B

RIEF

H

ISTORY

I

NTRODUCTION

Culinary Arts &

F RENCH R EVOLUTION  Guilds     Aristocracy Monopolies Public access to skills of chefs who had only been available to the wealthy Middle Class

E ARLY 19 TH C ENTURY  Grand Cuisine/Haute Cuisine   Rich, elaborate Aristocracy/upper class  Strict culinary principles

L ATE 19 TH C ENTURY  Escoffier and classic cuisine  More simple  Quality instead of elaboration   Restaurants opened in the US Delmonicos in New York  London’s Savory Hotel (Cesar Ritz)

20 TH C ENTURY  Nouvell Cuisine   More simply prepared foods  Lighter & more natural “New Cooking” (innovative)      Reject right & elaborate dishes Healthy Last 30 years The hotter the better Fresh food simply prepared

20 TH C ENTURY ( CONTINUED )  Immigration Act  1965 (Asian cuisine/Mexican cuisine)  Alice Waters  New American cuisines (Chez Panisse ~ fusion)

21 ST C ENTURY (T ODAY )  Current Trends   Emeril Food Network     Cupcake Wars Iron Chef Chopped Hell’s Kitchen

K ITCHEN B RIGADE (F OODSERVICE )  Chef de cuisine – Executive Chef      Sous Chef – expediter (announcer) Saucier – sauces & sautee Poissonier – fish station Rotisseur – grill/fry/roast Garde Manger – cold food prep  Patissier - pastry

D INING R OOM B RIGADE  Dining Room Manager  Maitre d’hotel (trains personnel, in charge)    Wine Steward (sommelier) Captain (take order/tableside prep) Front Waiters (chef de rang) serve & attend  Back Waiters (commis de rand) bussers & drinks

T YPES OF S ERVICE  American   1 Server Plated  French   Associated with fine dining 2 servers per table (back & front)  Table side cooking  Russian  Served by waiter on platter  Guest of honor begins the service

S ERVICE S TANDARDS ARE FOR C OMFORT      Host guides & makes the guests feel comfortable (allow the host(s) to lead) Ladies first, elderly first Napkins in chair Nametags on your right shoulder Introduce honored person first   Utensils are from the outside in (VERY IMPORTANT) Graciousness……. Is service

S ERVICE S TANDARDS ( CONTINUED )  Do unto others….

     Gracious Kind Clean & attention to detail Anticipation of other’s needs Efficient in delivery     Sensitive to the power of serving others Cover/Cloth Napkin Folds Proper Utensils

P ROFESSIONALISM  Certifications   Look the part Act the Part