1. HISTORY OF MODERN FOOD SERVICE

2. 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

3. 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)

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. Gold Rush in California
1850’s Gold discovered in California
People moved west – cafeterias opened to feed people moving west
Inexpensive, assembly line dining

13. 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

14. 1970’s Nouvelle Cuisine “New Cooking”
Modern chefs wanted to lighten up classical French cuisine
Trend did not last long

15. Classic (French) Organization of a Kitchen (Kitchen Brigade)
12.1
OH- 12.1

16. Contemporary Version of Classic Kitchen Organization
12.2
OH- 12.2

17. 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

18. Sous Chef – Management level
Second in command – Means Under the Chef
Assistant to executive chef

19. Station Chefs - Have knowledge and cooking skills
May or may not have culinary education
Are responsible for food preparation

20. Entry Level Jobs No experience necessary
May wash dishes, clean vegetables

21. 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.
The number of jobs for chefs, cooks and food preparation workers is projected to increase 11 percent between 2006 and 2016.
More than nine percent of employees in the US work in the restaurant industry.
In 2008, restaurant sales will increase 4.4 percent over 2007 and will average about $1.5 billion per day.
Restaurant sales will equal four percent of the gross domestic product in the US in 2008.
The restaurant industry is booming. As the second largest employer, behind only the government, the restaurant industry employs 13.1 million people, in both front-of-the-house and kitchen positions, according to the National Restaurant Association (NRA). And both the US Bureau of Labor Statistics (BLS) and the NRA predict that this number will continue to grow over the next decade.
Of that number, 115,000 held executive chef positions. 21

22. Annual Earnings of Middle 50%
Average Pay Ranges
Annual Earnings of Middle 50%
$23, ,862
$55, ,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
Job Title
Cooking Assistant
Executive Chef
Executive Pastry Chef
Food Scientist
Hotel Manager
Line cook
Restaurant Manager
Sous Chef 22