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Brief History & Introduction

Brief History & Introduction. Culinary Arts. French Revolution. Guilds Aristocracy Monopolies Public access to skills of chefs who had only been available to the wealthy Middle Class. Early 19 th Century. Grand Cuisine/Haute Cuisine Rich, elaborate Aristocracy/upper class

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Brief History & Introduction

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  1. Brief History & Introduction Culinary Arts

  2. French Revolution • Guilds • Aristocracy • Monopolies • Public access to skills of chefs who had only been available to the wealthy • Middle Class

  3. Early 19th Century • Grand Cuisine/Haute Cuisine • Rich, elaborate • Aristocracy/upper class • Strict culinary principles

  4. Late 19th Century • Escoffier and classic cuisine • More simple • Quality instead of elaboration • Restaurants opened in the US • Delmonicos in New York • London’s Savory Hotel (Cesar Ritz)

  5. 20th Century • Nouvell Cuisine • More simply prepared foods • Lighter & more natural • “New Cooking” (innovative) • Reject right & elaborate dishes • Healthy • Last 30 years • The hotter the better • Fresh food simply prepared

  6. 20th Century (continued) • Immigration Act • 1965 (Asian cuisine/Mexican cuisine) • Alice Waters • New American cuisines (Chez Panisse ~ fusion)

  7. 21st Century (Today) • Current Trends • Emeril • Food Network • Cupcake Wars • Iron Chef • Chopped • Hell’s Kitchen

  8. Kitchen Brigade(Foodservice) • Chef de cuisine – Executive Chef • Sous Chef – expediter (announcer) • Saucier – sauces & sautee • Poissonier– fish station • Rotisseur – grill/fry/roast • Garde Manger – cold food prep • Patissier - pastry

  9. Dining Room Brigade • Dining Room Manager • Maitre d’hotel (trains personnel, in charge) • Wine Steward (sommelier) • Captain (take order/tableside prep) • Front Waiters (chef de rang) serve & attend • Back Waiters (commis de rand) bussers& drinks

  10. Types of Service • American • 1 Server • Plated • French • Associated with fine dining • 2 servers per table (back & front) • Table side cooking • Russian • Served by waiter on platter • Guest of honor begins the service

  11. Service Standards are for Comfort • Host guides & makes the guests feel comfortable (allow the host(s) to lead) • Ladies first, elderly first • Napkins in chair • Nametags on your right shoulder • Introduce honored person first • Utensils are from the outside in (VERY IMPORTANT) • Graciousness……. Is service

  12. Service Standards (continued) • Do unto others…. • Gracious • Kind • Clean & attention to detail • Anticipation of other’s needs • Efficient in delivery • Sensitive to the power of serving others • Cover/Cloth • Napkin Folds • Proper Utensils

  13. Professionalism • Certifications • Look the part • Act the Part

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