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L1-Chefs and Restaurant

The document discusses the history and development of professional cooking and restaurants. It covers key figures from the 18th century like Boulanger who opened the first modern restaurant, to 19th century chefs like Careme who developed French grande cuisine and Escoffier who defined cuisine classique. It also discusses 20th century movements like nouvelle cuisine and the development of California and American cuisine influenced by chefs like Point and Alice Waters.

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QUEDOR CHRISTIAN ANGELO
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30 views14 pages

L1-Chefs and Restaurant

The document discusses the history and development of professional cooking and restaurants. It covers key figures from the 18th century like Boulanger who opened the first modern restaurant, to 19th century chefs like Careme who developed French grande cuisine and Escoffier who defined cuisine classique. It also discusses 20th century movements like nouvelle cuisine and the development of California and American cuisine influenced by chefs like Point and Alice Waters.

Uploaded by

QUEDOR CHRISTIAN ANGELO
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Professionalism:

Lesson 1: Chefs and Restaurant


Learning Objectives
• name key historical figures responsible for
developing food service professionalism
• describe the contributions of each
Chefs and Restaurant
Let us know these terms!!
• cookery - the art, practice or work of cooking
• Cooking - (1) the transfer of energy from a heat
source to a food; this energy alters the food’s
molecular structure, changing its texture, flavor,
aroma and appearance;
– (2) the preparation of food for consumption
• professional cooking - a system of cooking based
on a knowledge of and appreciation for
ingredients and procedures
Chefs and Restaurant
• The word restaurant is derived from the French
word restaurer (“to restore”).

• Since the 16th century, the word restorative had


been used to describe rich and highly flavored
soups or stews capable of restoring lost strength.

• Restoratives, like all other cooked foods offered


and purchased outside the home during this
period of history, were made by guild members.
The 18th Century—Boulanger’s Restaurant
- the first modern restaurant opened
one day in 1765 when a Parisian
tavern keeper, a Monsieur Boulanger

- hung a sign advertising the sale of


his special restorative, a dish of
sheep feet in white sauce
The Early 19th Century—Carême and Grande Cuisine
• known as the “cook of kings and the
king of cooks,” was an acknowledged
master of French grande cuisine

• garnished his dishes with ornamental


hâtelets (skewers) threaded with
colorful ingredients, such as crayfish
and intricately carved vegetables, and
presented his creations on elaborate
socles (bases)
The Late 19th Century—Escoffier and Cuisine Classique

AUGUSTE ESCOFFIER (1846–1935)


• Called the “emperor of the world’s kitchens,” he is
perhaps best known for defining French cuisine and
dining during La Belle Époque (also referred to as
the “Gay Nineties”).
• enhanced grande cuisine
• the development of a new cuisine referred to as
cuisine classique (classic or classical cuisine).
The Mid-20th Century—Point and Nouvelle Cuisine
• The mid-20th century witnessed a trend toward
lighter, more naturally flavored and more simply
prepared foods.
• Fernand Point was a master practitioner of this
movement
• nouvelle cuisine -French for “new cooking”; a mid-
20th-century movement away from many classic
cuisine principles and toward a lighter cuisine based
on natural flavors, shortened cooking times and
innovative combinations
The Mid-20th Century—Point and Nouvelle Cuisine

cuisine classique nouvelle cuisine


The Late 20th and Early 21st Centuries—An American
Culinary Revolution
• Alice Waters opened Chez Panisse in
Berkeley, California, in 1971, her goal was
to serve fresh food, simply prepared
• rejecting the growing popularity of
processed and packaged foods
• restaurateurs and chefs began
Americanizing the principles of French
nouvelle cuisine
• California or New American Cuisine
• California or New American cuisine - a late 20th-
century movement that first became popular in
California and spread across the United States; it
stresses the use of fresh, locally grown, seasonal
produce and high-quality ingredients simply prepared
in a fashion that preserves and emphasizes natural
flavors
• farm-to-table or locavore movement an awareness
of the source of ingredients with an emphasis on
serving locally grown and minimally processed foods
in season
• fusion cuisine - the blending or use of ingredients and/or preparation
methods from various ethnic, regional or national cuisines in the same dish;
also known as transnational cuisine. Ex. Sushi burrito, Korean tacos

• regional cuisine - a set of recipes based on local ingredients, traditions and


practices; within a larger geographical, political, cultural or social unit,
regional cuisines are often variations of one another that blend together to
create a national cuisine
ex. Pampanga - Sisig and Chicken Asado
Batangas: Lomi and Goto
Zamboanga – Pastil
• global cuisine- foods (often commercially produced items) or
preparation methods that have become ubiquitous
throughout the world; for example, curries and French-fried
potatoes, burger, pizza

• national cuisine - the characteristic cuisine of a nation


ex. Adobo, sushi

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