history of modern food service. ca-ica-1. students will examine and identify the history and...

HISTORY OF MODERN FOOD SERVICE

CA-ICA-1. Students will examine and identify the history and philosophy of the food service industry.

What events and people have influenced the development of the modern

What opportunities are available for employment in the hospitality/food service industry

FOOD IN ANCIENT GREECE AND ROME 300 BC – 475 AD Greece and Rome – Lavish banquets Marcus Apicius (Rome) wrote the first cookbook

De Re Coquinaria (On Cooking) Still used today

He wrote of putting meats and sauces on bread (Pizza?)

When he had difficult financial times he killed himself for fear of not having good food to eat

When Roman Empire fell, so did fine dining and lavish banquets (475 AD)

Middle Ages (500 AD – 1100)

Feudalism – wealthy landowners with serfs who worked the fields

Poor diets – stored root vegetables and salted and smoked meats

Wealthy had banquets, but not formal. Ate with hands Purpose – only to eat

Trenchers – stale bread used as plates

Renaissance (Awakening)(1200 – 1700’s) Wealthy craved spices to flavor foods Marco Polo introduced spices to Europe New ideas about life, art and food Catherine de Medici married Henry II of

France She brought fine food, ice cream and

use of silverware to French Court Brought Haute Cuisine to France –

elegant ways of preparing/serving food

Catherine de Medici

She was from Italy – had arranged marriage to Henry II

14 years old at time of marriage Brought her chefs with her to France. Was

homesick and the marriage was bad. Poured herself into society to keep herself busy

No children for 10 years, the 9 children in 11 years!!!

Brought fork, ice cream to France

Café or Coffehouses open

1650 the first café opened in England Until then, only public places were

taverns – open to men only Coffeehouses welcomed women Bakers began to serve pastries

Great Chefs in history

Marie – Antoine Careme (late 1700’s) King of Chefs and Chef to Kings Art of Grand Cuisine Classified the sauces into 4 groups –

system still used today Created sugar sculptures – sweet pieces

that are forerunners of wedding cakes Felt bakery pieces were a branch of

architecture

Boulanger

Don’t know his first name! Was private chef to royalty When the French Revolution occurred, he was

out of work Opened the first restaurant (Paris) 1765 Served soup Known as the father of the restaurant

Chef’s – cont.

George Escoffier (1800’s) Simplified Careme’s work – believed fewer

ingredients maintained balance and perfection

Developed the kitchen brigade system which assigns specific tasks to kitchen staff

Established sanitation rules and rules for dress

His books are still important references

Foodservice in the United States Colonial American did not travel or eat

out The Industrial Revolution (1800’s)

brought people to the cities Coffee shops and diners (kitchens on

wheels) were established Fine dining – Delmonico’s opened in

New York. Opened a 2nd – first chain http://www.delmonicosny.com/

Gold Rush in California

1850’s Gold discovered in California People moved west – cafeterias opened

to feed people moving west Inexpensive, assembly line dining

1900’s

Fast food – White Castle 1st chain After World War II, quick service

restaurants such as McDonald’s and KFC

Quality, safe, affordable food

1970’s Nouvelle Cuisine

“New Cooking” Modern chefs wanted to lighten up

classical French cuisine Trend did not last long

OH- 12.1

Classic (French) Organization of a Kitchen (Kitchen Brigade)

OH- 12.2

Contemporary Version of Classic Kitchen Organization

The Executive Chef – Has culinary education and degree

Good Knowledge and skills Judge the quality of food Manage and lead May be in the office more than the

kitchen Oversees food costs

Sous Chef – Management level

Second in command – Means Under the Chef

Assistant to executive chef

Station Chefs -

Have knowledge and cooking skills May or may not have culinary education Are responsible for food preparation

Entry Level Jobs

No experience necessary May wash dishes, clean vegetables

Culinary Arts Industry Factoids and Forecasts

Culinary Arts is a growth industry.

Over 70% of eating and drinking establishments are independently owned.

Almost half of American adults have worked in the restaurant industry at one time.

There were 3.1 million chefs, cooks and food preparation workers in 2006.

Average Pay RangesJob Title

Cooking Assistant Executive Chef Executive Pastry Chef Food Scientist Hotel Manager Line cook Restaurant Manager Sous Chef

Annual Earnings of Middle 50%

$23,096 - 28,862 $55,976 - 85,328 $45,610 – 68,326 $48,289 – 73,410 $64,926 – 119,094 $19,280 – 25,229 $36,778 – 53,916 $31,977 – 49,745