Professionalism

Chapter 1

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

After studying this unit

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

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. 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.

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Culinary Guilds
The Guild
Rotisseurs
Patissiers
Tamisiers
Vinaigriers
Traiteurs
Porte-chapes

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

The Product
Main cuts of meat
Poultry, pies, tarts
Breads
Sauces and stews
Ragouts
Caterers

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

The First Restaurant

1765

Monsieur Boulanger opened the first

free-standing restaurant in Paris.
Boulangers contribution to the food
service industry was to serve a
variety of foods prepared on premises
to customers whose primary interest
was dining.
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

The French Revolution

1789-1799

The social structure in France changed.

The aristocracy, guilds and their
monopolies were abolished.
A budding restaurant industry emerged.
Chefs could cater to the growing middle
class.
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Haute Cuisine

Early 19th Century

Antonin Carme (1783-1833)
The Cook of Kings and the King of Cooks
His stated goal was 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

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Marie-Antonin Carme

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Cuisine Classique
Late 19th Century

Auguste Escoffier (1846-1935)

Emperor of the Worlds Kitchens
Defined French cuisine and dining during La Belle poque
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
classical cuisine recipes and garnishes

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Auguste Escoffier

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

20th Century
Fernand Point (1897-1955)
Refined and modernized classical cuisine and laid the
groundwork for nouvelle cuisine

Gaston Lentre (1920-)

Father of modern French pastry
Began a culinary school, Lcole Lentre
Developed innovations in
Bavarians, charlottes and mousses
Mastered techniques of freezing baked products
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

American Culinary Revolution

Charles Ranhofer (1836-1899)
The first internationally renowned chef of an American
restaurant, Delmonicos in New York City
Published:
The Epicurean, which contains 3500 recipes

Alice Waters
Launched the New American cuisine
Her goal was to serve fresh, seasonal and locally grown
produce in simple preparations that preserved and
emphasized the foods natural flavors.
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. 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.

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Influences on Modern Food Service

Operations
New technologies
Food storage
Transportation

New foods
Hybridization
Genetic engineering

New concerns
Health issues
Public safety

New consumers
The global community

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

The Brigade
A system of staffing a kitchen so that each
worker is assigned a set of specific tasks
Classical
Front of the House
Modern

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Classical
Chef de cuisine
Sous-chef/aboyeur
Chefs de partie
Saucier
Grillardin
Rtisseur
Lgumier
Garde Manger
Ptissier

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

Poissonier
Friturier
Potager
Entremetier
Tournant
Commis

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

Front of the House

American
Dining room manager
Wine steward
Headwaiter
Captains
Front waiters
Back waiters

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

French
Matre D'hotel
Sommelier
Chef de salle
Chefs dtage
Chefs de rang
Commis de rang

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

The Modern Kitchen

Master chef
Executive chef
Sous-chef
Line cook
Pastry chef
Short-order cook
Institutional cook
Apprentice

Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved

The Professional Chef

What does it take?

Knowledge
Lifelong learning
Skill
Experience
Taste
Judgment
Dedication
Pride
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

2007 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved