Transcript History of Chefs and Restaurants

History of Chefs
and Restaurants
Restaurants
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Restaurant is derived from the
French word Restaurer, which
means to restore.
History of Restaurants
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16th Century
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Guilds: All food offered and prepared
outside of the home was sold by
Guilds.
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Guilds were a group of cooks who
prepared and sold certain food items.
History of Restaurants
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There were separate Guilds for meat,
poultry and pies, breads, sauces and
stews, and those who organized
feasts.
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Each Guild had a monopoly on their
particular food.
History of Restaurants
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Inns and Taverns mainly provided
sleeping accommodation and alcohol.
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When food was served at the Inn it
would be obtained from the
appropriate Guild and brought to the
Inn where guests were served family
style at communal tables.
History of Restaurants
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18th Century
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Paris 1765
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Monsieur Boulanger, a tavern keeper,
opened the first restaurant. He
advertised his special dish, sheep feet in
white sauce.
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He prepared food at his tavern for
customers who came in primarily to eat.
History of Restaurants
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Paris 1782 – Other Restaurants
opened
Antoine Beauvilliers offered wealthy
diners a menu listing all dishes. The
wait staff served patrons at small,
individual tables in an elegant setting.
History of Restaurants
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The French Revolution 1789 – 1799 :
Guilds and their monopolies were
abolished. Well-trained chefs who
worked in the aristocracy’s private
kitchens opened their own
restaurants.
History of Restaurants
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Early 19th Century
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More restaurants opened serving a
wider selection of items and catering
to a diverse clientele.
History of Restaurants
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Grande Cuisine – meals consisting of
dozens of courses of elaborately and
intricately prepared, presented,
garnished and sauced foods.
Antonin Careme was the prestigious
chef who perfected Grande Cuisine.
History of Restaurants
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Late 19th Century
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Restaurants opened in the
Americas and throughout Europe.
History of Restaurants
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London 1898 – Auguste Escoffier refined
Grande Cuisine to create Cuisine Classique
or Classic Cuisine.
Classic Cuisine is the simplification of
flavours, garnishes, and fussy procedures
of Grande Cuisine.
History of Restaurants
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20th Century
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Nouvelle Cuisine:
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The rejection of overly rich and
complicated dishes. The emphasis
was on healthy eating, fresh
ingredients of the highest quality and
simple cooking methods.
History of Restaurants
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Fernand Point was the chef who
began the movement toward
lighter and more simply prepared
foods.
Assignment
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Choose a restaurant that you have been at recently.
How would you describe its cuisine?
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Describe the food and how it was prepared.
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Describe typical menu choices, including an
appetizer, entrée, beverage and dessert.
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Describe the ambiance of the restaurant, the style of
table, the lighting, etc.
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Describe the majority of the clientele.
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What else is particular about the restaurant you have
chosen?
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Due: Tuesday, September 7, 2010