1. Professionalism
Chapter 1

2. Goals: Discuss the development of the modern food service industry
Name key historical figures responsible for developing food service professionalism
Explain the organization of classic and modern kitchen brigades
Appreciate the role of the professional chef in modern foodservice operations
Understand the attributes a student chef needs to become a professional chef

3. The 18th Century: Boulanger's Restaurant
Restaurant came from the word “restaurer” used to restore strength in travelers
Guilds: had a monopoly over certain foods

4. The 18th Century: Boulanger's Restaurant
In 1765 Boulanger opened business.
-One of the guilds sued because he served food “they were responsible for”
-He won the court case and was allowed to reopen based on these reasons:
Inns & Taverns
Boulanger’s Restaurant
Served preprepared food from guilds
Food made ‘in house’ by chefs
Little options (you get what you get)
More options (and eventually menus)
Served Family Style (eat together)
Individualized (could eat with smaller groups)
Main function: house sleeping travelers
Main function: Dining
His business sparked the development of similar businesses throughout Europe. Finally resulting in full menus and private dining for those high class citizens.

5. The early 19th century- Careme & Grande Cuisine
More restaurants = wider clientele
Grande Cuisine entered Paris
Meals with dozens of courses
Elaborate and intricate
Carême made Grade Cuisine famous with meals consisting of dozens of courses of elaborately and intricately prepared, presented, garnished and sauced foods.

6. Late 19th Century Escoffier and Cuisine Classique Differences?
Escoffier is generally credited with refining the grande cuisine of Carême to cuisine classique or classic cuisine
Differences?
Simplified versions of the same meals
Relies on principles and techniques and emphasizes presentation of superb ingredients

7. Mid-20th Century Point and Nouvelle Cuisine
Fernand Point was a master practitioner of this movement
Nouvelle cuisine focuses on lighter cuisine based upon natural flavors, shorter cooking times, and innovative combinations.

8. Late 20th and Early 21st Century
The trend was brought on by the Immigration Act of 1965, which brought a large number of Asian immigrants into the US.
Out with the fake Chinese and in with the spicy Szechuan, Hunan, Vietnam and Thailand dishes.
Now add in the availability of Mexican dishes throughout America.
Enter Alice Waters and her restaurant Chez Panisse.
Goal: fresh food, simply prepared.
Launched New American Cuisine
In her own words... …

9. Late 20th and Early 21st Century
American chefs began combining all sorts of ingredients and preparation techniques
Fusion Cuisine was born
Later came the concern for locally raised ingredients
Farm-to-table or locavore movement
Now chefs and restauranteurs can take this even further by working with the local growers and preordering certain crops.

10. Modern Influences New technology: Preservation Techniques
Development of clay and metal vessels that could withstand heat and hold liquids
1800s brought the cast-iron stoves
First wood and coal then gas, then finally electric
Cooks could control the temperatures and safely approach the stove.
Preservation Techniques
Once sun-drying, salting, smoking, pickling, sugar curing, or fermenting
Then came canning
Finally came the fridge and freezer
Now onto freeze-drying, vacuum-packing, and irradiation

11. Modern Influences In the meantime:
Steam-powered ships and railroads brought foods quickly to market from distant suppliers.
In 1870, Chicago meat packers were routinely supplying Europe with beef from the Great Plains
The 20th century brought about temperature-controlled cargo ships, trains, trucks, and airplanes all used to transport food worldwide

12. Modern Influences New Foods:
Advancements in agriculture such as the switch from organic to chemical fertilizers and introduction of pesticides and drought- or pest-resistant strains have resulted in many healthy crops
We’ve even produced and improved grains that have a longer shelf life and are easier to mass-produce
Add to this the advancements in animal husbandry, we’ve got leaner and healthier proteins as well.

13. Modern Influences New Concerns:
Consumer concerns about nutrition and diet have fueled changes.
Federal, state, and local government help promote food safety by inspecting and grading meats and poultry, regulating label contents for packaged foods, and setting sanitation standards.

14. Modern Influences New Consumers
Demographic and social changes have lead to diversification (or changes) in the food service industry.
By tailoring their menu, prices and décor accordingly, food service operations can cater to consumers based on
Age
Household
Income
Education
Geography

15. Modern Influences New Careers:
Well-trained culinary professionals can now work in publishing, media, product development, scientific research and even business at large.
Teaching, writing, food sales, restaurant ownership, nutritional counseling, food stylists and photographers
Even manufacturers need product developers, recipe testers, and culinary marketing experts.

16. Traditional Brigade Jobs
Job title
Dish they’d produce
Poissonier
(fish cook)
Poached sole with caper sauce
Grillardin
(grill cook)
Grilled veal tenderloin
Saucier
(sauce cook)
Sauteed items and most sauces
Garde Manger
(cold foods)
Caesar salad
Potager
(soup cook)
Stocks and soups

17. The Food Service Operation
Escoffier is credited with developing the kitchen brigade system. Modern kitchens use a simplified version of this new brigade in order to reduce costs and streamline production
Executive Chef: coordinates kitchen activities and directs the kitchen staff’s training and work efforts
Plans menus and creates recipes
Sets and enforces standards
Purchases food items
Trains dining room staff
Works with variety of vendors

18. The Food Service Operation
Sous Chef: makes sure food is prepared, portioned, garnished and presented according to the executive chef’s standards
Area chefs: responsible for specific facility or function
Line cooks: prepares menu items according to recipe specifications
A roundsman, or swing cook, or tournant is capable of working several stations and is assigned where needed
Pastry Chef: develops recipes for and prepares desserts, pastries, frozen desserts, and breads

19. The Food Service Operation
Short-order cook: responsible for quickly preparing foods to order in smaller operations
Institutional cooks: works in larger quantities of packaged or prepared foods for a captive market such as a school, hospital, or prison
Master Chef: recognized as the highest level of achievement. Only highly skilled and experienced professionals who have demonstrated expertise and knowledge are in entitled to use them

20. The Professional Chef
Knowledge: The understanding of a base of information that enables a chef to perform each aspect of the job.
Skill: culinary school alone doesn’t make a student a chef. Practical, hands-on experience that can only be perfected with extended experience
Taste: A chef’s ability to prepare flavorful and attractive foods that appeal to all senses and to the desires of his/her clientele
Judgment: The ability to make sound decisions such as what items to include on the menu; what, how much, and when to order food; and approving finished items for service

21. The Professional Chef
Dedication: The desire to continually strive for the utmost professionalism and quality in spite of the physical and psychological strains of being a chef
Pride: the desire to show high self-esteem for one’s personal and professional accomplishments by means of such details as professional appearance and behavior.
Ways to show pride
Personal growth and behavior
Good grooming practices
Clean, pressed uniform

22. Traditional Uniform
White double-breasted jacket: hides dirt and protects from scalds
Black and white checked pants: disguises stains
Neckerchief: absorbs facial perspiration
Apron: protects uniforms & insulates the body