Michelin Star Rating and Influential Chefs Quiz

Michelin Star Rating

• One star: "A very good restaurant in its category” ★
• Two stars: "Excellent cooking, worth a detour“ ★★
• Three stars: "Exceptional cuisine, worth a special journey" ★★★

Notable Figures in Culinary Arts

• Marie Antoine Careme (1784-1833): Founder and father of classical French cuisine
• Georges Auguste Escoffier (1847-1935): Simplified Marie Antoine Careme’s works, introduced the Kitchen Brigade System
• Caterina de Medici (1519-1589): Started the use of forks and napkins as well as napkin folding in French table setting

History of Culinary Arts

• 5th – 15th Century: Medieval Church and Monarchs, method of food preservation: salting, brining, smoking, and boiling in honey
• 16th Century: Guilds, all food offered and prepared outside of the home was sold by Guilds
• La Varenne: Made the roux, author of La Cuisine Francois – first French Cookbook
• Jean Brillat-Savarin: Author of Physiologie du Gout – “Physiology of Taste”, developed the Savarin Mold

Kitchens

• Domestic kitchen: For personal use, contains necessary equipment for cooking small portions
• Commercial kitchen: Large kitchen for preparing a large portion or many portions of food, organized into work stations and work sections
• Kitchen brigade: Streamlines and simplifies work in hotel kitchens, eliminates chaos and duplication of effort

Restaurants and Chefs

• Fernand Point (1897-1955): Most influential chef in the middle of the 20th century, simplified and lightened classical cuisine
• Noma (Copenhagen, Denmark) and Geranium (Copenhagen, Denmark): Hailed as one of the best restaurants in the world for 2021
• Ferran Adria: Spanish chef, explores new possibilities in gels, foams, powders, infusions, extracts, and other unexpected ways of presenting flavors, textures, and aromas, also known as “Molecular Gastronomy”