INTRODUCTION TO CULINARY ARTS

HISTORY AND PHILOSOPHYEvolution of

the Food Service Industry

A chef is described as a skilled cook who manages the kitchen. What skills do you think a chef would

need to do to be considered a TOP CHEF?

• Foodservice-the business of making and serving prepared food and drink• Hospitality-welcoming guests and satisfying

their needs.• Trends-new practices or conditions that point to

the way things will be in the future.• Cuisine- French word for “kitchen,” but in English

it means a style of cooking.• Sustainable products and practices-

produced or carried out over a long period of time without a negative effect on the environment.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY

• Organic foods- grown without synthetic fertilizers or pesticides and from animals that have not received antibiotics or hormones.• Home meal replacements- meals consumed at

home but professionally prepared elsewhere.• Living wages- one that allows someone working

full-time to support his or her family above the poverty level.• Culinary- refers to matters related to the

preparation or cooking of food.• Culinarian- a term for a cook or someone who

prepares food.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY

• Full-service restaurant- employ servers to take the customer’s order an bring the meal to their table.

• Catering- providing food and service for groups.• Institutional foodservice- supplies meals for

businesses and organizations.• Sole proprietorship- business in which one person

owns and often operates the business.• Partnership- a business in which ownership is

shared by two or more people.• Corporation- granted a charter from the state,

which recognizes it as a separate entity with legal rights.

• Chain restaurants – group of restaurants owned by the same company.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY

• Franchise restaurants- independently owned restaurants that are part of a larger restaurant chain.• Entrepreneur- someone who organizes a

business and assumes risk for it.• Brigade- workstation that has a leader that

reports to the head chef• Executive chef- coordinates the operation of the

restaurants and departments.• Banquet chef- oversees a staff of cooks that

prepare meals for large groups.• Cross training- teaches staff to do more than

one job in the kitchen.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY

• Professionalism- the positive behaviors and appearance exhibited by an individual who is committed to the culinary arts.• Attitude- how you think and feel about other

people and situations.• Stress –physical, mental, and emotional

response to external pressures.• Apprenticeship- method of training in which a

person learns a trade under the guidance of skilled trades-people.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY

• American Culinary Federation (ACF)- largest professional organization for culinarians in the United States.• Certification- confirms that a culinarian

possesses certain knowledge, skill level, and experience.• Indigenous foods- those foods that were native

or traditional to the particular geographic region or ethnic population.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY

WHAT IS FOODSERVICE?THE BUSINESS OF MAKING AND SERVING PREPARED FOOD

AND DRINK

TRENDS IN FOODSERVICE• Global Cuisine• Technology• Sustainable Practices and Organic Foods• Home Meal Replacement

CHALLENGES FACING THE FOODSERVICE INDUSTRY

• Meeting Labor Demands• Living Wage• Nutrition Concerns

UNDERSTANDING FOODSERVICE OPERATIONS

Types of Foodservice Establishments

• Restaurants• Hotels• Clubs• Catering• Institutional Foodservice

Legal Forms of Business Ownership

• Sole Proprietorship• Partnership• Corporation

Organization of Foodservice Business

• Independent Restaurants• Chains• Franchises

CULINARY HISTORY

KEY HISTORICAL PERSONS AND THEIR CONTRIBUTIONS

• Careme- Marie Antoine (Antonin) Carême, known as "The King of Chefs, and the Chef of Kings“; haute cuisine

• Escoffier- Georges Auguste

Escoffier invented the Kitchen Brigade System

• De Medici- Catherine de Medici was known as the ‘mother of French haute cuisine’

• Amelia Simmons- wrote and published the first American cookbook

• Jean Anthelme Brillat-Savarin- wrote one of the most celebrated works on food, (The Physiology of Taste) and was quite possibly the greatest food critic ever.

• Apicius, (“Cuisine in Ten Books”), the world's oldest surviving cookbook. It is considered the very first cook book.

• M. Boulanger, the first restaurant

• Roth and Angell open CIA (Culinary Institute of America)

• Antoine Beauvilliers opened the first 'real' restaurant in Paris

• James Beard- an amateur actor and cook; created the first televised cooking show in the United States

FOODSERVICE RESTAURANT STYLES

• Fast Food Dining• Emphasize speed of

service and low cost over other considerations

• Sometimes known as quick service restaurant or QSR table service

• Casual Family Dining• Restaurant that serves

moderately priced foods in a casual atmosphere that feels like “home”

• Family Style• Have a fixed menu and

fixed price usually with diners seated at a communal table such as on bench seats

• Fine Dining• Restaurants are full

service restaurants with specific dedicated meal courses

FOODSERVICE RESTAURANT STYLES

• Café• informal restaurants

offering a range of hot meals and made-to-order sandwiches.

• Cafeterias• a restaurant serving mostly

ready-cooked food arranged behind a food-serving counter.

• Pub• (short for public house) it is

a bar that serves simple food fare

• Bistros • A familiar name for a café

serving moderately priced simple meals in an unpretentious setting

Cuisines

• Grande cuisine- elaborate and time consuming style of cooking popular in the early 1800s that was often practiced in the homes of the rich.

• Classic cuisine- define by orderly menus organized by courses that were served tableside by waiters in hotels and restaurants.

• Haute cuisine- highest level of the culinary arts in which the most challenging dishes are prepared.

• Nouvelle cuisine- style of cuisine that highlighted individual ingredients that were simply prepared and served in small portions on artistic plates.

• Fusion cuisine- merging of two or more ethnic cuisines into one cooking style.

Elements and characteristics of various cuisines

European meat is more prominent and substantial in serving-size

Greek makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats

Haute elaborate preparations and presentations served in small and numerous courses

Jewish local ingredients and local cultural influences make their mark on this cuisine

Mexican known for its varied flavors, colorful decoration, and variety of spices and ingredients

Chinese food is prepared in bite-sized pieces…chopsticks are used at the table.

Japanese known for its emphasis on seasonality of food ( shun), quality of ingredients and presentation.

Italian noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world

Indian characterized by the use of various spices, herbs and other vegetables, and sometimes fruits

French Cheese and wine are a major part of this cuisine

Working with Departments Beyond the Kitchen

• Stewarding• Dining Room• Catering• Room Service• Purchasing

• Technology• Prepared Foods

THE BRIGADE SYSTEM

Labor Saving Trends

THE BRIGADE

Chef(Chef de Cuisine)

Sous Chef

Chef de Partie

Chef de Garde

Communard

Tournant

Saucier Garde Manger

Rotisseur Entremetier

Pastry Chef

Poissonier

1st Commis

2nd Commis

Butcher

Commis

Grill Cook

Fry Cook

Commis

Potager

Legumier

Commis

Pastry Cook

Baker

Decorator

Commis

THE BRIGADE

• Chef de cuisine- supervises all the positions in the kitchen.

• Sous Chef- second in command

• Chef de garde- night chef• Chef de partie- position in

charge of any of the particular workstations in the kitchen

• Saucier- responsible for making sauces and sauteed or panfried items

• Poissonier- fish cook (fish and shellfish)

• Garde manger- in charge of the cold food station

• Butcher- cuts and trims meats and poultry for other stations in the kitchen

• Rotisseur- roasting and carving meats, poultry and preparing pan sauces and gravies

• Grill Cook- cooks all grilled and broiled meats, poultry and fish

• Fry Cook- prepare and cook deep fried items; can also serve as grill cook

• Entremetier- oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers

THE BRIGADE

• Potager- makes all stocks, soups, and mother sauces

• Legumier- prepares and cooks vegetables

• Pastry chef- head of the baking and pastry department

• Pastry cook- prepare primarily sweets and pastries

• Baker- makes breads and breakfast pastries

• Communard- prepares meals for the staff

• Expeditor- reads the servers’ food orders to the cooks and organizes to be delivered promptly

• Decorator- decorates cakes and pastries; makes chocolate carvings or sugar sculptures

• Tournant- fills in for other staff members on their days off

• Commis- assistant

THE PROFESSIONAL CHEF

THE CHEF’S MANY ROLES

• Cook• Leader• Manager• Artistic Innovator• Teacher and Mentor

PROFESSIONAL TRAITS OF A SUCCESSFUL CHEF

• Respectful• Punctual and Dependable• Positive Attitude• Flexible• Productivity and Speed

PERSONAL BEHAVIORS OF A SUCCESSFUL CHEF

• Maintaining Balance• Managing Stress• Maintaining Health

A CHEF’S KNOWLEDGE AND EXPERTISE

• Cost Accounting• Sanitation• Laws of the Foodservice

Industry• Food Chemistry and Physics• Nutrition• Purchasing and Storekeeping• Food and Beverage Service• Equipment Maintenance• Public Relations

• Apprenticeship• Formal Education• Bachelor’s and Advanced

Degrees• On-the-Job Training• Lifelong Learning

THE PROFESSIONAL CHEF

ALLIED PROFESSIONS• Research Chef• Personal Chef• Restaurant Consultant• Marketing and Sales• Culinary Instructor• Registered Dietitian• Food Writer

EDUCATION AND TRAINING OPTIONS

CAREER OPPORTUINITES

Chef More highly skilled and better trained cooks who measure, mix, and cook food according to recipes

Dietician Plan diets for patients and educate people about eating healthy foods with extensive training

Food Stylist Create works of art through food to communicate ideas, thoughts, or feelings

Food Demonstrator Create public interest in buying products and promote items to customers.

Research and Development Help organizations solve problems using mathematical models to help make decisions

Food Service Staff who prepare and serve food

Nutritionist Plan diets for patients and educate people about eating healthy foods but may not have any formal training

Food Service Manager Plan and direct the activities of places that serve food and beverages

Health Inspector Establishes and enforce rules in the food industry that protect the public

Food Scientist Conduct research to develop and improve food products that are healthy, safe, and appealing

THE PROFESSIONAL CHEF

PROFESSIONAL ORGANIZATIONS• American Culinary Federation

(ACF)• American Academy of Chefs

(AAC)• American Personal and

Private Chef Association• Bread Baker’s Guild of

America• International Association of

Culinary Professionals (IACP)

• Les Dames d’Escoffier International

• Research Chef’s Association (RCA)

• Vatel Club• World Association of Chef’s

Societies (WACS)• Women Chefs and

Restaurateurs

SOURCEBOOK NOTES

Define the vocabulary terms Answer the following questions:o What are the current trends in foodservice?o What challenges are facing the foodservice industry?o What are the different types of foodservice

establishments?o What are the legal forms of business ownership?o How are foodservice businesses organized?o Who are key historical persons in the history of the

foodservice industry and how did they contribute?o Describe the various foodservice styles.o Name the ten cuisines and characteristics of each.o Sketch the outline of the Brigade system.o Identify and describe the ten careers available in the

foodservice industry.o Name three professional organizations in the

foodservice industry.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY• Foodservice• Hospitality• Trends• Cuisine• Sustainable

products and practices

• Organic foods• Home meal

replacements• Living wages• Culinary• Culinarian

• Professionalism• Attitude• Stress • Apprenticeship• American

Culinary Federation (ACF)

• Certification• Grande cuisine• Indigenous foods• Classic cuisine• Haute cuisine• Nouvelle cuisine• Fusion cuisine

• Full-service restaurant

• Catering• Institutional

foodservice• Sole

proprietorship• Partnership• Corporation• Chain restaurants • Franchise

restaurants• Entrepreneur• Brigade• Executive chef• Banquet chef• Cross training