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On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 1
Professionalism
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Learning Objectives
After studying this chapter, you will be able to:
1.1 Name key historical figures responsible for developing food service
professionalism and describe the contributions of each
1.2 List and describe the key stages in the development of the modern
food service industry
1.3 Explain the organization of classic and modern kitchen brigades
1.4 Identify the attributes a student needs to become a successful
culinary professional
1.5 Describe the importance of professional ethics for chefs and list the
specific behaviors that all culinary professionals should follow
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Culinary Timeline Past to the
Present
• 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 © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Culinary Guilds
• The Guild
– Rôtisseurs
– Pâtissiers
– Tamisiers
– Vinaigriers
– Traiteurs
– Porte-chapes
• The Product
– Main cuts of meat
– Poultry, pies, tarts
– Breads
– Sauces and stews
– Ragouts
– Caterers
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The First Restaurant - 1765
• 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 © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The French Revolution 1789-1799
• 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 © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Grande Cuisine Early 19th Century
• Antonin Carême (1783-1833) was known as “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 © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Marie-Antoine (Antonin) Carême
• Marie-Antoine (Antonin) Carême (left) and a poultry
illustration from (right) Carême showing hâtelets
(skewers) used as a garnish.
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Cuisine Classique Late 19th Century
• Auguste Escoffier (1846-1935) was known as the “Emperor of the
World’s Kitchens”
• He defined French cuisine and dining during La Belle Époque
• He simplified food preparation and dining.
• He classified the five families of mother sauces used to this day in
classic cooking.
• 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 © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Auguste Escoffier (1846-1935)
• Auguste Escoffier (left) and Tournedos Rossini (right), a
dish created by Escoffier, as it might be served today.
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Charles Ranhofer (1836-1899)
• The first internationally renowned chef of an American
restaurant, Delmonico’s in New York City
• Published: The Epicurean, which contains 3500 recipes
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The Mid-20th Century- Point and
Nouvelle Cuisine
• Lighter Foods, Simplification of Techniques
• Fernand Point (1897-1955)
• Chef Point refined and modernized classic cuisine
• He laid the groundwork for nouvelle cuisine
• Point inspired and trained influential chefs:
– Paul Bocuse, Jean and Pierre Troisgros and Alain
Chapel, among others
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The Mid-20th Century-Gaston
Lenôtre
• 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 © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The Late 20th and Early 21st Centuries-
An American Culinary Revolution
• Broad changes are influencing cuisine today.
• Consumers and chefs seek bold ethnic cuisines inspired
by the arrival of diverse immigrant groups, particularly
those from Asian and Latin American countries
• California or New American Cuisine
• Fusion Cuisine
• Farm-to-Table
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
California or New American Cuisine
• Alice Waters (1944 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 © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Fusion Cuisine
• American cuisine has always been influenced by cuisines
from other countries.
• This is most evident in fusion cuisine, which began in
the mid-1980s.
• In fusion cuisine, ingredients or preparation methods
associated with one ethnic or regional cuisine are
combined with those of another.
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Farm-To-Table-Movement
• 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 © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Modernist Cuisine (1 of 2)
• The study of chemistry and physics of food preparation
• It is a contemporary culinary movement often referred to
as:
– modernist cuisine or molecular gastronomy
• Reinvents cooking using ingredients and machinery from
food manufacturing
– Liquids solidified into spheres
– Powders
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Modernist Cuisine (2 of 2)
• Ferran Adrià of elBulli in Spain Movement founder called
“The Salvador Dali of the kitchen”
• Spanish chef trained in French nouvelle cuisine
• Credited with advancing the culinary science movement
• Small tasting plates of as many as 35 courses engages
all senses, using fresh ingredients
• Using equipment and ingredients more common in food
manufacturing
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Ferran Adrìa - (1962-
• Ferran Adrià of elBulli in Spain (left) and liquid olives
(right) a dish he created
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Modern Food Service Operations
• New technologies have impacted the modern restaurant
– Stoves replace fireplace cooking
– Food storage, canning and freezing expands
availability
– Transportation, train then air shipping frees chefs
from seasonal and geographic limitations
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Food Supplies
• New foods are available today
– Food is now sourced globally
– Hybridization and genetic modification means new
varieties
– Genetically modified organisms (GMO’s) may have
unforeseen consequences
– GMO’s may be regulated
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
New Consumer Concerns
• Consumer concerns impact the food service industry
• Concerns about nutrition and diet
• Concerns about public safety of consumer concerns
– Government inspections
– Regulation of labeling
– New interest in local and organically grown foods
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Local Production of Food
• Food comes from commercial system of large farms,
global network
• Food also comes small local or regional farms
• Chefs building relationships with farmers and may grow
some of their own ingredients
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Sustainability (1 of 2)
• Sustainability refers to the practices used to minimize
human impact on the environment
• It protects natural resources
• Minimize food miles, distance food travels to an
establishment
• Look for farmers that avoid use of pesticides and reduce
packaging
• Compost scraps
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Sustainability (2 of 2)
• Fairtrade certified foods promote sustainability
• Products with this seal support sustainable farming,
discourage use pesticides, ban child labor
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The Kitchen Brigade
• The kitchen brigade is a system of staffing a kitchen
(also called the back-of-the-house) so that each worker is
assigned a set of specific tasks
• Escoffier is credited with developing this hierarchical
system
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The Modern Kitchen Brigade
• The modern kitchen brigade consists of an Executive
chef supported by
– Sous-chef
– Area chefs
– Line cook
– Pastry chef
– Apprentice
– Short-order cook
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The Classic Kitchen Brigade
• Classic kitchen brigade created by Escoffier consists of a
Chef de cuisine supported by
– Sous-chef
– Aboyeur (expediter)
– Chefs de partie (station chefs)
– Commis (cooks or assistant cooks)
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The Dining Room
• The dining room (know as the front-of-the-house) is
organized into a brigade
• Traditionally, the diningroom manager (maître d’hôtel)
leads
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
The Professional Chef What does it
take?
• Knowledge
– Lifelong learning
• Skill
– Develops with Experience
• Taste
• Judgment
• Dedication
• Professional Ethics
• Pride
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Professional Ethics
• As a professional culinarian you are expected to do the following:
• Conduct yourself with honesty, fairness and integrity
• Avoid conflicts of interest, or misuse of monies
• Not discriminating against others or engage in sexual harassment
• Accurately represent yourself, your work and accomplishments
• Support professional growth of colleagues
• Cooperate in a fair manner
• Respect team and supervisors
• Comply with all laws and regulations
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Careers
• Well-trained culinary professionals have many career
choices
• Entry-level positions in hotel, catering and restaurant
kitchens
• Focused areas: garde-manger, pastry, butcher stations or
roundsmen
• Developing recipes, food manufacturing, test kitchens
• Personal chef in private home, cruise industry, college
foodservice
• Stage, an unpaid work opportunity
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Copyright
This work is protected by United States copyright laws and is
provided solely for the use of instructors in teaching their courses
and assessing student learning. Dissemination or sale of any part
of this work (including on the World Wide Web) will destroy the
integrity of the work and is not permitted. The work and materials
from it should never be made available to students except by
instructors using the accompanying text in their classes. All
recipients of this work are expected to abide by these restrictions
and to honor the intended pedagogical purposes and the needs of
other instructors who rely on these materials.

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OnCooking6CH1PPLecture_accessible.pptx

  • 1. On Cooking: A Textbook of Culinary Fundamentals Sixth Edition Chapter 1 Professionalism Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
  • 2. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Learning Objectives After studying this chapter, you will be able to: 1.1 Name key historical figures responsible for developing food service professionalism and describe the contributions of each 1.2 List and describe the key stages in the development of the modern food service industry 1.3 Explain the organization of classic and modern kitchen brigades 1.4 Identify the attributes a student needs to become a successful culinary professional 1.5 Describe the importance of professional ethics for chefs and list the specific behaviors that all culinary professionals should follow
  • 3. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Culinary Timeline Past to the Present • 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.
  • 4. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Culinary Guilds • The Guild – Rôtisseurs – Pâtissiers – Tamisiers – Vinaigriers – Traiteurs – Porte-chapes • The Product – Main cuts of meat – Poultry, pies, tarts – Breads – Sauces and stews – Ragouts – Caterers
  • 5. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The First Restaurant - 1765 • 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.
  • 6. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The French Revolution 1789-1799 • 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.
  • 7. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Grande Cuisine Early 19th Century • Antonin Carême (1783-1833) was known as “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
  • 8. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Marie-Antoine (Antonin) Carême • Marie-Antoine (Antonin) Carême (left) and a poultry illustration from (right) Carême showing hâtelets (skewers) used as a garnish.
  • 9. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Cuisine Classique Late 19th Century • Auguste Escoffier (1846-1935) was known as the “Emperor of the World’s Kitchens” • He defined French cuisine and dining during La Belle Époque • He simplified food preparation and dining. • He classified the five families of mother sauces used to this day in classic cooking. • 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
  • 10. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Auguste Escoffier (1846-1935) • Auguste Escoffier (left) and Tournedos Rossini (right), a dish created by Escoffier, as it might be served today.
  • 11. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Charles Ranhofer (1836-1899) • The first internationally renowned chef of an American restaurant, Delmonico’s in New York City • Published: The Epicurean, which contains 3500 recipes
  • 12. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Mid-20th Century- Point and Nouvelle Cuisine • Lighter Foods, Simplification of Techniques • Fernand Point (1897-1955) • Chef Point refined and modernized classic cuisine • He laid the groundwork for nouvelle cuisine • Point inspired and trained influential chefs: – Paul Bocuse, Jean and Pierre Troisgros and Alain Chapel, among others
  • 13. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Mid-20th Century-Gaston Lenôtre • 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
  • 14. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Late 20th and Early 21st Centuries- An American Culinary Revolution • Broad changes are influencing cuisine today. • Consumers and chefs seek bold ethnic cuisines inspired by the arrival of diverse immigrant groups, particularly those from Asian and Latin American countries • California or New American Cuisine • Fusion Cuisine • Farm-to-Table
  • 15. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved California or New American Cuisine • Alice Waters (1944 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.
  • 16. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Fusion Cuisine • American cuisine has always been influenced by cuisines from other countries. • This is most evident in fusion cuisine, which began in the mid-1980s. • In fusion cuisine, ingredients or preparation methods associated with one ethnic or regional cuisine are combined with those of another.
  • 17. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Farm-To-Table-Movement • 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
  • 18. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Modernist Cuisine (1 of 2) • The study of chemistry and physics of food preparation • It is a contemporary culinary movement often referred to as: – modernist cuisine or molecular gastronomy • Reinvents cooking using ingredients and machinery from food manufacturing – Liquids solidified into spheres – Powders
  • 19. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Modernist Cuisine (2 of 2) • Ferran Adrià of elBulli in Spain Movement founder called “The Salvador Dali of the kitchen” • Spanish chef trained in French nouvelle cuisine • Credited with advancing the culinary science movement • Small tasting plates of as many as 35 courses engages all senses, using fresh ingredients • Using equipment and ingredients more common in food manufacturing
  • 20. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Ferran Adrìa - (1962- • Ferran Adrià of elBulli in Spain (left) and liquid olives (right) a dish he created
  • 21. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Modern Food Service Operations • New technologies have impacted the modern restaurant – Stoves replace fireplace cooking – Food storage, canning and freezing expands availability – Transportation, train then air shipping frees chefs from seasonal and geographic limitations
  • 22. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Food Supplies • New foods are available today – Food is now sourced globally – Hybridization and genetic modification means new varieties – Genetically modified organisms (GMO’s) may have unforeseen consequences – GMO’s may be regulated
  • 23. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved New Consumer Concerns • Consumer concerns impact the food service industry • Concerns about nutrition and diet • Concerns about public safety of consumer concerns – Government inspections – Regulation of labeling – New interest in local and organically grown foods
  • 24. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Local Production of Food • Food comes from commercial system of large farms, global network • Food also comes small local or regional farms • Chefs building relationships with farmers and may grow some of their own ingredients
  • 25. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Sustainability (1 of 2) • Sustainability refers to the practices used to minimize human impact on the environment • It protects natural resources • Minimize food miles, distance food travels to an establishment • Look for farmers that avoid use of pesticides and reduce packaging • Compost scraps
  • 26. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Sustainability (2 of 2) • Fairtrade certified foods promote sustainability • Products with this seal support sustainable farming, discourage use pesticides, ban child labor
  • 27. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Kitchen Brigade • The kitchen brigade is a system of staffing a kitchen (also called the back-of-the-house) so that each worker is assigned a set of specific tasks • Escoffier is credited with developing this hierarchical system
  • 28. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Modern Kitchen Brigade • The modern kitchen brigade consists of an Executive chef supported by – Sous-chef – Area chefs – Line cook – Pastry chef – Apprentice – Short-order cook
  • 29. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Classic Kitchen Brigade • Classic kitchen brigade created by Escoffier consists of a Chef de cuisine supported by – Sous-chef – Aboyeur (expediter) – Chefs de partie (station chefs) – Commis (cooks or assistant cooks)
  • 30. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Dining Room • The dining room (know as the front-of-the-house) is organized into a brigade • Traditionally, the diningroom manager (maître d’hôtel) leads
  • 31. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Professional Chef What does it take? • Knowledge – Lifelong learning • Skill – Develops with Experience • Taste • Judgment • Dedication • Professional Ethics • Pride
  • 32. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Professional Ethics • As a professional culinarian you are expected to do the following: • Conduct yourself with honesty, fairness and integrity • Avoid conflicts of interest, or misuse of monies • Not discriminating against others or engage in sexual harassment • Accurately represent yourself, your work and accomplishments • Support professional growth of colleagues • Cooperate in a fair manner • Respect team and supervisors • Comply with all laws and regulations
  • 33. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Careers • Well-trained culinary professionals have many career choices • Entry-level positions in hotel, catering and restaurant kitchens • Focused areas: garde-manger, pastry, butcher stations or roundsmen • Developing recipes, food manufacturing, test kitchens • Personal chef in private home, cruise industry, college foodservice • Stage, an unpaid work opportunity
  • 34. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Copyright This work is protected by United States copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from it should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.