some history culinary art
DESCRIPTION
Some important history about food industryTRANSCRIPT
SOME HISTORY
ABOUT
TASTE’S WONDERLAND
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In 1735
Castrol Stove;
designed by French
designer Francois
Cuvills
made food service
more easy…
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In 1765
Parisian named Boulanger
Put an advertisement
of soups he serves called
RESTAURANTS or
RESTORATIVES
He served sheep’s feet in a cream souce and stew makerschallenged him in courtHe explained that he didn’tstew the feet’s in the souce but served them in the souceAnd he changed the course of food-service history…
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After 1789
French
Revolution coused
new developments in
food service…
Many employed chefs of French nobility opened their restaurants after the end of monarchy. There were about 50 restaurants at the start of French Revolution and about 500 after ten years…
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In those days, the restaurant
kitchens divided in to
departments;
THE ROTISSERIEunder the control of the meat chef (rôtisseur)
THE OVENunder the control of the pastry chef, (pâtissier)
THE STOVErun by the cook (cuisinier)
The meat chef and pastry chef reported to the
cuisinier, who was also known as CHEF DE CUISINE, which means “head of the
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Marie-Antoine Carême
(1784–1833)
dedicated his career to refining andorganizing culinary techniques.
Carême’s Grande Cuisine, and in professional cooking ever since, a cook makes a dish a certain way because the principles and methods of cooking show it is the best way to get the desired results.
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He is known by ;• the simplification of classical
cuisine and the classical menu • the reorganization of the
kitchen.
He called for order and diversityand emphasized the careful selection of one or two dishes per course, dishes that followedone another harmoniously and delighted the taste with their delicacy and simplicity.
He definede a streamlined workplace better suited to turning out the simplified dishes and menus he instituted. The system of organization is still in use, especially in large hotels and full-service restaurants….
Georges-Auguste
Escoffier (1847–1935)
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Le Viandier “The Cook”by Taillevent (1310– 1395) First cook book
Taillevent invented a lot of disheslike sauces and soups He wrote a book before the invention of printing press. But it become thefirst press cook book.
Nowadays; Taillevent is one of the finestParis restaurantLe Viandier is one of the distinguishedcooking school.
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Le Cuisinier François“The French Chef”by François-Pierre de La Varenne (1615–1678)Second important cook bookfrom 17th century
A summary of the cooking practices in households of the aristocracy.One of the main reference works for cooks for more than 150 years.
Nowadays; Taillevent is one of thefinest Paris restaurant
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REFERENCE BOOK
P R O F E S S I O N A L
COOKINGWAYNE GISSLEN
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