Intro to Gastronomy
A HISTORY OF MODERN FOOD SERVICE
THE ORIGINS OF CLASSICAL AND MODERN CUISINE
(CONT’D)
• The French Revolution
– Before the French Revolution (1789): Great chefs worked for
nobility, and food service was controlled by guilds.
– 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.
A HISTORY OF MODERN FOOD SERVICE
THE ORIGINS OF CLASSICAL AND MODERN CUISINE
• 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.
Catherina de Medici
• Born in 1519 Florence Italy of Italian nobility
• In 1533 at age 14 she was married to Henry of Orleans
the king of France
• Brought her royal court Chef’s with her to France
• Culinary Influences
• Etiquette and Table Protocol
• Agriculture influences
Marie Antoine Carême
Chef Marie-Antoine Carême
(1784–1833)
A great chef of the time whose career spanned
30 years; 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.
Auguste Escoffier
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.
A HISTORY OF MODERN FOOD SERVICE
ESCOFFIER (CONT’D)
• 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.
THE ORGANIZATION OF MODERN KITCHENS
THE CLASSICAL BRIGADE (CONT’D)
• The station chefs are in charge of specific areas of production (cont’d):
– The garde manger
: cold foods, including salads, dressings, pâté,
cold hors d’oeuvres, and buffet items
– The pâtissier
: pastries and desserts
– The tournant
: relief cook or swing cook
– The expediter or aboyeur
them on to cooks
: takes orders from waiters and passes
Jean Anthelme Brillat-Savarin
Born in France-1755 and died in 1826
• French Lawyer, Politician
• Later in life gained fame as an Epicure &
Gastronome Grimond
• Wrote: Physiology of taste
• Famous for his quotes:
• "Tell me what you eat and I will tell you what
you are.”
• "The pleasure of the table belongs to all ages, to
all conditions, to all countries, and to all areas; it
mingles with all other pleasures, and remains at
last to console us for their departure.”
• "A dessert without cheese is like a beautiful
woman with only one eye.”
• "The discovery of a new dish confers more
happiness on humanity than the discovery of a
new star."
Thomas Jefferson
• Our third President & first foodie
• Stationed in Paris in 1784
• Brought items back to America such as
Champagne.
• Port wine, Ice cream and Oysters
• Had an extensive Wine collection
• Use to have lavish dinners that go from 3pmmidnight
• Introduced Americans to use of European
cooking
• Equipment such as modern stoves
• Was known for his vineyard's and distillery at his
home in Monticello
Fernand Point
The most influential chef in the middle of the twentieth
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.
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 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.
– The best ideas and the longest-lasting accomplishments come from
classically trained chefs with a solid grounding in the basics.
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: 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
Alain Chapel
• 1937-1990 from Lyon France
• 3 star Michelin Chef
• Credited as being one of the originators
of” Nouvelle Cuisine “
• Studied under Fernand Point
James Beard
• James Andrew Beard (May 5, 1903 – January 21,
1985) was an American cookbook author, teacher,
syndicated columnist, and television personality.
• James Beard Foundation
• James Beard Award
Paul Bocuse
Paul Bocuse born in Lyon france-1926-present
• One of the founders of” Nouvelle Cuisine”
• 3 star Michelin chef
• Restaurants: L’Auberge Du Point De Collonges
• Creator of the Bocuse d Or’
• Son went to the Culinary Institute of America to study
Joël Robuchon
Joël Robuchon Born 1945 France
• Opened the restaurant “Jamin”
• 3 star Michelin
• Has restaurants in Las Vegas , Singapore
,Monaco, Tokyo, London, Hong Kong
• Cookbook author
• "Chef of the Century" by the guide Gault Millau in
1989
Daniel Boulud
• Daniel Boulud born 25 March 1955
• 3 Star Michelin Chef for his restaurant “Daniel” in
NY City .
• Studied in Lyon ,France
• Cook book author
• Been a judge on Top chef & Food network
• He was named Chef of the Year by Bon Appétit, and
Daniel received Gourmet's Top Table Award, a fourstar rating from the New York Times, Wine
Spectator's Grand Award, and New York City's top
ratings for cuisine, service and decor in the Zagat
Survey.
Alain Ducasse
Alain Ducasse (̃ dykas]; born 13 September
1956)
• Alain Ducasse at The Dorchester which holds
three stars (the top ranking) in the Michelin
Guide.
• Ducasse became the first chef to own
restaurants carrying three Michelin Stars in
three cities. The New York restaurant was
dropped from the 2007 Michelin Guide
because the restaurant was scheduled to
close. Ducasse has become known through
his writing and influences. Ducasse is also
only one of two chefs to hold 21 Michelin
stars throughout his career.
Julia Child
• Julia Carolyn Child Born 1912-2004
• Husband was US diplomat and the lived in
Paris ,France
• Julia Decided to take cooking classes at the
famous Le Cordon Bleu Cooking school of
Paris
• Wrote a Cook book for Americans Called “The
French Chef” &” Mastering thee art of French
cooking”
• Was the first woman to do a cooking show on
television .
• Went on to be a culinary Icon for women in
the culinary field
Alice Waters
Alice Waters Born 1944-present
• opened Chez Panisse restaurant in Berkeley
California in 1971
• First person in America to focused on Organic
,locally-grown ingredients and founder of
California Cuisine .
• Creator of the Edible Schoolyard
• Cookbook author
• Changed the style of eating in America
Jeremiah Towers
• Jeremiah Tower (born 1942) is an
American celebrity chef who, along with
Wolfgang Puck Alice Waters, and
Jonathan Waxman, is generally credited
with developing the culinary style known
as California cuisine.
•
•
•
•
•
Has a Masters degree in Architecture
Self taught chef
Worked at Chez Panisse
First real Celebrity Chef
James Beard award, Best Chef in
California, Best chef of the year.
• Owned Several restaurants in san
Francisco, Singapore, Napa Valley and
Seattle and Hong Kong
Wolfgang puck
Wolfgang Puck born July 8 1949 Austria
• Moved to the USA in 1974
• Opened Ma Maison restaurant
• 1882 opened Spago restaurant on Sunset strip
in Las Angeles .
•
•
•
•
Part of the Californian Style Movement
Early 1990’s opened Spago Las Vegas
Well known author of several cookbooks
One of the earliest Celebrity Chef ‘s status and
many TV appearances .
Thomas Keller
• Thomas Keller (born October 14, 1955) is an
American chef, restaurateur, and cookbook writer.
• Napa Valley restaurant The French Laundry in
Yountville, California
• James Beard Foundation, notably the Best
California Chef in 1996, and the Best Chef in
America in 1997.
• Top 50 Restaurants of the World.
In 2005, Michelin for New York restaurant Per Se
•
three stars Michelin for French Laundry.
• He is the only American chef to have been
awarded simultaneous three star Michelin ratings
for two different restaurants.
• Named Chef of the century By Chef Paul Bocuse
Marco Pierre White
Marco Pierre White Born 1961-present
• Youngest 3 Star Michelin British chef
• Chef Gordon Ramsay’s Mentor
• Author of White Heat & The Devil in the
kitchen
• Trained under Chef Albert Roux
• Controversial management style
Gordon Ramsey
• Gordon Ramsay, 1966) Scottish
celebrity chef, restaurateur, and
television personality.
• Trained under Marco Pierre White
• Holds 15 Michelin stars for his
restaurants
•
Restaurant Gordon Ramsay, London
has held 3 Michelin stars since 2001.
•
Ramsay is known for presenting TV
programs , such as the British series
Hell's Kitchen, The F Word, and
Ramsay's Kitchen Nightmares, along
with the American versions of Hell's
Kitchen Kitchen Nightmares,
MasterChef, and Masterchef Junior.
Anthony Bourdain
Anthony Bourdain (born 1956)
• is an American chef, author, and television personality. He is
known for his 2000 book Kitchen Confidential
•
2005 he began hosting the Travel Channel's culinary and
cultural adventure programs Anthony Bourdain: No
Reservations and The Layover.
•
In 2013, he joined CNN to host Anthony Bourdain: Parts
Unknown.
• 1978 graduate of the Culinary Institute of America
• Brasserie Les Halles in New York, where he was executive chef
Rick Bayless
• Rick Bayless (born 1953 is an American chef
who specializes in traditional Mexican cuisine
with modern interpretations.
• Restaurant in Chicago ,Frontera Grill
• 1980 to 1986, lived in Mexico with his wife,
Deann, writing his first book, Authentic
Mexican: Regional Cooking from the Heart of
Mexico.
• Celebrity chef on PBS and food network
• Iron chef America and Top Chef judge
Charlie Trotter
Charles "Charlie" Trotter (September 8,
1959 – November 5, 2013) was an
American chef and restaurateur.
• Studied at California Culinary
Academy
• Opened The restaurant in Chicago
called “ Trotters”
• n 2010 Charlie Trotter's was one of
three restaurants in Chicago to be
awarded two stars by the Michelin
Guide.
• James Beard award
• Cookbook author
Homaro Cantu
• Homaro Cantu is an American
inventor, entrepreneur, chef, and
molecular gastronomer. He owns and
operates the Cantu Designs Firm and
Moto Restaurant in Chicago, Illinois.
• Cantu graduated from Western
Culinary Institute (now a Le Cordon
Bleu School) in Oregon
• He moved to Chicago in 1999 to work
for world renowned chef Charlie
Trotter.
Grant Achatz
Grant Achatz, 1974 is an American chef and
restaurateur often identified as one of the leaders in
molecular gastronomy or progressive cuisine. His
Chicago restaurant Alinea has won numerous accolades,
and Achatz himself has won numerous awards from
prominent culinary institutions and publications
including the "Rising Star Chef of the Year Award" for
2003, "Best Chef in the United States" for 2008, and a
2012 "Who's Who Inductee" from the James Beard
Foundation.
Ferran Adria
• Ferran Adrià i Acosta [fəˈran əðɾiˈa])
• is a Spanish chef born on May 14, 1962 in Spain).
•
He was the head chef of the elBulli restaurant in
Roses on the Costa Brava and is considered one of
the best chefs in the world.
• 3 Michelin stars
• Best known for his work in molecular gastronomy