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Principles of Hospitality and Tourism

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1 Principles of Hospitality and Tourism
Culinary History Principles of Hospitality and Tourism

2 Culinary History Understanding the past helps you to understand the present By studying culinary history, chefs learn about the social customs, ingenuity, values, and religious beliefs of the time past culinary practices © Goodheart-Willcox Co., Inc.

3 Culinary History Greeks & Romans Enjoyed eating socially
Hosted banquets Greeks – private clubs “lesche” Romans main meal – “cenna”

4 Ancient Rome Ancient Rome (625 BC–476 AD) followed ancient Greece as the dominant power © Goodheart-Willcox Co., Inc.

5 Ancient Rome ___________ wrote the first complete Western cookbook, De Re Coquinaria, during this time _______book describes challenging culinary dishes with complex flavor profiles Marcus Apicius Marcus Apicius © Goodheart-Willcox Co., Inc.

6 Ancient Rome The social elite enjoyed a refined cuisine, while the largest part of the population existed on simple ingredients prepared simply The wealth of ancient Rome allowed chefs to develop their art with a wide variety of imported and rare products at their disposal © Goodheart-Willcox Co., Inc.

7 Middle Ages 800 AD-1300 AD Renaissance 1500 AD–1600 AD
Serfs worked fields/Landowners had banquets Ate with fingers, knives and “trenchers” Aristocracy craved spices Coffee Houses opened – major cities

8 Cooking of the Middle Ages
With the fall of Rome to invading armies in 476 AD, Europe entered the Middle Ages The Middle Ages lasted for at least 1,000 years © Goodheart-Willcox Co., Inc.

9 The Religious Influence
During this time, the Catholic Church influenced European life and dining habits Catholic monasteries preserved records of ancient cooking practices © Goodheart-Willcox Co., Inc.

10 The Influence of Arab Culture
With Arab culture came new ingredients, recipes, techniques, and culinary traditions including almonds eggplant citrus fruits distillation addition of sugar and ground nuts to savory dishes © Goodheart-Willcox Co., Inc.

11 Meals for Royalty Royalty often ate well and employed many cooks to create lavish banquets Use of costly spices and complex edible visual creations were the norm © Goodheart-Willcox Co., Inc.

12 Cooking of the Renaissance
During the Renaissance, the exchange of culinary traditions between France, Spain, and Italy increased greatly Popularity of French cuisine around the world spread © Goodheart-Willcox Co., Inc.

13 Cooking Ingredients Crisscross Continents
When explorers discovered the New World, new foods were discovered © Goodheart-Willcox Co., Inc.

14 Cooking Ingredients Crisscross Continents
Tomatoes, potatoes, peppers, corn, chocolate, beans, and vanilla traveled from the New World to Europe Wheat, citrus fruit, sugar, cattle, and pigs made the voyage from Europe to the New World © Goodheart-Willcox Co., Inc.

15 Cooking of the 1700s and 1800s Prior to the beginning of the French Revolution, chefs worked in the homes of the wealthy As many of these wealthy elite either lost their lives or fled France, chefs lost their jobs © Goodheart-Willcox Co., Inc.

16 French Revolution 1789-1799 Guilds were formed
First Restaurant 1765 ___________ End of Revolution – Chefs out of work Paris restaurants in 30 years Boulanger

17 Georges – Auguste Escoffier 1847- 1935
Refined Grand Cuisine to Classical Cuisine Categorized 5 Mother Sauces Invented kitchen brigade system Established dress code for chefs

18 Cooking of the 1900s Auguste Escoffier’s contributions to cooking included redefining the organization of the professional kitchen emphasis on professionalism simplifying the grande cuisine of Carême his book Le Guide Culinaire, which systemized classic cuisine © Goodheart-Willcox Co., Inc.

19 Cooking of the 1900s In the years following Escoffier, France continued to be at the forefront of haute (OHT) cuisine Ferdinand Point (1897–1955) and his restaurant La Pyramide in southern France popularized regional cooking © Goodheart-Willcox Co., Inc.

20 Industrial Revolution
Families moved to cities for work People needed to live close to factories Chemical fertilizers and pesticides invented Wealthy ate aged meat, cheese and sauces “Poor Man’s Food” veggies and whole grains

21 Culinary Experimentation
In the 1960s, some of the chefs who trained at La Pyramide introduced nouvelle cuisine Many of these chefs were influenced by Asian food traditions In the late 1960s and early 1970s, Americans began watching cooking demonstrations on TV © Goodheart-Willcox Co., Inc.

22 Culinary Experimentation
Ethnic cuisines, such as Thai, Mexican, Cajun, and Italian, were introduced to the American palate in the 1980s and 1990s Some chefs mixed the different cuisines to create various fusion cuisines Other chefs created variations of traditional regional American cuisines © Goodheart-Willcox Co., Inc.

23 Famous Chefs and Entrepreneurs
__________– invented pasteurization ______________– father of “canning” ______________(Italian) married Henry II (France) ◦ Introduced silverware to the French ◦ Brought Haute Cuisine to France ◦ Brought spinach, artichoke, and ice cream recipes Louis Pasteur Nicholas Appert Catherine De Medici

24 Marie-Antione Careme – 1784-1883
Born into poor family Learned basics in small restaurant Perfected sauce recipes for “Grand Cuisine”

25 Julia Child ( ) Revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs. © Goodheart-Willcox Co., Inc.

26 Other Historical Notes
Cole’s Inn, Boston opened 1800’s - California Gold Rush and building of the railroads first fast food chain_____________opened 1940’s and 1950’s - other fast food opened White Castle © Goodheart-Willcox Co., Inc.

27 The Kitchen Brigade

28 The Kitchen Brigade System
A system of organization Created by Georges-Auguste Escoffier- French chef Early 1900s The system delegates responsibilities to different individuals that specialize in certain tasks. The Kitchen Brigade System

29 https://www.youtub e.com/watch?v=A6 T7d2yB-2I
History of Escoffier

30 Pre-test Match the title with the position description.
Executive Chef Sous Chef Saucier Poissoner Rotisseur Grillardin Garde Manger Patissier Tournant Friturier Relief Cook Fish Broiled and Deep Fried Pastries and Desserts Cold Foods Second in Command Sauces, Stews, Stocks Chef in charge Roasted and Braised Meats Pre-test Match the title with the position description.

31 The Brigade © Goodheart-Willcox Co., Inc.

32  Chef (Chef de Cuisine) Chef

33 Chef Chef in charge Aka: Executive Chef
Aka: Chef de cuisine (shef deh kwih-ZEEN) “Chief of the kitchen” who supervises all kitchen positions Responsible for quality of food and safety of guests and staff Chef

34  Chef (Chef de Cuisine)  Sous Chef Sous Chef

35 Sous Chef Second in command of production and staff supervision
Aka: sous-chef de cuisine (Su-shef) Assumes authority and responsibility in chef’s absence Sous Chef

36  Chef (Chef de Cuisine)  Sous Chef  Chefs de Partie Chefs de Partie

37 Chefs de Partie Aka: Station/Line Chefs
Responsible for managing any station in the kitchen where they specialize in preparing particular dishes (shef deh pahr-TEE) Chefs de Partie

38 Chef de Garde Chef (Chef de Cuisine) Chef de Garde Sous Chef
 Chefs de Partie Chef de Garde

39 Chef de Garde Aka: Night Chef (shef deh GAHRD)
Night chef in 24-hour kitchen In charge after the chef leaves for the evening Chef de Garde

40 Communard Chef (Chef de Cuisine) Chef de Garde Sous Chef Communard
 Chefs de Partie Communard

41 Communard Aka: Staff Cook (com-muh-NAHR)
Prepares staff’s meals at large operations Communard

42 Saucier Chef (Chef de Cuisine) Chef de Garde Sous Chef Communard
 Chefs de Partie  Saucier Saucier

43 Saucier Aka: Saute Chef
Prepares sauces as well as warm hors d’oeuvres and sautéed and panfried items (saucy-yay) or (saw-see YAY) Sautéing is a method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat. Saucier

44 Garde Manger Chef (Chef de Cuisine) Chef de Garde Sous Chef Communard
 Chefs de Partie  Saucier  Garde Manger Garde Manger

45 Garde Manger Aka: Pantry Chef Cold Food Station
Responsible for preparing cold hors d’oeuvres, salads, dressings, fruit plates sandwiches, marinades, brines, desserts, etc. (gahrd mohn-ZHAY) Garde Manger

46 Rotisseur Chef Rotisseur (Chef de Cuisine) Chef de Garde Sous Chef
 Communard  Chefs de Partie  Saucier  Garde Manger  Rotisseur Rotisseur

47 Rotisseur Aka: Roast Chef
Roasts meats and poultry and prepares accompanying pan sauces and gravy Roasting is a cooking method that uses dry heat. (Row-tis-see-yer) Rotisseur

48 Entremetier Chef Rotisseur (Chef de Cuisine) Chef de Garde Sous Chef
 Communard  Chefs de Partie  Saucier  Garde Manger  Rotisseur  Entremetier Entremetier

49 Entremetier Aka: Vegetable Chef
Prepares hot appetizers, vegetables, starches, pasta, and egg dishes. (ehn-treh-meh-tee YAY) Head of potager and legumier Entremetier

50 Tournant Chef Rotisseur (Chef de Cuisine) Chef de Garde Sous Chef
 Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier Tournant

51 Tournant Aka: Swing Chef Works in the kitchen where needed (toor-NAHN)
Fills in for other staff members on their days off Also called the “roundsman” Tournant

52 Patissier Chef Rotisseur Patissier (Chef de Cuisine) Chef de Garde
 Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier Patissier Patissier

53 Patissier Aka: Pastry Chef Head of the baking and pastry department
Prepares dessert items as well as other baked items on the menu. (pa-tis-yay) Patissier

54 Poissonier Chef Rotisseur Patissier Poissonier (Chef de Cuisine)
 Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier Poissonier

55 Poissonier Aka: Fish Chef Prepares fish and seafood items.
(pwah-sawn-YAY Poissonier

56 Boucher Chef Rotisseur Patissier Poissonier (Chef de Cuisine)
 Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher Boucher

57 Aka: Butcher Butchers meats, poultry, and sometimes fish for other kitchen stations (boo-shay) Boucher

58 Grillardin Chef Rotisseur Patisseir Grillardin Poissonier
(Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier Patisseir  Poissonier  Boucher  Grillardin Grillardin

59 Grillardin Aka: Grill Cook
This person prepares grilled and broiled menu selections. (gree-yar-don) Grillardin

60 Friturier Chef Rotisseur Patissier Friturier Grillardin Poissonier
(Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Friturier Friturier

61 Friturier Aka: Fry Cook This person prepares deep-fried items.
(free-to-ree-yay) Friturier

62 Potager Chef Rotisseur Patissier Potager Friturier Grillardin
(Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Potager  Friturier Potager

63 Potager Aka: Soup Chef (poh-tahj-AY)
Makes all stocks, soups, and mother sauces Potager

64 Legumier Chef Rotisseur Patissier Potager Friturier Grillardin
(Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Potager  Friturier  Legumier Legumier

65 Legumier Aka: Prep Cook (lay-goo-mee-YAY)
Prepares and cooks vegetables When tasks are combined with those of the potager, called preparation station Legumier

66 Pastry Cook Chef Rotisseur Patissier Potager Pastry Cook Friturier
(Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier Patissier  Poissonier  Boucher  Grillardin  Potager  Pastry Cook  Friturier  Legumier Pastry Cook

67 Pastry Cook Aka: Am Pastry Prepares sweets and pastries
Works in the bakeshop during the daytime Pastry Cook

68 Baker Chef Rotisseur Patissier Potager Pastry Cook Friturier Baker
(Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Potager  Pastry Cook  Friturier  Legumier  Baker Baker

69 Baker Baker Makes breads and may also make breakfast pastries
Typically works during the night and early morning hours Baker

70 Decorator Chef Rotisseur Patissier Potager Pastry Cook Friturier Baker
(Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Potager  Pastry Cook  Friturier  Legumier  Baker Decorator  Decorator

71 Decorator Aka: Cake Decorator
Specialist who decorates cakes and pastries Also makes chocolate carvings or sugar sculptures Show pieces Decorator

72 Chef Rotisseur Patissier Potager Pastry Cook Friturier Baker
(Chef de Cuisine)  Chef de Garde  Sous Chef  Communard  Chefs de Partie  Tournant  Saucier  Garde Manger  Rotisseur  Entremetier  Patissier  Poissonier  Boucher  Grillardin  Potager  Pastry Cook  1st Commis  Commis  Friturier  Legumier  Baker  2nd Commis  Commis  Commis  Decorator  Commis

73 Commis Aka: Junior Cook (koh MEE) An assistant
Also works in a particular station but reports directly to the chef de partie Takes care of the tools in that station Commis

74 WHY is this important? Chef not responsible for the entire meal.
Greater efficiency More consistent results WHY is this important?

75 Organization of Modern Kitchen
The way the kitchen is organized depends on many factors: The menu Type of Establishment Hotel, Institutional Kitchens, Catering, Quick service restaurants, carry-out, etc. Size of operation Physical Facilities and Equipment Available Organization of Modern Kitchen

76 The Classical Brigade System would be replaced by grouping two jobs or more together.
One person working the grill, fryer, and broiler. If the task is simplistic, may only require a chef, two cooks, and two assistants. In Reality

77

78 View a Brigade in Action
_NnGzf8 View a Brigade in Action

79 RULES: Ms. Jourdan will describe a position of someone in the brigade and the first person to write on the board the correct answer wins a point! Brigade Game!

80 Dining Room Organization
The Kitchen Brigade Dining Room Organization

81 Dining Room Organization
Maitre D’hotel Chef De Salle (Supervisor) Chef D’etage (Captain) Head Waiter Chef De Rang Front Waiter Demi-Chef De Rang Back Waiter Dining Room Organization

82 Maitre D’hotel Dining Room Manager At the Top of the chain of command
Meets with owners to discuss business issues Works with chef and sommelier to select what will go on the menu Maitre D’hotel

83 Head Waiter Responsible to oversee the service staff Chef De Salle

84 Chef D’etage Captain Has the most contact with the diners
Takes guests orders, tableside prep, answers guests questions Chef D’etage

85 Chef De Rang Front Waiter Sees to the service needs of the guests:
Refills drinks Removes plates between courses Brings bread, chips and salsa, etc. Chef De Rang

86 Back Waiter / Busperson
Clears away dishes Clean up Demi- Chef De Rang

87 Put everything else away
Grab a piece of paper! Put everything else away

88 POP QUIZ! Match the title with the position description.
Executive Chef Sous Chef Saucier Poissoner Rotisseur Grillardin Garde Manger Patissier Tournant Maitre D’hotel Cooks where needed Fish Grilled items Pastries and Desserts Dining Room Manager Cold Foods Second in Command Sauces, Stews, Stocks Chef in charge Roasted and Braised Meats POP QUIZ! Match the title with the position description.

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