Professionalism in the Kitchen
-Monsieur Boulanger was the founder of the first restaurant. Before this there was an association of guilds. M. Boulanger had a very popular stew called Restorative that the word restaurant comes from.
- Many people ate porridge and as it started fermenting they put it in the oven and bread formed- all very rudimentary until they started using yeast and the refinement of sugars that came from India and Asia
-Antonin Carere- 1783-1833, Master of Cuisine, revolutionary Chef, came up with the number of courses, invented pastiage and blown sugar
-Charles Ranhofer- U.S. Chef, world renown, chef of Delmonico’s in NYC
-Cesar Ritz- Ritz hotel named after him
Classical French cuisine was traditionally heavy and rich
Escoffier and Ritz wanted a new cuisine focused on simplified taste, which was healthy, light and fresh. They were the Chefs of the Savoy hotel in London. Escoffier invented Peach Melba.
-Mid 20th century to present- Fernand Point, Paul Bocuse, Jean + Pierre Troisgros, Alain Chapel, Francoise Brise, Louis Outher, Michel Guerard, Roger Verge, Gaston Lenotre, Lionel Poilane, Alice Waters of Chez Panisse in 1971, Lindsey Shire, Stelle Sullivan, Nancy Silverton, Maida Heatter- 1974 book “Book of Great Desserts”- revolutionary desserts
The kitchen Brigade may have an Executive Chef and/or Executive Pastry Chef
- sous chef
- below sous chefs are the chefs de cuisine
Pastry Chefs oversee
-ice cream maker
Below them are pastry cooks 1,2,3 and then interns
Attributes a student must cultivate for a successful career: