Introduction -History of Culinary

It is about the history of culinary and the worlds best chef

1. COOKERY HAZEL BAUTISTA QUIAMAS

2. HISTORY OF CULINARY

3. 1783 to 1833 16th child of poor family, started as kitchen boy in catering service at age 10. 6 years later apprentice Pâtissier and taught himself to read and write. 1803, Chef Pâtissier to Talleyrand, French foreign minister. Turned down Czar Alexander's invitation to be Russia's leading chef. Became Maitre chef at Carlton House in London where he set standards for chefs throughout Great Britain. Began a system of organization. Founder of Haute Cuisine.

4. The Emperor of Chefs Georges Auguste Escoffier France, 1847-1935 1890 with Ritz opened the Savoy in London stayed until 1898 worked with uncle in Nice at age 13 1898, moved to the Carlton Hotel - one of the most famous in Europe:French Cuisine & Dining

5. Culinary Innovations Basic Principals--simplified Process Emperor William II called him the Emperor of chefs Chevailer of Legion of Honour 1920 and Officer of the Legion in 1928 retired in 1921 at 74 (worked for 62 years) wrote Le Guide culinaire and several others Restructured Kitchens (Brigade System) added principle of task organization to that of kitchen layout 1935

6. Kitchen Brigade Chef de Cuisine Manager of the kitchen and kitchen staff. Executive chef Highest level possible. Usually with diploma or certificate, often more time spent doing organization and paperwork than actually cooking. Coordinates all kitchen functions Head chef The person in authority in the kitchen. Title refers to those who have professional cooks working for them. Working chef In charge of the kitchen in smaller establishments. Does the duties of a chef as well as being responsible for part or all of a station. Sous Chef Second in Command. Responsible for the physical operation of the kitchen, including supervision as well as preparation.

7. Chefs de Parti e Saucier: fish, sautéed dishes, stews, hot hors d'ouevers , hot entrees and sauces. Commands after the sous chef. Rotissieur : Prepares items roasted in the oven and on the spit. Works under the Saucier. Friturier : fry cook - responsible for deep fried foods. Works under the Saucier. Grillardin : responsible for grilled foods. Works under the Saucier. Garde Manger: Processes raw meat, cold dishes, forcemeat, pies, galantines and cold hors d'ouevres . Next in line after the saucier for command. Charcutier , and Butcher: work under the Garde Manger Entremetre Vegetable cook, responsible for soups (sometimes saucier does this), vegetables, pasta, and foods made of flour, eggs and cheese.. Potager : soup cook, originally was under the supervision of the Entremetier Patissier : Pastry chef: all basic desserts, hot desserts, cold desserts, frozen desserts and hot and cold pastries. Boulanger and Glacier : work under the Patissier Other cooking stations are Tournant (swing cook), de Garde (duty chef), de Nuit (night chef), Banquet chef, etc. Commis : assistants to the chefs de partie . Usually journeyman cooks. Apprentices: training in each of the parties in turn to learn the entire kitchen

8. Many larger operations particularly hotels, may use the full, traditional kitchen brigade. Some may even have demi-chef de parti positions. As the kitchen becomes smaller, the use of the brigade and duties of the various parti are adapted. In a large operation, there may be a Chef de Parti , a demi chef, 2 or 3 commis and 1 or 2 apprentices. This pattern would be similar for each of the departments in the kitchen. In a medium size kitchen, there may be one individual preparing sauces (saucier), another whose responsibility is vegetables ( entremetiere ), another doing cold foods ( garde manger) and so on. In smaller kitchens, brigade lines are blurred. One or two individuals may prepare all the hot food while another does cold food and some desserts. The brigade duties may still exist but not as obviously or as clearly defined as in a larger establishment.

9. COORPORATE CHEF EXECUTIVE CHEF EXECUTIVE SOUS CHEF EXECUTIVE SOUS CHEF SOUS CHEF SOUSCHEF CHEF DE PARTIE HEAD BAKER DEMI CHEF DEMI CHEF COMMIS 1 COMMIS 1 COMMIS 2 COMMIS 2 COMMIS 3 COMMIS 3 APPRENTICE APPRENTICE KITCHEN BRIGADE

10. 1765, Paris Boulanger “Restaurants” Leg of lamb in white sauce Dishes and prices displayed on slate or poster Post French Revolution Fancier Framed menus Check listing amount due Father of Modern Restaurant/a la carte menu A La Carte Menu

11. CIA and Apprenticeships Culinary Institute of America (CIA) was the first culinary school to hold career-based courses on the art of cooking. First location was on campus of Yale University in Connecticut. Later, it moved to New York in 1972. Before CIA was established, people who wanted a career in Culinary Arts had to go through apprenticeships under seasoned chefs to gain on-the-job training. Learning method traditional course in Europe, but a challenging arrangement as organized apprenticeships were a new concept in the U.S. Apprenticeships offer excellent culinary experience to aspiring chefs.

12. HISTORY OF COOKING SCHOOL

13. 1929-American Culinary Federation founded 1946-New Haven Restaurant Institute was founded. Located on campus of Yale University. 1951 Institute renamed the Culinary Institute of America to reflect diverse student population. Relocated to Hyde Park, NY. 1963-”The French Chef” hosted by Julia Child, airs on TV and introduces French cuisine to America. 1973-Johnson and Wales University opens college of culinary arts. 1976-ACFEI Apprenticeship program is started, first official cooking apprenticeship program in U.S. 1977-The California Culinary Academy, now offering a Le Cordon Bleu opens.

14. 1980-The New England Culinary Institute opens. 1984-The French Culinary Institute opens. 1986-The ACFEI Accrediting Commission is formed. Five schools receive accreditation in commission’s first year of operation. 1988-The Shaw guide publishes “The Guide to Cooking Schools,” which is considered to be first comprehensive list of culinary arts programs offered around world. 1993-Food Network begins broadcasting TV shows nationwide, helping to create the modern celebrity chef. 1995-The Culinary Institute of America opens a campus in CA

15. TWO IMPORTANT COOKBOOKS T he first important cookbook to appear at the end of the Middle Ages was Le Viandier (“The Cook”), by Guillaume Tirel , usually known as Taillevent , born about 1310. Taillevent invented many dishes, especially sauces and soups. He refined old recipes to depend less on heavy use of spices and more on the flavors of the foods themselves. He wrote his book before the invention of the printing press , and handwritten copies of it remained in use for more than a century, until 1490, when it became perhaps the first cookbook ever printed. By the seventeenth century, cooking practices still had not advanced much beyond Taillevent’s day.

16. Thenext most important cookbook after Taillevent’s was Le Cuisinier François (“The French Chef”), by François- Pierre de La Varenne (1615–1678). This book , published in 1651, was a summary of the cooking practices in households of the aristocracy. It was one of the first books to present recipes and cooking techniques in an orderly fashion rather than as an unsystematic collection. Le Cuisinier François was one of the main reference works for cooks for more than 150 years. These two chefs are memorialized in the names of two important culinary institutions. Taillevent is the name of a Paris restaurant that has long been one of the finest in France, and La Varenne is the name.

17. Fernand Point (1897–1955). Working quietly and steadily in his restaurant, La Pyramide , in Vienne, France, Point simplified and lightened classical cuisine. He was a perfectionist who sometimes worked on a dish for years before he felt it was good enough to put on his menu. “I am not hard to please,” he said. “I’m satisfied with the very best.” Point insisted every meal should be “a little marvel.” Point’s influence extended well beyond his own life. Many of his apprentices, including Paul Bocuse , Jean and Pierre Troisgros , and Alain Chapel, later became some of the greatest stars of modern cooking. They, along with other chefs in their generation, became best known

18. in the 1960s and early 1970s for a style of cooking called nouvelle cuisine . Reacting to what they saw as a heavy, stodgy, overly complicated classical cuisine, these chefs took Point’s lighter approach even further. They rejected many traditional principles, such as the use of flour to thicken sauces, and instead urged simpler, more natural flavors and preparations, with lighter sauces and seasonings and shorter cooking times. In traditional classical cuisine, many dishes were plated in the dining room by waiters. Nouvelle cuisine, however, placed a great deal of emphasis on artful plating presentations done by the chef in the kitchen.

19. The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish is known as fusion cuisine . Early attempts to prepare fusion cuisine often produced poor results because the dishes were not true to any one culture and were too mixed up. This was especially true in the 1980s, when the idea of fusion cuisine was new. Cooks often combined ingredients and techniques without a good feeling for how they would work together. The result was sometimes a jumbled mess. But chefs who have taken the time to study in depth the cuisines and cultures they borrow from have brought new excitement to cooking and to restaurant menus.

20. CATERINA DE MEDICI The Medicis were a powerful Italian family that ruled Florence from the fourteenth to the sixteenth century and provided, in addition to the rulers of Florence, three popes and two queens of France. Until recently, the accepted and often-told story is that when Caterina de Medici went to France in 1533 to marry the future King Henry II, she brought with her a staff of cooks as part of her household. This introduction of Italian cooking practices into France supposedly changed and modernized the cooking not only of France but of all of Western Europe. According to this story, Caterina and her Italian cooks should be credited with fostering modern cuisine.

21. One of these technologies is the practice of cooking sous vide ( soo veed , French for “under vacuum”). Sous vide began simply as a method for packaging and storing foods in vacuum sealed plastic bags. Modern chefs, however, are exploring ways to use this technology to control cooking temperatures and times with extreme precision. As a result, familiar foods have emerged with new textures and flavors.

22. Another approach to cooking precision was pioneered by the Spanish chef Ferran Adrià in his acclaimed restaurant, El Bulli . Adrià explores new possibilities in gels, foams, powders, infusions, extracts, and other unexpected ways of presenting flavors, textures, and aromas. This approach to cooking is called molecular gastronomy , a name coined by the French chemist Hervé This, who has done much of the research in the field. Molecular gastronomy has been taken up by Heston Blumenthal in England, Wylie Dufresne , Grant Achatz , and Homaro Cantu in North America, and other chefs who continue to experiment and to explore what science and technology can contribute to food and food presentation.

23. Standards of Professionalism The successful food-service worker follows an unwritten code of behavior and set of attitudes we call professionalism Positive Attitude Toward the Job Staying Power Ability to Work with People Eagerness to Learn A Full Range of Skills E xperience Dedication to Quality Good Understanding of the Basics