Transcript Introduction to the Professionx

As far as Cuisine is concerned, one
must read everything, see
everything, try everything,
observe everything, in order to
retain, in the end, just a little bit!
-Fernand Point
French means "to cook“
 Characteristic style of
cooking practices &
traditions
 Associated with a
specific culture
 Named after the
geographic areas or
regions from which
they originate
 Primarily influenced by
the ingredients that are
available locally or
through trade
Religious food laws,
such as Islamic dietary
laws & Jewish dietary
laws, can also exercise a
strong influence on
cuisine.
Regional food
preparation traditions,
customs & ingredients
often combine to create
dishes unique to a
particular region.
Humans prefer to make
eating a Social Act
Created Elaborate
System
Manners & Rituals
How We Eat
What We Eat
Where We Eat
With Whom We Eat
Humans tend to prefer
the familiar
Consuming foods of
their native countries
Food that grows in a
particular region
Seasonings
Cooking Methods
Style of Eating
Humans tend to Explore
new regions
Travel Broadens &
influences different
Cuisines
Conquest of New Lands
& Civilizations
Greeks: Cheese & Olives
Egyptian: Leavened
Bread
Romans Conquest of
Europe
Great influence on
Italian & Germanic
Cuisine
Seasoning
Pickles
Cheese
Cakes & Breads
Sauces
Dark Ages limited Travel
Crusades Journey to the
Holy Lands
Pilgrimages to Shrines
Early Cookbooks
safeguarded in
Monasteries
Mostly Simple dishes to
sustained themselves
European Explorers
Traveling to the
Americas & West Indies
“New World” Foods
Chocolate
Chilies
Beans
Corn
Tomatoes & Potatoes
Over Land Explorers
Marco Polo
Near East & Far East
Persia, India & China
Trade in Luxury Items
Spices
Rice
Sugar
Coffee & Teas
First Regarded as
Poisonous
Deadly Nigh-shade
Family
Grown Under Ground
South America by
Columbus
Spain to Germany
French Revolution 1789
Catherine de' Medici
Italian noblewoman who
was Queen of France
from 1547 until 1559
Wife of King Henry II of
France
Major Influence in
French Cuisine
Austrian & Italian Chefs
Knives & Forks
18th & 19th Century
Russian Czars & Nobles
French Chefs Explored
Different Regions
Thomas Jefferson
Introduced Macaroni,
Ice Cream
New Fruits & Vegetables
Monsieur Boulanger
Inn-Keeper Paris 1765
Served Sheep’s Feet in a
White Sauce
Called a Restorative or
Restaurant
Having the ability to
restore health, strength,
or a feeling of well-being
French Revolution
1789-1799
Chef’s left France to
escape the guillotine
Nobility in other
countries
Opened their own
Establishments
Increasingly Refined
Operations
Decline of Monarchies
Change in Social
Structure
Chefs worked for “New”
Rich
Large & Growing Upper
Class
People moving up the
social ladder
More Leisure time
Georges Auguste Escoffier
Major influence of Modern
French Cuisine
Antonin Carême 1784-1833
Le Guide Culinaire, which
is still used as a major
reference work.
Techniques &
approaches to kitchen
management remain
highly influential
“High-Cooking”
Grande Cuisine
“High- Price Level”
Establishments
Gourmet Restaurants &
Luxury Hotels of France
Meticulous preparation
& careful presentation of
food accompanied by
rare wines
Elaborate
presentations
served in small &
numerous courses
that were produced
by large &
hierarchical staffs at
the grand
restaurants and
hotels of Europe.
Early Restaurants served
Table ď hôte Menu
Set Menu with limited
Choices
Grande Cuisine offered a
à la carte Menu
List of suggestions &
more Variety of Items
Better Service & Quality
Cesar Ritz & Escoffier
Fernand Point
1897-1955
Simplified Escoffier Style
New approach to the
selection of ingredients,
cooking, saucing styles &
plate presentation
Popular Early ‘70’s
Chef Paul Bocuse
Chef Alain Chapel
Less elaborate & time
consuming dishes
Smaller Portions
More Artful
Presentations
Combination of New
Ingredients
Interaction & Sharing of
Ideas between Chefs &
Others
American Trained Chefs
Achieving World Wide
Recognition
Alice Waters at Chez
Panisse
Dean Fearing at Mansion
on Turtle Creek
Melting Pot Cuisine
Asian to French
West Coast to East Coast
Large Verity of
Ingredients
Ethnic Regional
Influences
Regional Influences
Every Changing Family
Structure
Awareness of Nutrition
Health Conscious Society
Science & Technology
Every Changing Cuisine
Popular Tastes
Italian
Southwestern
Tex-Mex
Mediterranean
Latin America
Pacific Rim
Thai, Vietnamese,
Japanese & Korean