Topic 1-Professionalism.pdf - HISTORY OF CULINARY ARTS...

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HISTORY OFCULINARY ARTSPrepared by: Rhoy F. Castillo
After studying this chapter, students will be able to:Discuss the development of the modern foodservice industryName the key historical figures responsible fordeveloping food service professionalismExplain the organization of classic and modernkitchen brigadesUnderstand the attributes a student chef needs tobecome a professional chef
Early timeIn the 1500’sCulinary Guildsweredeveloped they dictate andmonopolize the preparationof certain food items. Foodproduction then werecontrolled by guilds.Caterers, pastry makers,roasters, and pork butchersheldlicenses to preparespecific items.King Henry IV of France(1553 – 1610)
Since the 16thCenturyRestorativeused to describe rich andhighly flavored soups orstews capable of restoringlost strength.made by the culinary guildmembers.
Culinary GuildsRotisseurswho cooked main cuts ofmeat.Patissierswho cooked poultry, pies andtarts.Tamisierswho baked breads.
Culinary GuildsVinaigrierswho made sauces and somestews.Traiteurswho made ragouts.Porte-chapescaterers who organized feastsand celebration.
18thCentury – Boulanger’s RestaurantMonsieur BoulangerThe Parisian soup maker whoopened the first modernrestaurant (1765)
Restaurantis derived from the French wordrestaurer(“to restore”)
French Revolution (1789-1799)B e f o r e t h e F r e n c hrevolution, chefs werehired only in the housesof French nobility.A f t e r t h e F r e n c hrevolution the restaurantindustry emerged andChefs could cater to thegrowing middle class.
The Early 19thCenturymore restaurants opened.served a greater selection of items and catering to a widerclientele.

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Term
Winter
Professor
sir lula
Tags
grande cuisine

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