HISTORY AND PHILOSOPHY
Evolution of
the Food Service Industry
INTRODUCTION TO CULINARY ARTS
A chef is described as a skilled cook who
manages the kitchen. What skills do you
think a chef would need to do to be
considered a TOP CHEF?
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
• Foodservice-the business of making and serving
prepared food and drink
• Hospitality-welcoming guests and satisfying their
needs.
• Trends-new practices or conditions that point to the
way things will be in the future.
• Cuisine- French word for “kitchen,” but in English it
means a style of cooking.
• Sustainable products and practices- produced or
carried out over a long period of time without a
negative effect on the environment.
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
• Organic foods- grown without synthetic fertilizers or
pesticides and from animals that have not received
antibiotics or hormones.
• Home meal replacements- meals consumed at
home but professionally prepared elsewhere.
• Living wages- one that allows someone working fulltime to support his or her family above the poverty
level.
• Culinary- refers to matters related to the
preparation or cooking of food.
• Culinarian- a term for a cook or someone who
prepares food.
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
• Full-service restaurant- employ servers to take the
customer’s order an bring the meal to their table.
• Catering- providing food and service for groups.
• Institutional foodservice- supplies meals for
businesses and organizations.
• Sole proprietorship- business in which one person
owns and often operates the business.
• Partnership- a business in which ownership is shared
by two or more people.
• Corporation- granted a charter from the state,
which recognizes it as a separate entity with legal
rights.
• Chain restaurants – group of restaurants owned by
the same company.
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
• Franchise restaurants- independently owned
restaurants that are part of a larger restaurant
chain.
• Entrepreneur- someone who organizes a business
and assumes risk for it.
• Brigade- workstation that has a leader that reports
to the head chef
• Executive chef- coordinates the operation of the
restaurants and departments.
• Banquet chef- oversees a staff of cooks that
prepare meals for large groups.
• Cross training- teaches staff to do more than one
job in the kitchen.
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
• Professionalism- the positive behaviors and
appearance exhibited by an individual who is
committed to the culinary arts.
• Attitude- how you think and feel about other
people and situations.
• Stress –physical, mental, and emotional response to
external pressures.
• Apprenticeship- method of training in which a
person learns a trade under the guidance of skilled
trades-people.
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
• American Culinary Federation (ACF)- largest
professional organization for culinarians in the
United States.
• Certification- confirms that a culinarian possesses
certain knowledge, skill level, and experience.
• Indigenous foods- those foods that were native or
traditional to the particular geographic region or
ethnic population.
WHAT IS FOODSERVICE?
THE BUSINESS OF MAKING AND SERVING PREPARED FOOD
AND DRINK
TRENDS IN FOODSERVICE
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Global Cuisine
Technology
Sustainable Practices and Organic Foods
Home Meal Replacement
CHALLENGES FACING THE
FOODSERVICE INDUSTRY
• Meeting Labor Demands
• Living Wage
• Nutrition Concerns
UNDERSTANDING
FOODSERVICE OPERATIONS
Types of Foodservice
Establishments
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Restaurants
Hotels
Clubs
Catering
Institutional Foodservice
Legal Forms of Business
Ownership
• Sole Proprietorship
• Partnership
• Corporation
Organization of Foodservice Business
• Independent Restaurants
• Chains
• Franchises
CULINARY HISTORY
KEY HISTORICAL PERSONS AND
THEIR CONTRIBUTIONS
• Careme- Marie Antoine (Antonin)
Carême, known as "The King of
Chefs, and the Chef of Kings“;
haute cuisine
• Apicius, (“Cuisine in Ten Books”),
the world's oldest surviving
cookbook. It is considered the very
first cook book.
• Escoffier- Georges Auguste
Escoffier invented the Kitchen
Brigade System
• M. Boulanger, the first restaurant
• De Medici- Catherine de Medici
was known as the ‘mother of
French haute cuisine’
• Roth and Angell open CIA (Culinary
Institute of America)
• Amelia Simmons- wrote and
published the first American
cookbook
• Antoine Beauvilliers opened the
first 'real' restaurant in Paris
• Jean Anthelme Brillat-Savarinwrote one of the most celebrated
works on food, (The Physiology of
Taste) and was quite possibly the
greatest food critic ever.
• James Beard- an amateur actor
and cook; created the first
televised cooking show in the
United States
FOODSERVICE RESTAURANT STYLES
• Fast Food Dining
• Emphasize speed of service
and low cost over other
considerations
• Sometimes known as quick
service restaurant or QSR
table service
• Family Style
• Have a fixed menu and fixed
price usually with diners
seated at a communal table
such as on bench seats
• Casual Family Dining
• Restaurant that serves
moderately priced foods in a
casual atmosphere that feels
like “home”
• Fine Dining
• Restaurants are full service
restaurants with specific
dedicated meal courses
FOODSERVICE RESTAURANT STYLES
• Café
• informal restaurants offering
a range of hot meals and
made-to-order sandwiches.
• Pub
• (short for public house) it is a
bar that serves simple food
fare
• Cafeterias
• a restaurant serving mostly
ready-cooked food
arranged behind a foodserving counter.
• Bistros
• A familiar name for a café
serving moderately priced
simple meals in an
unpretentious setting
Cuisines
• Grande cuisine- elaborate and time consuming style of cooking
popular in the early 1800s that was often practiced in the homes
of the rich.
• Classic cuisine- define by orderly menus organized by courses
that were served tableside by waiters in hotels and restaurants.
• Haute cuisine- highest level of the culinary arts in which the most
challenging dishes are prepared.
• Nouvelle cuisine- style of cuisine that highlighted individual
ingredients that were simply prepared and served in small
portions on artistic plates.
• Fusion cuisine- merging of two or more ethnic cuisines into one
cooking style.
Elements and characteristics of various cuisines
Chinese
Japanese
food is prepared in bite-sized
pieces…chopsticks are used
at the table.
known for its emphasis on
seasonality of food ( shun),
quality of ingredients and
presentation.
Italian
noted for its regional diversity,
abundance of difference in
taste, and is known to be one
of the most popular in the
world
Indian
characterized by the use of
various spices, herbs and
other vegetables, and
sometimes fruits
French
Cheese and wine are a major
part of this cuisine
European
meat is more prominent and
substantial in serving-size
Greek
makes wide use of olive oil,
vegetables and herbs, grains
and bread, wine, fish, and
various meats
Haute
elaborate preparations and
presentations served in small
and numerous courses
Jewish
local ingredients and local
cultural influences make their
mark on this cuisine
Mexican
known for its varied flavors,
colorful decoration, and
variety of spices and
ingredients
THE BRIGADE SYSTEM
Working with Departments
Beyond the Kitchen
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Stewarding
Dining Room
Catering
Room Service
Purchasing
Labor Saving Trends
• Technology
• Prepared Foods
THE BRIGADE
Chef
(Chef de Cuisine)
Chef de Garde
Sous Chef
Communard
Chef de Partie
Tournant
Saucier
Garde Manger
Rotisseur
Entremetier
Pastry Chef
Poissonier
Butcher
Grill Cook
Potager
Pastry Cook
1st Commis
Commis
Fry Cook
Legumier
Baker
Commis
Commis
Decorator
2nd Commis
Commis
THE BRIGADE
• Chef de cuisine- supervises all
the positions in the kitchen.
• Sous Chef- second in
command
• Chef de garde- night chef
• Chef de partie- position in
charge of any of the particular
workstations in the kitchen
• Saucier- responsible for making
sauces and sauteed or
panfried items
• Poissonier- fish cook (fish and
shellfish)
• Garde manger- in charge of
the cold food station
• Butcher- cuts and trims meats
and poultry for other stations in
the kitchen
• Rotisseur- roasting and carving
meats, poultry and preparing
pan sauces and gravies
• Grill Cook- cooks all grilled and
broiled meats, poultry and fish
• Fry Cook- prepare and cook
deep fried items; can also
serve as grill cook
• Entremetier- oversees the
preparation and cooking of
vegetables, starches, egg
dishes, and hot appetizers
THE BRIGADE
• Potager- makes all stocks,
soups, and mother sauces
• Legumier- prepares and cooks
vegetables
• Pastry chef- head of the
baking and pastry department
• Pastry cook- prepare primarily
sweets and pastries
• Baker- makes breads and
breakfast pastries
• Communard- prepares meals
for the staff
• Expeditor- reads the servers’
food orders to the cooks and
organizes to be delivered
promptly
• Decorator- decorates cakes
and pastries; makes chocolate
carvings or sugar sculptures
• Tournant- fills in for other staff
members on their days off
• Commis- assistant
THE PROFESSIONAL CHEF
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THE CHEF’S MANY ROLES
PROFESSIONAL TRAITS OF A
SUCCESSFUL CHEF
Cook
Leader
Manager
Artistic Innovator
Teacher and Mentor
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Respectful
Punctual and Dependable
Positive Attitude
Flexible
Productivity and Speed
PERSONAL BEHAVIORS OF A SUCCESSFUL CHEF
• Maintaining Balance
• Managing Stress
• Maintaining Health
THE PROFESSIONAL CHEF
A CHEF’S KNOWLEDGE AND
EXPERTISE
• Cost Accounting
• Sanitation
• Laws of the Foodservice
Industry
• Food Chemistry and Physics
• Nutrition
• Purchasing and Storekeeping
• Food and Beverage Service
• Equipment Maintenance
• Public Relations
EDUCATION AND TRAINING
OPTIONS
• Apprenticeship
• Formal Education
• Bachelor’s and Advanced
Degrees
• On-the-Job Training
• Lifelong Learning
ALLIED PROFESSIONS
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Research Chef
Personal Chef
Restaurant Consultant
Marketing and Sales
Culinary Instructor
Registered Dietitian
Food Writer
CAREER OPPORTUINITES
Chef
More highly skilled and better trained cooks who measure,
mix, and cook food according to recipes
Dietician
Plan diets for patients and educate people about eating
healthy foods with extensive training
Food Stylist
Create works of art through food to communicate
ideas, thoughts, or feelings
Food Demonstrator
Create public interest in buying products and
promote items to customers.
Research and Development
Help organizations solve problems using
mathematical models to help make decisions
Food Service
Staff who prepare and serve food
Nutritionist
Plan diets for patients and educate people about
eating healthy foods but may not have any formal
training
Food Service Manager
Plan and direct the activities of places that serve
food and beverages
Health Inspector
Establishes and enforce rules in the food industry that
protect the public
Food Scientist
Conduct research to develop and improve food
products that are healthy, safe, and appealing
THE PROFESSIONAL CHEF
PROFESSIONAL ORGANIZATIONS
• American Culinary Federation
(ACF)
• American Academy of Chefs
(AAC)
• American Personal and Private
Chef Association
• Bread Baker’s Guild of America
• International Association of
Culinary Professionals (IACP)
• Les Dames d’Escoffier
International
• Research Chef’s Association
(RCA)
• Vatel Club
• World Association of Chef’s
Societies (WACS)
• Women Chefs and
Restaurateurs
SOURCEBOOK NOTES
Define the vocabulary terms
Answer the following questions:
o What are the current trends in foodservice?
o What challenges are facing the foodservice industry?
o What are the different types of foodservice establishments?
o What are the legal forms of business ownership?
o How are foodservice businesses organized?
o Who are key historical persons in the history of the foodservice
industry and how did they contribute?
o Describe the various foodservice styles.
o Name the ten cuisines and characteristics of each.
o Sketch the outline of the Brigade system.
o Identify and describe the ten careers available in the
foodservice industry.
o Name three professional organizations in the foodservice
industry.
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
•
•
•
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•
•
•
•
•
Foodservice
Hospitality
Trends
Cuisine
Sustainable
products and
practices
Organic foods
Home meal
replacements
Living wages
Culinary
Culinarian
• Full-service
restaurant
• Catering
• Institutional
foodservice
• Sole proprietorship
• Partnership
• Corporation
• Chain restaurants
• Franchise
restaurants
• Entrepreneur
• Brigade
• Executive chef
• Banquet chef
• Cross training
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Professionalism
Attitude
Stress
Apprenticeship
American Culinary
Federation (ACF)
Certification
Grande cuisine
Indigenous foods
Classic cuisine
Haute cuisine
Nouvelle cuisine
Fusion cuisine