history of modern food science: famous chefs &...
TRANSCRIPT
History of Modern Food Science:
Famous Chefs &Entrepreneurs
Quantity cookery has existed for thousands
of years.
Modern food service began at the time of
the French Revolution in 1792.
The great chef of this time was
Marie-Antoine Careme.
Marie-Antoine Careme1784-1833
“Chef of Kings, King of Chefs”
Marie-Antoine Careme1784-1833
Founder of classical cuisine.
Marie-Antoine Careme1784-1833
Founder of classical cuisine.
First real systematic accountof cooking principles, recipes,
and menu making.
Marie-Antoine Careme1784-1833
Founder of classical cuisine.
First real systematic accountof cooking principles, recipes,
and menu making.
Chef and book author.
Marie-Antoine Careme1784-1833
Founder of classical cuisine.
First real systematic accountof cooking principles, recipes,
and menu making.
Chef and book author.
First celebrity chef.
Marie-Antoine Careme1784-1833
He brought cooking out of the middle ages
and into the modernworld.
Marie-Antoine Careme1784-1833
His books include topics such as the history of
French cooking, menus, recipes and directions on
how to run a kitchen.
Marie-Antoine Careme1784-1833
He had precise kitchen standards, right down to what people wore when
working in them.
Marie-Antoine Careme1784-1833
It was he who instituted the double-breasted kitchen
jackets still worn today, and headgear: tall hats (toque
with folded pleats) for chefs and caps for cooks.
Marie-Antoine Careme1784-1833
Both jackets and caps had to be in white. Carême
thought white more appropriate for kitchen uniforms, as it would indicate cleanliness.
Why Are There 100 Folds in a Chef's Toque?
The hundred folds in a chef’s toque (that
tall, pleated hat) represent the
hundred ways to cook an egg.
100 things to do with an egg...
Escoffier History -‐ 10:17
Georges Auguste Escoffier
1847-1935
Great chef of the century.
Georges Auguste Escoffier
1847-1935
Considered the father of
Twentieth-century cookery.
Georges Auguste Escoffier
1847-1935
Two main contributions:
Simplification of the classical cuisine and the classical menu.
Georges Auguste Escoffier
1847-1935
Two main contributions:
Simplification of the classical cuisine and the classical menu.
Georges Auguste Escoffier
1847-1935Reorganization of
the modern kitchen we know today.
Simplification of the classical
cuisine classical menu.
Typical banquet menu of the 18th century could consist of over 20 separate dishes.
Typical banquet menu of the 18th century could consist of over 20 separate dishes.
Guests would help themselves to the few dishes they could reach.
Typical banquet menu of the 18th century could consist of over 20 separate dishes.
Guests would help themselves to the few dishes they could reach.
Escoffier rejected what he called the “General Confusion” of the old menus.
Typical banquet menu of the 18th century could consist of over 20 separate dishes.
Guests would help themselves to the few dishes they could reach.
Escoffier rejected what he called the “General Confusion” of the old menus.
He called for order and emphasized the careful selection of one or two dishes per course that would follow one another harmoniously.
Escoffier’s books and recipes are still
important reference books for professional
chefs today.
Escoffier’s second major achievement was the reorganization of the
kitchen.
Resulted in a streamlined workplace
better suited for turning out the
simplified dishes and menus he instituted.
The system he established is still in
use today, especially in large hotels like the
Four Seasons in Austin.
The Classical Brigade
Chef
ChefPerson in charge of the kitchen. May be titled
Executive Chef. In charge of all aspects of food production, menu, costing, schedules.
Sous Chef
Sous ChefPerson in charge of the kitchen.
Sous Chef takes command of actual production and minute-by-minute supervision of staff
when Chef is not available.
Station Chefs
In charge of particular areas of production.
Station Chefs
Saucier/Sauce Chef
Station Chefs
Saucier/Sauce Chef
Poissonier/Fish Cook
Station Chefs
Saucier/Sauce Chef
Poissonier/Fish Cook
Entremetier/VeggieCook
Station Chefs
Saucier/Sauce Chef
Poissonier/Fish Cook
Entremetier/VeggieCook
Rotisseur/Roast Cook
Station Chefs
Saucier/Sauce Chef
Poissonier/Fish Cook
Entremetier/VeggieCook
Rotisseur/Roast Cook
Garde Manger/Pantry Chef
Station Chefs
Saucier/Sauce Chef
Poissonier/Fish Cook
Entremetier/VeggieCook
Rotisseur/Roast Cook
Garde Manger/Pantry Chef
Patissier/Pastry Chef
Station Chefs
Saucier/Sauce Chef
Poissonier/Fish Cook
Entremetier/VeggieCook
Rotisseur/Roast Cook
Garde Manger/Pantry Chef
Patissier/Pastry Chef
Friturier/Fry Chef
Top 5 highest payed chefs -‐ 2:04
Appren>ce:One who works under the guidance of a skilled worker to learn a par>cular trade or art.
Famous Chefs and Entrepreneurs Terms
Brigade:System of hierarchy found in restaurants and hotels. This structured team system delegates responsibili>es to different individuals who specialize in certain tasks.
Chef:A highly skilled professional who is proficient in all aspects of food prepara>on.
Cuisine:The French word for “kitchen” but in English means a style of cooking.
Entrepreneur:A self-‐mo>vated person who creates and runs a business.
Famous Chefs and Entrepreneurs Terms
Menu:In a restaurant, it is a presenta>on of food and beverage offerings.
Professionalism:The posi>ve behaviors and appearance exhibited by an individual who is commiVed to the culinary arts.
Trends:New prac>ces or condi>ons that point to the way things will be in the future.