The document discusses the history and professionalization of cooking. It describes how culinary guilds developed in the 1500s and influential chefs like Carême, Escoffier, and Point helped establish cooking as a profession. The modern kitchen brigade system and focus on culinary science and global flavors have also contributed to cooking's status as a noble art and science.

1. CHAPTER ONE
PROFESSIONALISM
“ Cookery is become an art, a noble science; cooks are gentleman.
”
– Robert Burton, British Author (1577-1640)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
PROFESSIONALISM
 You will be able to:
– Discuss the development of the modern food
service industry
– Name the key historical figures responsible for
developing food service professionalism
– Explain the organization of the classic and
modern kitchen brigades
– Appreciate the role of the professional chef in
modern food service operations
– Understand the attributes a student chef needs
to become a professional
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Culinary Timeline
Past to the Present 3
PROFESSIONALISM
 In the 1500s, culinary guilds were developed to
dictate and monopolize the preparation of certain
food items.
 Each guild governed the production of a set of
specific types of food.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Culinary Guilds 4
PROFESSIONALISM
 The Guild  The Product
– Rôtisseurs – Main cuts of meat
– Pâtissiers – Poultry, pies, tarts
– Tamisiers – Breads
– Vinaigriers – Sauces and stews
– Traiteurs – Ragouts
– Porte-chapes – Caterers
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

5. The First Restaurant - 1765 5
PROFESSIONALISM
 Monsieur Boulanger opened the first free-standing
restaurant in Paris.
 Boulanger’s contribution to the food service
industry was to serve a variety of foods prepared
on premises to customers whose primary interest
was dining.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. The French Revolution
1789-1799 6
PROFESSIONALISM
 The social structure in France changed.
 The aristocracy, guilds and their monopolies
were abolished.
 A nascent restaurant industry emerged.
 Chefs could cater to the growing middle class.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Haute Cuisine
Early 19th Century 7
PROFESSIONALISM
Antonin Carême (1783-1833)
“The Cook of Kings and the King of Cooks”
 His stated goal - to achieve “lightness, grace, order and
perspicuity” in the preparation and presentation of food.
– As a saucier he standardized the use of roux and
devised a system to classify sauces
– As a garde-manger he popularized cold cuisine
– As a culinary professional he designed kitchen tools,
equipment and uniforms
– As an author he wrote and illustrated important texts on
culinary arts
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Marie-Antonin Carême 8
PROFESSIONALISM
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Cuisine Classique
Late 19th Century 9
PROFESSIONALISM
Auguste Escoffier (1846-1935)
“Emperor of the World’s Kitchens”
Defined French cuisine and dining during La Belle Époque
Simplified food preparation and dining
Classified the five families of sauces
 He wrote:
– Le Livre des menus – a guide to planning meals
– Ma cuisine – a survey of cuisine bourgeoisie (middle
class cuisine)
– Le Guide Culinaire – still in use today, a collection of
classic cuisine recipes and garnishes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Auguste Escoffier (1846-1935) 10
PROFESSIONALISM
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. Charles Ranhofer (1836-1899) 11
PROFESSIONALISM
 The first internationally renowned chef of an
American restaurant, Delmonico’s in New York
City
 Published: The Epicurean, which contains 3500
recipes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

12. 20th Century – Lighter Foods,
Simplification of Techniques 12
PROFESSIONALISM
Fernand Point (1897-1955)
 Refined and modernized classic cuisine and laid the
groundwork for nouvelle cuisine
 Inspired and trained influential chefs: Paul Bocuse, Jean
and Pierre Troisgros and Alain Chapel, among others
Gaston Lenôtre (1920-)
 Father of modern French pastry
 Began a culinary school, L’École Lenôtre
 Developed innovations in Bavarians, charlottes and
mousses
 Mastered techniques of freezing baked products
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

13. American Culinary Revolution
1960’s - present 13
PROFESSIONALISM
 Broad changes are influencing cuisine today.
 Consumers and chefs seek authentic ethnic
cuisines inspired by the arrival of diverse
immigrant groups, particularly those from Asian
and Latin American countries
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

14. Alice Waters (1944 - 14
PROFESSIONALISM
 Launched New American cuisine
 Opened Chez Panisse in Berkeley, California in
1971.
 Her goal is to serve fresh, seasonal and locally
grown produce in simple preparations that preserved
and emphasized the foods’ natural flavors.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

15. Fusion Cuisine 15
PROFESSIONALISM
 American cuisine has always been
influenced by cuisines from other
countries. This is most evident in fusion
cuisine, which began in the mid-1980s.
 Infusion cuisine, ingredients or preparation
methods associated with one ethnic or
regional cuisine are combined with those of
another.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

16. Farm-To-Table-Movement 16
PROFESSIONALISM
 Although chefs look to incorporate global
flavors and ingredients, they also seek
locally-grown foods.
– Promotes agriculture
– Focus is on foods served in season
– Protects heirloom varieties
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

17. Influences on Modern Food Service
Operations 17
PROFESSIONALISM
 New technologies
– Stoves replace fireplace cooking
– Food storage, canning and freezing
– Transportation, train then air shipping
The study of chemistry and physics of food
preparation resulted in a contemporary
culinary movement often referred to as
molecular gastronomy.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

18. Molecular Gastronomy 18
PROFESSIONALISM
Ferran Adrìa (1962 –
“The Salvador Dali of the kitchen”
 Spanish chef trained in French nouvelle cuisine
 Committed to “reinventing cuisine” as we know it
 Credited with advancing the culinary science
movement
 His food engages all senses, using fresh
ingredients
 Small tasting plates of as many as 35 courses
 Using equipment and ingredients more common in
food manufacturing
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

19. Ferran Adrìa – (1962- 19
PROFESSIONALISM
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

20. Influences on Modern Food Service
Operations 20
PROFESSIONALISM
 New foods
– Hybridization
– Genetic engineering
 New concerns
– Health issues
– Public safety
 New consumers
– The global community
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

21. The Kitchen Brigade 21
PROFESSIONALISM
 Back-of-the-House
– A system of staffing a kitchen so that each
worker is assigned a set of specific tasks
– Escoffier is credited with developing this
hierarchical system
 Modern
 Classic
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

22. The Modern Kitchen Brigade 22
PROFESSIONALISM
 Executive chef
 Sous-chef
 Area chefs
 Line cook
 Pastry chef
 Apprentice
 Short-order cook
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

23. The Classic Kitchen Brigade 23
PROFESSIONALISM
Chef de cuisine
Sous-chef/aboyeur
Chefs de partie
Saucier Poissonier
Grillardin Friturier
Rôtisseur Potager
Légumier Entremetier
Garde-Manger Tournant
Pâtissier Commis
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

24. The Dining Room 24
PROFESSIONALISM
 Front-of-the-House
American French
– Dining room manager Maître d'hôtel
– Wine steward Sommelier
– Headwaiter Chef de salle
– Captains Chefs d’étage
– Front waiters Chefs de rang
– Back waiters Commis de rang
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

25. The Professional Chef
What does it take? 25
PROFESSIONALISM
 Knowledge
– Lifelong learning
 Skill
– Develops with Experience
 Taste
 Judgment
 Dedication
 Pride
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel