Professionalism

1. Professionalism Chapter 1

2. 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

3. Culinary TimelinePast 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. The Guild Rotisseurs Patissiers Tamisiers Vinaigriers Traiteurs Porte-chapes The Product Main cuts of meat Poultry, pies, tarts Breads Sauces and stews Ragouts Caterers Culinary Guilds

5. The First Restaurant1765 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. The French Revolution1789-1799 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.

7. Haute CuisineEarly 19th Century Antonin Carême (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

8. Marie-Antonin Carême

9. Cuisine ClassiqueLate 19th Century 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 classical cuisine recipes and garnishes

10. Auguste Escoffier

11. 20th Century Fernand Point (1897-1955) Refined and modernized classical cuisine and laid the groundwork for nouvelle cuisine 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

12. American Culinary Revolution 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

13. American Culinary Revolution Julia Child 1960’s

14. American Culinary Revolution 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.

15. 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.

16. Contemporary AmericanModern American Thomas Keller Daniel Boulud Alain Ducase • Amuse bouche • Tasting menus • Canapes • Small Plates

17. Avant Garde Wylie Dufresne Ferran Adria • Molecular Gastronomy

18. 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

19. Classical Chef de cuisine Sous-chef/aboyeur Chefs de partie Saucier Poissonier Grillardin Friturier Rôtisseur Potager Légumier Garde Manger Tournant Commis Pâtissier

20. The Professional ChefWhat does it take? • Knowledge • Lifelong learning • Skill • Experience • Taste • Judgment • Dedication • Pride

21. Front of the House AmericanFrench Dining room manager Maître D'hotel Wine steward Sommelier Headwaiter Chef de salle Captains Chefs d’étage Front waiters Chefs de rang Back waiters Commis de rang

22. Influences on Modern Food Service Operations • New technologies • New Equipment • New foods • Genetic engineering • New concerns • Health issues • Sustainability • Cage free/free range, etc. • New consumers • Demographics

23. The Modern Kitchen • Executive chef • Sous-chef • Line cook • Pastry chef • Short-order cook • Institutional cook • Apprentice

24. Knives • The most important item in the tool kit • A good knife begins with a single piece of metal, stamped, cut, or best of all, forged and tempered

25. Knife Construction

26. The Blades • Carbon steel • Stainless steel • High carbon stainless steel • Ceramic

27. The Shapes • French or chef’s knife • Boning knife • Paring knife • Cleaver • Slicer • Butcher knife or scimitar • Oyster and clam knives

28. Chef’s Knife or French Knife

29. Boning Knife

30. Paring Knife

31. Cleaver

32. Slicer

33. Slicer

34. Butcher Knife or Scimitar

35. Oyster and Clam Knives

36. Sharpening Devices

37. Knife Skills Chapter 5

38. After studying this unit • You will be able to: • Care for knives properly • Use knives properly • Cut foods into a variety of classic shapes

39. One of the most important tools the student chef must master is the knife.Good knife skills are critical to a chef’s success because the knife is the most commonly used tool in the kitchen.

40. Using the Knife Safely • Use the correct knife • Always cut away from yourself • Place a damp towel underneath the cutting board to keep it from sliding as you cut

41. Using a Knife Safely (cont.) • Keep knives sharp • When carrying a knife • A falling knife has no handle • Never leave a knife in a sink of water

42. Caring for Your Knives • Sharpening • Whetstone • Steel • Washing and storing • Do not wash knives in commercial dishwashers • Always wash and dry knives by hand

43. Controlling Your Knife • Use a grip that is most comfortable for you • Keep the sharp edge of the blade on the cutting board • Grip the item being cut with three fingertips and your thumb • Use the second joint of your index finger as a guide • Use smooth, even strokes to slice the food • Do Not use a dull knife

44. Cutting with Your Knife • Slicing • Chiffonade • Finely sliced or shredded leafy vegetables or herbs • Rondelles or rounds • Disk-shaped slices • Diagonals • Oval-shaped slices • Oblique-cut or roll-cut • Small pieces with two angle-cut sides • Lozenges • Diamond-shaped pieces, usually of firm vegetables

45. Horizontal Slicing • To horizontal slice is to butterfly or cut a pocket into meats, poultry or fish; it is also a method used to thinly slice soft vegetables

46. Chopping • To chop is to cut an item into small pieces where uniformity of size and shape is neither necessary or feasible

47. Cutting Sticks • Batonnet • 1/4 X 1/4 X 2 inches • Julienne • 1/8 X 1/8 X 2 inches • Fine julienne • 1/16 X 1/16 X 2 inches

48. Dice Cuts • Brunoise • 1/8 X 1/8 X 1/8 • Small dice • 1/4 X 1/4 X 1/4 • Medium dice • 1/2 X 1/2 X 1/2 • Large dice • 3/4 X 3/4 X 3/4 • Paysanne • 1/2 X 1/2 X 1/8

49. Mincing • To mince is to cut items into very small pieces • The terms finely chopped and minced are often used interchangeably

50. Round Cuts • Tourner • Football-shaped pieces with seven equal sides and blunt ends • Parisiennes • Spheres of fruits or vegetables cut with a small melon ball cutter