Transcript Origins of Modern Cuisine - Lyon County School District

Origins of Modern
Cuisine
Culinary Arts I
Semester I
Prehistory
 A famous Italian once said “The Italians
taught the French how to cook.”
 Catherine de’Medici- The influence of Florence
on France
 Ancient cookery and the “Trencher”
Boulanger - “ Baker”
 M. Boulanger- credited with opening the
first modern restaurant in France in 1765.
 Sold dishes then referred to a s restoratives
 The bulk of the first menu was soup and bread
Restaurer = To Restore = (?) Restaurant ( ?)
Modern Cuisine and the
French Revolution
 Question for
discussion ?
 How is the Guillotine
responsible for the
beginnings of the
modern restaurant ?
 Clue – It follows the
roll of the nobility.
Marie Antoine Careme
( 1784- 1833)
 Founder of Classical Cuisine
 Credited with first systematic organization of :
 Cooking Principals
 Recipes
 Menu Making
 Brings cooking from
the Middle Ages into
the Modern Era
Georges Auguste Escoffier
( 1846 – 1935 )
 Father of 20th Century Cookery
 Simplifies Classical Cuisine
 Reorganizes the Classical Brigade
Changes in Modern
Cookery
1.
Development of New Equipment
2.
Development of New Food Products
3.
Sanitary and Nutritional Awareness
Modern Cooking Styles
 Light Versus Heavy
 Simple Versus Complex
 Fast Versus Relaxed
Classical Brigade
Garde Manger (Pantry Cook)
Rotissuer ( Roast Cook )
Grilliarden ( Broiler Cook)
Entremetier ( Vegetable Cook )
Poissonier ( Fish Cook )
Saucier ( Sauce Cook )
Chef De Partie ( Station Chef )
Sous Chef
Patissier ( Pastry Chef )
Executive Chef
Standards Of
Professionalism
1.
2.
3.
4.
5.
6.
7.
8.
Positive Attitude toward the Job
Staying Power
Ability to Work with People
Eagerness to Learn
A Full Range of Skills
Experience
Dedication to Quality
Good Understanding of the Basics
?