a restaurant. The Chef is restaurant. The Chef is the owner, manager the owner, manager and his name is the and his name is the restaurant. Any restaurant. Any present day superstar present day superstar chef has Bocuse to chef has Bocuse to thank for making this thank for making this possiblepossible

The New Disciples of Nouvelle The New Disciples of Nouvelle CuisineCuisine

Bernard Guy Georges JoelBernard Guy Georges Joel

Loiseau Savoy Blanc RobuchonLoiseau Savoy Blanc Robuchon

The 90’s trendsettersThe 90’s trendsetters

Jacques Jacques Marc Marc Pierre Alain Pierre Alain

MaximinMaximin Veyrat Veyrat Gagnaire Gagnaire DucasseDucasse

American CuisineAmerican Cuisine

Jean Jean Alice Alice Charlie Charlie Thomas Thomas

Louis Louis WatersWaters TrotterTrotter Keller Keller

Palladin Palladin

Molecular Gastronomy Molecular Gastronomy

Ferran Adria from El Bulli creates a Ferran Adria from El Bulli creates a food revolution food revolution

Disciples of Molecular Disciples of Molecular GastronomyGastronomy

Wylie Wylie Heston Heston Grant Grant

DufresneDufresne Blumenthal Blumenthal Achatz Achatz

WD-50WD-50 The Fat DuckThe Fat Duck AlineaAlinea

Current Trends in Food Current Trends in Food

Farm to table Farm to table Environmental stewardshipEnvironmental stewardship LocavoreLocavore Sensorial experience diningSensorial experience dining Customized customer menuCustomized customer menu Micro-regional cuisineMicro-regional cuisine