Chapter 1 The Food-Service Industry Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved The Food-Service Industry Career It is an exciting time to be starting a career in food service! • Interest in food and cuisine is soaring. • The industry has many openings for talented creative people. • New restaurants opening, new interest in dining, and a vast availability of foods are making for a challenging and rewarding future. 2 The Food-Service Industry Career • The Chef of today is respected as an artist and craftsperson • Thousands of skilled food-service people are needed every year • The truth behind all the celebrity chefs and the glamorous side of the industry is that it takes many years of hard work and being able to handle pressure to be successful • High levels of job satisfaction, financial gain, and immediate feedback on your work are part of the fascination with the industry. 3 Intro to Culinary Arts August 14, 2015 Videos:“Carême, Escoffier” The History of Food (HOSP ICA 3) Warm up HOSP ICA 3 How has the kitchen changed over time? 8 The 18th Century Boulanger’s Restaurant • The first known modern restaurant was opened in 1765 by a Parisian tavern keeper, Monsieur Boulanger. • Boulanger sold soups, which he called restaurants or restoratives; derived from the French word restaurer (to restore or fortify). • The Guilds charged that Boulanger had violated their rules. • Boulanger challenged the rules of the Guilds and won, unwittingly changing the course of modern food service. 6 The 18th Century The French Revolution • Before the French Revolution(1789): Great chefs worked for nobility, and food service was controlled by guilds. – Guilds=a medieval association of craftsmen or merchants, often having considerable power. • The revolutionary government abolished the guilds, which left many chefs without work. • Many of these chefs opened restaurants, which allowed the public access to skills and creativity of sophisticated chefs. 7 The 19th Century Chef Marie-Antoine Carême (1784 – 1833) • A great chef of the time whose career spanned 30 years and was the chefs to kings, heads of state and wealthy persons. • He developed grand cuisine, characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced foods. • His books contain the first real systematic account of cooking principles, recipes, and menu making. • He was one of the primary reasons cooking of the Middle Ages was brought into the modern era. 8 The 20th Century Chef Georges-Auguste Escoffier (1847 – 1935) • Escoffier brought French Cuisine into the twentieth century and is considered to be the father of twentieth-century cooking. • Escoffier rejected the “general confusion” of the old menus in which quantity seemed to be the main emphasis. • He called for order and diversity and a careful selection of one or two items per course. • The basic cooking methods and preparations we study today are based on Escoffier’s work. His book Le Guide Culinaire, which is still widely used, arranges recipes in a simple system based on main ingredient and cooking method. 9 The 20th Century Chef Georges-Auguste Escoffier (1847 – 1935) • Called for order and diversity in dish preparation. • Emphasized the importance of selecting one or two dishes per course that would follow each other harmoniously and delight the taste with their delicacy and simplicity. • Escoffier’s recipes and books are still quality references for chefs of today. • Escoffier’s second major accomplishment was reorganizing the kitchen, creating a streamlined workplace. He called this system the brigade system and it is still used today around the world. 10 Intro to Culinary Arts August 17, 2015 The History of Food (HOSP ICA 3) The kitchen brigade Warm up HOSP ICA 3 What were the contributions to Culinary Arts by Carȇme and Escoffier? 9 Catherine de Medici 1519-1589 • Catherine de Medici is credited with introducing many food innovations to France. • She's said to have taught the French how to eat with a fork • She is reputed to have arrived in France with her own personal cooks, pastry cooks, chefs, confectioners and distillers. 13 Catherine de Medici • Introduced foods and dishes such as artichokes, aspics, baby peas, broccoli, cakes, candied vegetables, cream puffs, custards, ices, lettuce, milk-fed veal, melon seeds, parsley, pasta, puff pastry, quenelles, scallopine, sherbet, spinach, sweetbreads, truffles and zabaglione. 14 The Classical Brigade • The Chef is the person in charge of the kitchen. In large establishments he/she might be called the Executive Chef. • If a food service operation is large and has several individual departments or several units in different locations, each kitchen may have a chef de cuisine, who reports to the Executive Chef. • The sous chef is normally second in command and controls production and staff supervision. 15 The Classical Brigade The station chefs are in charge of specific areas of production: • The Saucier : responsible for sauces, stews, stocks, hot hors d’oeuvres, and sautéed items • The Poissonier • The Rôtisseur broiled meats : prepares fish dishes : roasted and braised meats and their gravies and • The Grillardin : in larger kitchens–broiled items, and maybe deepfried meats and fish • The Garde Manger : cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items • The Pâtissier • The Tournant : pastries and desserts : relief cook or swing cook • The Expediter or Aboyeur them on to cooks : takes orders from waiters and passes 16 Modern Technology Development of New Equipment • Today, we often take for granted electric ranges and ovens and electric refrigerators, which did not exist until fairly recently. • The easily controlled heat of modern cooking equipment and the use of motorized cutters and mixers have greatly simplified work. • With sophisticated cooling, freezing, and heating equipment, it is possible to prepare some foods further in advance and in larger quantities. • Some large multiunit chains prepare foods in central commissaries for distribution to their individual stores. They cook, cool, or freeze the foods at the peak of their quality and flavor. 17 Intro to Culinary Arts August 18, 2015 The History of Food (HOSP ICA 3) Review:The kitchen brigade: Kahoot Modern Technology Warm up HOSP ICA 3 Name as many different positions (and what they do) within the kitchen brigade as you can (no notes!) 10 Modern Technology Development and Availability of New Food Products • Modern refrigeration and rapid transportation caused revolutionary changes in eating habits. • Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition. • Freezing, canning, freeze-drying, vacuum-packing, and irradiation—increased the availability of most foods and made affordable some that were once rare and expensive. 20 Modern Technology Development and Availability of New Food Products • Techniques of food production are changing rapidly. It is now possible to do some preparation and processing away from the food service operation rather than in it. • Convenience foods will continue to be a increasing share of the market. 21 Intro to Culinary Arts August 19, 2015 The History of Food (HOSP ICA 3) Review:The kitchen brigade: Kahoot Modern Technology Warm up HOSP ICA 3 11 What are the jobs of the following kitchen staff?: 1. Chef de Partie 2. Saucier 3. Garde Manger 4. Commis 5. Potager Try to answer without your notes Modern Technology Food Safety & Nutritional Awareness • The development of the sciences of microbiology and nutrition have had a considerable impact on food service. A hundred years ago, little was known about sanitation and nutrition. • Nutrition and sanitation are a very important aspect of a cook’s training. • Today customers are very knowledgeable about nutrition and are more likely to demand healthful and well-balanced menus. • Food allergies and intolerances: • Not only are chefs called upon to provide nutritious, low-fat, lowcalorie meals, they must also adapt to the needs of customers who must eliminate certain foods from their diets, such as gluten, soy, dairy, or eggs. 24 Cooking in the Twentieth and Twenty-first Centuries Two opposing forces can be seen at work throughout the history of cooking: • One is the urge to simplify, to eliminate complexity and ornamentation, and instead to emphasize the plain, natural tastes of basic, fresh ingredients. • The other is the urge to invent, to highlight the creativity of the chef, with an accent on fancier, more complicated presentations and procedures. • Both these forces are valid and healthy; they continually refresh and renew the art of cooking. 25 Intro to Culinary Arts August 20, 2015 The History of Food (HOSP ICA 3) Review:The kitchen brigade: Kahoot Brigade System Quiz Modern Technology Intro to Culinary Arts August 21, 2015 The History of Food (HOSP ICA 3) Quiz Discussion Julia Child and Culinary School: How media and culinary schools have changed cooking Warm up HOSP ICA 3 12 Who was the first woman to attend Le Cordon Bleu in Paris? Why did she become so famous? CIA and Apprenticeships Culinary Institute of America (CIA) was the first culinary school to hold career-based courses on the art of cooking. First location was on campus of Yale University in Connecticut. Later, it moved to New York in 1972. Before CIA was established, people who wanted a career in Culinary Arts had to go through apprenticeships under seasoned chefs to gain on-the-job training. Learning method traditional course in Europe, but a challenging arrangement as organized apprenticeships were a new concept in the U.S. Apprenticeships offer excellent culinary experience to aspiring chefs. History of Cooking Schools 1929-American Culinary Federation founded 1946-New Haven Restaurant Institute was founded. Located on campus of Yale University. 1951 Institute renamed the Culinary Institute of America to reflect diverse student population. Relocated to Hyde Park, NY. 1963-”The French Chef” hosted by Julia Child, airs on TV and introduces French cuisine to America. 1973-Johnson and Wales University opens college of culinary arts. 1976-ACFEI Apprenticeship program is started, first official cooking apprenticeship program in U.S. 1977-The California Culinary Academy, now offering a Le Cordon Bleu opens. Cooking Schools Cont… 1980-The New England Culinary Institute opens. 1984-The French Culinary Institute opens. 1986-The ACFEI Accrediting Commission is formed. Five schools receive accreditation in commission’s first year of operation. 1988-The Shaw guide publishes “The Guide to Cooking Schools,” which is considered to be first comprehensive list of culinary arts programs offered around world. 1993-Food Network begins broadcasting TV shows nationwide, helping to create the modern celebrity chef. 1995-The Culinary Institute of America opens a campus in CA. Food Safety Through The Ages Unlike many animals, humans are capable of digesting myriad substances. Evidence that the bulk of the prehistoric human diet consisted of plant materials, probably gathered by women, is extensive. Animals trapped or hunted by men occasionally supplemented the plant foods. Probably any member of a shore-dwelling family would gather seafood, particularly crustaceans and other shellfish. But any prehistoric food could carry harbingers of sickness or death. Presumably, animal feeding behavior was the first guide to the edibility of plants and their parts. This can be a treacherous guide, however: That pale white mushroom eaten with impunity by rabbits and squirrels could be the destroying angel, or death cap (Amanita phalloides) — an age-old favorite of poisoners. With rare exceptions — such as polar-bear liver, which contains vitamin A in toxic amounts — the flesh of most prehistoric prey would have been wholesome over the short term. Kept for too long, however, flesh can spoil and become toxic, even deadly. Thus, having found by trial and error which plants and animals were edible, primitive humans had to learn how to preserve such foods. In climates with cold winters or long arid spells, human survival might have depended on preserving food for many months. Each of the five basic methods of food preservation — drying, heating, freezing, fermentation, and chemical preservation — is in use today in some form. We will never know exactly how prehistoric people discovered them, but it seems certain that magic and practicality were inseparable. Food Safety Cont… Successful food preservation often involves combining at least two or more of the five basic methods: Desiccation: Desiccation (dehydration, or drying) prevents the rotting of meat, the germination of stored grains, and the sprouting of certain vegetables. It also inhibits the growth of microorganisms, but some of these dormant germs can become dangerous with rehydration of the food. (The Chinese and the Italians really used their noodles when, independently, they invented starchy dried foods with a very long shelf life.) Heating: Heat can increase shelf life by temporarily sterilizing food. Meats can be spit-roasted — held over a fire on a pointed rod. But our ancient ancestors could not adequately cook many plant foods until they developed pottery cooking vessels. Freezing: Ancient peoples living in areas with cold winters would observe that frozen foods remained in good condition (at least to unsophisticated taste buds) almost indefinitely — whereupon humans developed rudimentary cold storage by cooling the recesses of caves and other shelters with ice and snow. Food Safety Cont… Fermentation: Fermentation is a gradual chemical change caused by the enzymes of some bacteria, molds, and yeasts. Fermented beverages were ubiquitous in the earliest civilizations of Mesopotamia and Egypt. Not only did wine facilitate conviviality; it was usually more potable than the available water. Winemaking also served as a means of storing nutrients from grapes almost indefinitely. Similarly, Asian steppe dwellers turned mare's milk into koumiss — a fermented beverage that keeps much longer than unprocessed milk. Many cheeses with a long shelf life are produced by lactic-acid fermentation. One means of pickling — a very early form of food preservation — is to treat foods with vinegar, a liquid obtained by further fermenting alcoholic beverages. Chemical preservation: Many people consider food additives a modern innovation, but humans have used preservatives for millennia. Today it is hard to understand how precious salt was in ancient times, when it was valued partly as an effective preservative. Salted herring were exported in large quantities from North Sea fishing communities and consumed throughout most parts of Middle Europe. Food Safety Cont… During the Middle Ages the winter feeding of livestock was often so difficult that only animals selected for breeding were kept alive. Meat from the slaughtered livestock was salted for consumption over the winter. (Considering how high salt intakes affect many people with high blood pressure, the church's annual late-winter proscription of meat consumption during the 40 days of Lent must have prolonged many medieval lives.) Smoking is another ancient and common means of chemical food preservation. Smoked foods include bacon, kippered herring, and lox. Smoking introduces antioxidants in large amounts. Permitted levels of such antioxidants as additives are far below levels found in smoked meat. Cooking in the Twentieth and Twenty-first Centuries The most influential chef in the middle of the 20th was Fernand Point (1897–1955). • Many of his apprentices, including Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel, later became some of the greatest stars of modern cooking. • They, along with other chefs in their generation, became best known in the 1960s and early 1970s for a style of cooking called nouvelle cuisine. 36 Cooking in the Twentieth and Twenty-first Centuries Nouvelle Cuisine Rejecting many traditional principles, nouvelle cuisine urged more simpler, natural flavors and preparations to be utilized in cooking. • Emphasis was placed on artful plating presentations done in the kitchen by the chef rather than by waiters in the dining room. • The best achievements of nouvelle cuisine have taken a permanent place in the classical tradition; many of its excesses have been forgotten. • Most of the best new ideas and the longest-lasting accomplishments are those of classically trained chefs with a solid grounding in the basics. 37 Cooking in the Twentieth and Twenty-first Centuries New Emphasis on Ingredients • Slow Food: A prominent movement dedicated to improving food quality. • Alice Waters: philosophy is that good food depends on good ingredients. • Larry Forgione: made a name for himself and his New York City restaurant in part by emphasizing good-quality local ingredients. • The public has benefited greatly from these efforts. • Supermarkets as well as restaurants offer a much greater variety of high-quality foods than there was available 40 or 50 years ago. • Many chefs have modified their cooking styles to highlight the natural flavors and textures of their ingredients, and their menus are often simpler now for this reason. 38 Cooking in the Twentieth and Twenty-first Centuries International Influences • Travel became easier. • New waves of immigrants arrived in Europe and North America from around the world. • Awareness of and taste for regional dishes grew. • Chefs became more knowledgeable not only about the traditional cuisines of other parts of Europe but about those of Asia, Latin America, and elsewhere. • The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish is known as fusion cuisine. • Today, chefs make good use of all the ingredients and techniques available to them. 39 Cooking in the Twentieth and Twenty-first Centuries New Technologies • The practice of cooking sous vide (French for “under vacuum”). • Sous vide began simply as a method for packaging and storing foods in vacuum sealed plastic bags. • Modern chefs are exploring ways to use this technology to control cooking temperatures and times with extreme precision. • As a result, familiar foods have emerged with new textures and flavors. 40 Organization of the Modern Kitchen The Basis of Kitchen Organization The way a kitchen is organized depends on several factors: • The menu • Type of establishment • Hotel • Institutional kitchens • Catering and banquet services • Quick service, carry-out, and full-service restaurants. • The size of the operation • The physical facilities, including equipment 41 Organization of the Modern Kitchen • A large establishment needs a staff like the classical brigade. • Most modern operations are smaller. • The size of the classical brigade may be reduced simply by combining two or more positions where the workload allows it. • A typical medium-size operation may employ a chef, a second cook, a broiler cook, a pantry cook, and a few cooks’ helpers. • A working chef is in charge of operations not large enough to have an Executive Chef. • Cooks who prepare or finish hot à la carte items during service in a restaurant may be known as line cooks. • The short-order cook’s responsibility is the preparation of foods that are quickly prepared to order. • A breakfast cook is skilled at quickly and efficiently turning out egg dishes and other breakfast items to order. 42 Organization of the Modern Kitchen Skill Levels Skills can be grouped into three categories: • Supervisory • Skilled and technical • Entry level • Starting at the entry level has been the traditional method of advancing ones food service career. 43 Organization of the Modern Kitchen Skill Levels Today, many cooks are graduates of culinary schools and programs. • Even with such an education, many new graduates begin at entry-level positions. • This is as it should be and certainly should not be seen as discouragement. • Schools teach general cooking knowledge. • Every food-service establishment requires specific skills according to its own menu and its own procedures. 44 Organization of the Modern Kitchen Standards of Professionalism These are the qualities that a professional must have: 1. A positive attitude on the job 2. Staying power: requires physical and mental stamina 3. Ability to work with people 4. Eagerness to learn 5. A full range of skills 6. Experience 7. Dedication to quality 8. Understanding of the basics 45 Intro to Culinary Arts August 25, 2015 Culinary Support Organizations (HOSP ICA 3) Warm up HOSP ICA 3 12 What is the ACF? NRA, FCCLA? Why might they be important to your career in Culinary Arts Who are you? Self image Perception Reputation Respect Pride Self esteem How are you seen by others and yourself? Wasteful Disrespectful to others Disregard for self Abusive Language “Taunting” Reckless Profanity Harassment Ethnic/Racial Slurs Honesty Discipline Integrity Teamwork Punctual Working Safely Excellent customer Service Courtesy Ethical Excellence Proud Safety Commitment Makes a living from the profession of COOKING First chefs must learn the foundations of their craft ◦ Handling ingredients and equipment ◦ Learn techniques and apply these techniques to recipes Must apply FOUNDATION SKILLS to advance the professional and to further career as a PROFESSIONAL American Culinary Federation, Inc, (ACF) Premier professional chefs' organization in North America~ offers the opportunity to further their career, as well as enhance their life http://www.youtube.com/ watch?v=VWn9URk-LKA Family, Career, Community Leaders of America National student organization that helps young men and women become leaders The Art Institute of Atlanta is one of The Art Institutes with more than 40 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary professionals. The Culinary Institute of America (CIA) is a private, notfor-profit college dedicated to providing the world's best professional culinary education. Le Cordon Bleu Programs are structured so that students are exposed to a diversified education in Culinary Arts, Pâtisserie and Baking and Hospitality & Restaurant Management with a blend of general education classes to broaden their awareness, knowledge, attitudes, and values to be successful. Johnson & Wales University is a world-class university, where students have an opportunity to pursue a career education in business, hospitality, culinary arts, or technology. Get in pairs Create a professional organization that deals/ relates to Culinary Arts Must have: ◦ ◦ ◦ ◦ Name Motto Logo Description of what it does Intro to Culinary Arts August 26, 2015 Culinary Support Organizations (HOSP ICA 3) • • FCCLA Kitchen Brigade Vocabulary Activity Warm up HOSP ICA 3 13 What is FCCLA? Why is it important to you? Logos Courtesy of www.fcclainc.org MISSION Mission Statement: To promote personal growth and leadership development through Family and Consumer Sciences Education. Focusing on the multiple roles of family member, wage earner, and community leader, members develop skills for life through: • character development • creative and critical thinking • interpersonal communication • practical knowledge •career preparation. CREED Creed: We are the Family, Career and Community Leaders of America. We face the future with warm courage and high hope. For we have the clear consciousness of old and precious values. For we are the builders of homes. Homes for America’s future. Homes where living will be the expression of everything that is good and fair. Homes where truth, and love, and security and faith will be realities, not dreams. We are the Family, Career and Community Leaders of America. We face the future with warm courage and high hope. BENEFITS OF JOINING A STUDENT ORGANIZATION: •Leadership Development •Personal Growth •Community Service •Scholarship and College Opportunities •Travel Opportunities CAREER, TECHNICAL STUDENT ORGANIZATIONS (CTSO) Family, Career and Community Leaders of America (FCCLA) Future Business Leaders of America (FBLA) DECA: An Association for Marketing Students HOSA: Future Health Professionals Career and Technical Instruction (CTI) Technology Student Association (TSA) SkillsUSA National FFA Organization FCCLA HISTORY Future Homemakers of America (FHA) Founded in June 11, 1945 in Chicago Co-sponsored by: American Home Economics Association & US Department Of Education FCCLA FACTS Colors: Red is symbol for Strength White is symbol for Sincerity Flower: Red Rose Motto: “Toward New Horizons” FCCLA FACTS Original 1945 Emblem Octagon – Represents the 8 FCCLA Purposes Hands in the middle supporting a home Rays extending out represents members reaching out into the community FHA HISTORY Future Homemakers of America Georgia second state to affiliate Georgia first to have full-time state adviser, Mrs. Janet McGarity-Barber Georgia’s first state President was Pat Randolph She was also Georgia’s first National Officer Randolph Cabin in honor of her at the Georgia FFAFCCLA Center in Covington GEORGIA NHA HISTORY New Homemakers of America Organization in the African American schools First GA State Adviser, Miss Daisy Lewis Cabin named in her honor at Camp John Hope in Perry 1965 – NHA and FHA merged FHA CHANGES TO FCCLA 1983: National Headquarters Opened in Reston, Virginia 1995: Home Economics Became Family and Consumer Sciences 1999: Name changed from FHA to FCCLA 1999: New Emblem Introduced NATIONAL PROGRAMS National Awards –Apply Online by March 1, 2016 1st Place High School $1,000 1st Place Middle School $1,000 Runner up $500 Bonaire Middle 1st Place at State and at Nationals NATIONAL PROGRAMS NATIONAL PROGRAMS NATIONAL PROGRAMS NATIONAL FCCLA National Website - www.fcclainc.org 10 National Officers Plan National Conferences: Cluster Meetings in November National Leadership Conference in July Georgia had two national officers last year: Shivani Dhir and David Jefferson, Houston County High School PUBLICATIONS Georgia News : The State Newspaper Each chapter receives 20 copies of Georgia News twice a year Teen Times: The National Magazine Each chapter receives a classroom set GEORGIA FCCLA Two Camps: 1. Georgia FFA-FCCLA Center in Covington They have 5 weeks of Summer Leadership Camp in May - June 2. Camp John Hope in Fort Valley They have Culinary Academy in June and Food Science and Middle School camps. B.A.S.I.C. TRAINING Chapter Planning Team Building Leadership Obstacle Course Low and High Ropes Helps to… •Increase chapter involvement •Develop unity •Build trust •Improve communication •Develop confidence and leadership skills GEORGIA FCCLA Executive Director Jen Girvin Georgia FCCLA State Office 283 Swanson Drive Suite 204 Lawrenceville, GA 30043 (678) 735-0091 GEORGIA FCCLA State President Salomon Ramirez, Coffee High School GEORGIA FCCLA 2015-2016 State Officers FALL LEADERSHIP CONFERENCE Sept. 17-18, 2015 Georgia FFA-FCCLA Center Covington, GA Includes: Keynote Speaker Leadership Breakout Sessions Chapter Planning Time National STAR Event Winners Mini BASIC Training Foundation Dance Membership Recruitment T-shirt Design Competition State Lapel Pin Competition Slip ‘n Slide, Putt Putt and More! FALL LEADERSHIP RALLY October 13-14, 2015 Georgia National Fairgrounds Perry, Georgia Includes: Wednesday’s Fall Motivational Rally Culinary Competition Tuesday’s Chili Cook-Off Knowledge Bowl Brochure Event Food Demonstrations Fair Rides and much more! FCCLA DAY AT THE CAPITOL February 8-12, 2016 Georgia State Capitol •Visit Local Legislators •Capitol Scavenger Hunt •Region Photos STAR EVENTS COMPETITION Region STAR Events Competition February 26, 2016 (Region 5) February 27, 2016 (All other regions) TOP Two move to State Competition at the State Leadership Meeting STATE LEADERSHIP MEETING March 20-22, 2016 Classic Center Athens, Georgia Includes: Keynote Speaker Regional Awards Foundation Event Gala Dance State Officer Elections Honor Roll Awards Membership Awards & Chapter of the Year! NATIONAL MEETINGS National Cluster Meetings Nov. 20-22 – Indianapolis, Indiana Dallas, Texas National Leadership Conference July 3-7, 2016 San Diego, CA FOR MORE INFORMATION: Check-out These Websites: www.fcclainc.org www.gafccla.com Intro to Culinary Arts August 27, 2015 The Professional Chef • Kitchen Brigade Vocabulary Activity Warm up HOSP ICA 3 Why do chefs wear white? What is the purpose of a chef coat? 14 Much of the chef's uniform has developed out of necessity. The Jacket •Double-breasted so it can easily be reversed to hide stains that may accumulate throughout the day; •The double layer of cotton is also designed to insulate our bodies against the intense heat of the stove or an accidental splattering of hot liquid. The Pants Executive chefs wear black pants, Working chefs and cooks usually wear pants with black-and-white checks-the dizzying pattern of hound's tooth camouflages minor spills and soilings. Chef’s Hat Traditional chef's hat, or toque blanche, is most distinguishing and recognizable of the uniform, and also the component which often causes the most debate. Chefs as far back as the 16th century are said to have worn toques. History It wasn't until the middle 1800's that chef Marie-Antoine Carême redesigned the uniforms. Carême thought the color white more appropriate, that it denoted cleanliness in the kitchen It was also at this time that he and his staff began to wear double-breasted jackets. • Carême also thought that the hats should be different sizes, to distinguish the cooks from the chefs. • The chefs wore the tall hats and the younger cooks wore shorter hats, more like a cap. • Carême himself supposedly wore a hat that was 18 inches tall • The folded pleats of a toque, which later became an established characteristic of the chef's hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg. Escoffier too, thought the cleanliness of the cook's uniform was very important, and that it promoted professionalism. His staff was required to maintain clean and complete uniforms while on the job, and were also encouraged to wear coats and ties while not at work. To this day cooks and chefs around the world wear the same attire that has traceable origins back to more than 400 years. Along with the other conveniences the 1950's brought, paper toques were invented to look like cloth but could be disposed of once they were soiled. The traditional chef's uniform may be the standard for our profession, but it's definitely not the law. Since the mid-1980's a legion of chefs and cooks have begun to wear non-traditional "fun" chef's attire. These new uniforms run from pinstriped baggy pants and denim jackets to full blown wildly patterned outfits with chili peppers, flowers, etc. http://www.youtube.com/watch?v=4uPYHD wVwzU Intro to Culinary Arts August 31, 2015 American Cuisine Warm up HOSP ICA 3 Try to list as many types of cuisines that are specific to the United States. 15 American Cuisine What’s your favorite? What is cuisine? • Manner of preparing food • Style of cooking Types of Cuisine • • • • • French American Italian Chinese Indian • • • • Thai Asian Mexican Japanese American Regional • • • • • • Pacific Northwest Midwestern Tex-Mex Cajun/Creole Southern New England New England • Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont • New England cookery originated from its colonial roots • Coastal: Lobster, little neck clams, sea scallops, blue mussels, oysters, soft shell clams, razor shell clams. Shellfish contributes to the New England Tradition, Clambake Southern • Alabama - Arkansas - Florida - Georgia Mississippi • Cuisine of the American South has been influenced by the many diverse inhabitants of the region, including Americans of European descent, Native Americans and African Americans. • Examples: Fried chicken, collard greens, corn bread… Tex-Mex • Arizona - New Mexico - Texas • Influenced by the pioneers and settlers (English, Mexican, and Native Americans) • Examples: Grilled Tacos,Southwestern salad, beef barbecue Intro to Culinary Arts September, 2015 American Cuisine Warm up HOSP ICA 3 16 1. List as many types of American cuisines that you can think of 2. List/associate specific foods to those cuisines Cajun/Creole • New Orleans Cuisine - Louisiana – Mississippi • Blends French, Spanish, Portuguese, Italian, Native American and African influences as well as general Southern Cuisine • Jambalaya, Crawfish Boil, Gumbo Midwestern • Colorado - Iowa - Kansas - Missouri – Nebraska North Dakota - Oklahoma - South Dakota • Draws its culinary roots most significantly from the cuisines of Central, Northern, and Eastern Europe and is influenced by regionally and locally grown foods and cultural diversity • “American Food” • Buffalo Burgers, Gooey Butter Cake, and Kansas City Barbecued Ribs Pacific Northwest • Alaska - Oregon - Washington - Idaho – Montana • Chinese, Japanese, Korean, Italian, and Greek cuisines are prevalent through out the Northwest and reflect the historically strong presence of those communities in the restaurant industry there • Smelt, coffee, Oregon Blackberry Pie . Pacific Northwest ___________ ___________ ___________ ___________ ___________ ___________ ___________ ___________ _______________________ Midwestern _______________________ _______________________ New England ____________ ____________ ____________ ____________ ____________ ____________ American Regional Cuisines Tex-Mex _______________________________ _______________________________ _______________________________ _______________________________ Southern ___________________ ___________________ ___________________ ___________________ Cajun/Creole ___________________________ ___________________________ ___________________________ Intro to Culinary Arts September 2, 2015 Kitchen Brigade Retest If you are not retesting, work on your booklets What foods do you think are “weird”? • http://www.youtube.com/watch?v=EXQ5Z XvfNcI Intro to Culinary Arts September 3, 2015 International Cuisine Warm up HOSP ICA 3 17 What is your favorite International cuisine? Why? Mexican • Known for its varied flavors, colorful decoration, and variety of spices and ingredients (cilantro, cumin, chilies) Indian • Characterized by the use of various spices, herbs, and other veggies and sometimes fruit. Curries, saffron, tandoori. Italian • Developed through centuries of social and political changes, with roots as far back as the 4th century BCE • Italian cuisine has been influenced by ancient Greek and Rome, Byzantine and Jewish cultlures • Noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world • Characterized by simplicity, focus on fresh pastas, variety of tomato-based and cream sauces, charcuterie, cheeses (fresh mozzarella), parmesan, basil, oregano. Japanese • Known for its emphasis on seasonality of food (shun), quality of ingredients and presentations. • Rice is a staple food • Fish, lean meats, vegetables. Sushi, tempura, tofu, rice noodles Chinese • China is a large country with diverse ethnic populations and a wide variety of cuisines. Szechwan and Mandarin are primarily what we see in U.S. • Staple Foods: Rice, Soybeans, Noodles, Veggies, peanuts, sesame oil, chilies, fish sauce, hoisin, rice noodles, fish, beef, & pork French • Classical French cuisine has influences from Italian cuisine • Recipes and cooking techniques focus on cream sauces, cheeses (fromage), butter • Distinct styles (regional vs. haute cuisine) Andrew Zimmern’s bizarre foods: Iceland • http://www.youtube.com/watch?v=Vcz17ig nthc Directions: Compare and contrast the elements and characteristics of each cuisine. Italian French Asian • Top Chef: https://www.youtube.com/watch?v=q8DaFCsgX f4&list=PLE5m9Ych7c-m1cW4f0T1SgITq8LAQUZu Intro to Culinary Arts September 8, 2015 Etiquette Warm up HOSP ICA 12 What is etiquette? 18 Dining Etiquette Greetings When meeting someone… – rise if you are seated. – smile and extend your hand. – repeat the other person’s name in your greeting. A good handshake is important—it should be firm and held for three-four seconds. In the today’s business world it is not necessary to wait for a female to initiate the handshake. Females & males should both be ready to initiate the handshake. Formal Dinners The Worlds Highest Formal Dinner Place Setting Start from the outside and work your way in Silverware If a piece of silverware drops, leave it and ask for a replacement from your server. Silverware should not touch the tablecloth once used. Place knife at the top of the dinner plate, facing in, after use. When you are finished, place your knife and fork in the center of your plate. Napkin Once seated place the napkin, unfolded, on your lap and leave it there until you are finished. Once you are finished place the napkin folded loosely to the left of your plate. A napkin is used to dab the corners of you mouth. If you need to leave the table during the meal, place the napkin on the chair and slide the chair under the table. Posture and Elbows Sit straight and try not to lean on the table. Keep your elbows off the table and close to the body when you are eating. However, when you stop to talk, it is okay to rest your elbows on the table and lean forward. Serving Food Pass food to the right Transfer dip to your plate Plates are served on the left Dishes removed from the right Pass the salt and pepper together Dining Wait until everyone is seated before eating. When dining with others, everyone should start and finish at the same time. If you are a fast eater try to pace yourself. You could make the others feel uncomfortable if you finish before they do. When you are finished eating do not push your plate away from you. Take small bites, keep your mouth closed and finish chewing before continuing your conversation. Try not to gulp your food, it isn't very attractive. Do not blow on food that is hot. Wait until it cools or eat from the side of the bowl, when having soup. Bread and rolls should be broken with your fingers, in small pieces and buttered one piece at a time. Cut several pieces of meat(or main course) at a time, but not the entire piece of meat! Use your knife to cut lettuce if needed. Excusing Yourself and Problems Be discrete if you have problem with the food Remove food the same way it went in-on silverware Excuse yourself if you have to leave the table. Turn your head from the table when you cough or sneeze If someone uses your bread plate as their own do not inform them of their mistake, simply use your dinner plate (don’t use the bread plate on your right as a replacement) ¡Buen apetito! Mahlzeit! Gero apetito! Smakelijk eten! स्वादिष्ट खाना Buon appetito! Hyvää ruokahalua! Smacznego! Bon appétit ! Smaklig måltid! Смачного! Front of the House: Dining Etiquette • http://youtu.be/sADud4Rd6Zk Intro to Culinary Arts September 9, 2015 Etiquette Continued Warm up HOSP ICA 12 19 Think of a time you may have attended a fancy dinner or party? Did you know what to do and how to behave at the table? Was there anything that confused you Dining Etiquette • http://youtu.be/DTtUiJx6XX8 • http://youtu.be/aW6AuL6R5y • • • • • • 8 http://youtu.be/6k3nTXy34ec http://youtu.be/EbNGgeAR1L I http://youtu.be/ruELe6AtmP0 http://youtu.be/K4PqRCap2g Q http://youtu.be/7HRLlPwLUv0 http://youtu.be/ExvnXah71g0 • http://youtu.be/z5DfageJ-o0 • http://youtu.be/UHQ6s5TOkK • • • • • • M http://youtu.be/xnM1238izzE http://youtu.be/Ul8cgTih3jU http://youtu.be/YZnCG3hBsk k http://youtu.be/mLcj0SPSl_4 http://youtu.be/ZKdu9YYSiRs http://youtu.be/ak38cVpsZpo Intro to Culinary Arts September 10, 2015 Table Settings Warm up HOSP ICA 12 20 Identify as many of the utensils in the place setting pictured on the slide that you can. THE DINING ENVIRONMENT Table Setting Creating an Environment • The atmosphere of a restaurant refers to the textures, colors, aromas, lighting, and sounds that make up a dining environment. • Elements work together create a pleasing atmosphere. Sidework • All service staff have duties to perform before the dining room is open to customers. This is called sidework. • Sidework includes: • routine cleaning • refilling salt and pepper shakers • refilling sugar bowls and condiments • stocking bus station • folding napkins Dish, Glass, and Utensil Choices • Types of dishware, glassware, and flatware a restaurant uses will depend on the types of foods and beverages they serve. • It also depends on the type of restaurant • Fine-dining typically uses more dishes than a casual dining restaurant and have higher quality dishware as well. Glassware • Glassware should be handled carefully to avoid scratches. • Store glassware upside down. • Hold glassware by the stem or base. • Never use chipped or cracked glassware. • Always use a beverage tray to carry glassware. Flatware • Flatware : dining utensils, such as spoons, forks, and knives. • AKA “Cutlery” • Handle by the midsection of the handle (waist), to keep it clean and free of fingerprints. • Carried through dining room on a “serviette.” • A napkin-lined plate Tableware • Tableware : any kind of dish, from dinner plates to soup bowls to coffee cups. • Restaurants use a variety—each chosen to complement types of presentation. • Materials vary from porcelain to ceramic Tablesetting (also referred to as “Cover”) • Table setting: the specific arrangement of tableware, glassware, and flatware for a meal. • Style is determined by the • Place all flatware from the • restaurant • How to create a tablesetting: • Forks to the left • Knives and spoons to the right • Knives’ cutting edge toward center of tablesetting • • • outside in, following the order of use. Preset dessert spoons or forks at the top of the place setting perpendicular to the other flatware. Bread plate to the left Drink to the right above the dinner knife Coffee cups to the right with the handle at 4 or 5 o’clock. Breakfast Cover Dinner Cover Intro to Culinary Arts September 11, 2015 Napkins Folding Warm up HOSP ICA 12 21 Why do restaurants try to make shapes out of the napkins? History of Napkin Folding • The use of the napkin in Europe began in 1400 on the tables of royalty, where they started to use napkins made from warm or even perfumed cloth. • At the beginning of the 1800s, napkins became part of the bourgeois lifestyle, mostly to protect the sumptuous dresses of the period during meals. This is the era when the folding of napkins as decoration for dining tables began. The art really took off around 1880 with the incoming prosperity of the Industrial Revolution. Intro to Culinary Arts September 14, 2015 Front of the House: Customer Service Warm up HOSP ICA 12 22 •Create a list of at least 5 of your biggest pet peeves when it comes to dining out Parts of the Restaurant Front of House Refers to the area in a hospitality business that the customers see Responsible for six major functions 1. 2. 3. Seating guests Selling food Communicating food orders 4. 5. 6. Serving customers Bussing tables Obtaining payment from customers Parts of the Restaurant Back of House Refers to the part of the restaurant that the customers don’t usually see Includes Kitchen Receiving and storage areas Business offices Front of the House Host: Makes the first impression Responsible for managing the flow of customers into the dining area, and making sure the service is evenly distributed over the service staff Busser: Very IMPORTANT! Assists the servers Responsible for clearing and cleaning tables Responsible for resetting tables Server Three responsibilities Representatives of the restaurant They sell the dining experience Delivery of the dining experience Back of the House Executive Chef Sous Chef Cook Dishwashers/Stewards Other Jobs at a Restaurant General Manager Responsible for the overall operation of the restaurant Often, the owner is the general manager. In charge of both the front of and back of the house, safety and sanitation, quality and consistency, guest and employ relations, human resources, and sometimes accounting Continued… Restaurant Manager Responsible for every thing that goes on in the front of the house Hiring & training front of house staff Scheduling Overall manager keeps everything running smoothly to ensure happy customers; your number one goal. Front and Back of House Many business have front and back of houses--- Can you think of any others? The front of the house is simply what customers see and back of the house is what they do not see It’s All About Service If customers don’t like a business, that business will fail. Customer Service IT’S ALL ABOUT SERVICE 10 Most Common Pet Peeves Servers who intrude, fawn, disappear, are rude, rush or ignore patrons. 2. Loud restaurants, inappropriate music, auctioning the food, no wine knowledge and/or poor presentation. 3. Un-honored reservations with smart remarks from the maitre ‘D when told that reservation was at 8 P.M. and he reply with “everybody standing here has 8 P.M. reservations” without an explanation or apology. 4. Dropping check off while eating and without being requested. 5. Clear plates and silverware while others are still eating, put pressure on others to eat faster. 1. Credit card to be processed is on the table for a long time and no one picks it up. 7. Servers or bartenders who call customers guys, sweetie, or honey. 8. Don’t touch your customers, unless they reach out to shake your hand. 9. Giving false information when a customer asks a question you don’t know the answer to. All you have to say “I will be very happy to find out for you”. 10. Don’t talk about the other customers negatively to your co-workers when customers can hear you. 6. How does customer service relate to all jobs of a restaurant? All jobs link back to customer service and customer satisfaction Basic Customer Service Customer service Total customer experience with a business Customer satisfaction The goal of customer service Positive feelings customers have about a business that meets their needs Interesting fact 80% of customers are return customers. https://www.youtube.com/watch?v=ZO4YUsAHuLk Basic Customer Service Cont. Eye contact Relays to the customer that your attention is with them Smile Relays respect for the customer and the readiness to help them Posture Do not hunch over or stare at the floor, be alert and ready When possible call customers by name “Thank you for your order Mr. Smith…be sure to use titles. A young person addressing an older person by their first name is considered rude. Basic Customer Service Cont. Personal Appearance Be well groomed Presentation Table presentation, dining room, atmosphere, bathroom cleanliness, and first impressions with staff Food Served at the correct times and in a timely matter Interactions Talk to your customers Basic Customer Service Cont. Match job within business to employee comfort level in delivering customer service If you are not a “people person” the back may be a better spot for you than the front. (more on the front & back of the house in a minute) “The customer is always right.” Basic Customer Service Cont. Have you ever had a server at a restaurant have any of these bad characteristics: Sloppy dress, dirty uniform, messy hair, visibly dirty hands, poor speaking skills, lack of menu knowledge, etc. How did if make you feel? Different jobs offered by a Restaurant Every person working in a restaurant is directly linked to customer satisfaction! Be it talking to the customers in the front of the house, or cooking their food in the back of the house Intro to Culinary Arts September 15, 2015 Restaurant and Dining Trends Warm up HOSP ICA 12 23 •How many different styles/types of restaurants or food service business can you think of? What factors are involved when someone decides to open a restaurant (or other food service operation)? Foodservice Trends Standard: Discuss & evaluate industry trends as they relate to career opportunities & the future of the industry. Identify & describe various foodservice restaurant styles such as fast food, casual, family dining, institutional, & formal dining. Foodservice Trends • Operations track & analyze industry trends to serve their customers. • Trends may be affected by: – Society – Culture – Ethnic trends – Population trends – economy Society-based Factors Affect Trends 1. Family Structure Differences that affect restaurant preference • • • One or two parent households More than 2 generations living together Have young children &/or teenagers Society-based Factors Affect Trends 2. Work Differences that affect restaurant preference • • • One or both parents work Work hours (night shift) Restaurants & stores offer take-out & delivery services (quick & convenient) Society-based Factors Affect Trends 3. Preferences Differences that affect restaurant preference • • • More knowledgeable customers (healthier options) Wide variety of ethnic cuisines Want value for the money spent on food Hospitality Industry • To be successful in the foodservice industry, you need to know: – How people & communities are changing – What the trends are • A general preference or dislike for something within an industry. Hospitality Industry • Foodservice is an important part of the hospitality industry. – Provides food & lodging to customers – Includes businesses such as restaurants & hotels What are the Opportunities? Noncommercial Operation • Operation that works to pay for daily expenses – Include: • Government facilities • Schools • Hospitals Commercial Operation • Operation that earns more than enough to cover daily expenses. – Include: • Fast-food chains • Fine-dining restaurants Quick-Service Restaurants • Definition: quickly provides a limited selection of food at low prices • Examples: fast-food chains • Pros: take-out &/or delivery • Job Opportunities: – Entry-level: cook, cashier (high school students) – Other: Manager, Assistant manager, Cashier, Prep cook, Line cook, Dishwasher, Cleaner Full-Service Restaurant • Definition: Servers take customer orders & then bring the food to the table. • Examples: sports bar & grills, family restaurants • Pros: medium prices in relaxed atmosphere • Job Opportunities: – Dining room manager, host, cashier, server, busser, dishwasher, kitchen manager, line cook, prep cook, saute cook, pantry chef Fine-Dining Restaurant • Definition: Has upscale atmosphere, excellent food & service, higher menu prices. • Examples: High-end restaurants • Pros: all employees are very skilled in their job because of having experience & training • Job Opportunities: – Dining room manager, maitre d’, head server, captain, busser, dishwasher, executive chef, sous chef, saute cook, pantry chef Cafeterias • Definition: customers serve themselves • Examples: schools, hospitals • Pros: all you can eat, cheap (not paying for service) • Job Opportunities: – Managers, cooks, servers, cashiers & bussers Job Locations • Jobs are available in: – Hotels & Resorts: casual, fine, & room service – Banquet facilities: booked months in advanced (weddings, special occasions) only open for events – Catering facilities: on-site & off-site – Bakeries & Pastry Shops: supply desserts for commercial kitchens & make specialty items Intro to Culinary Arts September 16, 2015 Food Service Brochure How to Guide-How to Serve Customers at a Restaurant By yourself, you are going to create a how to guide for serving customers using your GREEN textbooks starting on page 126. Your guide will be in the form of a 6-sided brochure. Follow the format bellow: Side 1: Title, your name, date, and picture Side 2: Title: Greeting customers and taking beverage orders (small picture) Side 3: Title: Selling the menu (small picture) Side 4: Title: Taking the Order Side 5: Title: Serving the order Side 6: Title: 5 ways to make customer happy (small picture) Your brochure needs to be neat and organized. All 6 sides need to be completed as stated above