chefs and food service industry.pdf

The Chefs and The Food Service Industry Kitchen Essentials  Who are you?? Introduce me yourself How do you see yourself in 5 years What is the dish that you can cook that you are proud of? Why do you think Cu...

The Chefs and The Food Service Industry Kitchen Essentials  Who are you?? Introduce me yourself How do you see yourself in 5 years What is the dish that you can cook that you are proud of? Why do you think Culinary is relevant to Tourism Chefs and Restaurants Produce food in quantity. Sell food to people. Elaborate dining needs Asian, native American, European or African or any people who has PRIDE, EDUCATION and EXPERIENCE to cook. Cooking Transfer of energy from heat source to a food. The preparation of food for consumption. https://www.youtube.com/watch?v=K HAIwapsD-0 Cookery The ART, PRACTICE or WORK of cooking. Professional Cooking A system of cooking. Cooking based on knowledge and of appreciation of ingredients and procedures. History of Professional Chefs The casts are mostly French. Development of restaurants, way of cooking and eating. Development of dishes, effectivity and efficiency at different times for different diners/people. https://www.youtube.com/watch?v=5 9ZIVoqD9N0 Caterina de’ Medici 1533 A powerful Italian family from 14th – 16th century. Married king Henry II of France. Brings all his chefs from Italy to France. According to legends, the turning point of culinary started with Italy and not France, as the Italian chefs teaches the Frenchmen the recipes and techniques of cooking. The 18th Century Restaurant is derived from the word RESTAURER (to restore). The word RESTORATIVE had been used to describe rich and highly flavoured soup or stews, capable of storing lost strength. Henry IV of France 1553 – 1610 Monopolise on preparing certain food items. Built GUILDS in preparing food (COOKS). The French Claim First modern restaurant opened in 1765. Monsieur Boulanger A Parisian tavern. The first to hung a sign advertising the sale of a special RESTORATIVE. Dish (Sheep feet in white sauce) Sued by the guilds by selling prepared dishes, but got his triumph at court. Opened public’s eye to on premise dining. Antoine Beauvilliers 1754 – 1817 Former steward. Advance the development of restaurants. Development of menu listing of available dishes. Trained wait staff to elegant setting. French Revolution GUILDS are abolished. Aristocracy chefs left the country and lost their jobs. Few chefs opened a restaurant to urbanise France. Early 19th Century More restaurant opened. Catering wider clientele. PARIS were serving elaborate meals. Public was opened to GRANDE cuisine/HAUTE’ cuisine. Restaurateur Person who owns and/or operates an establishment serving food, such as restaurant. Grande/Haute’ Cuisine The rich, intricate and elaborate cuisine for French aristocracy and upper classes. Based on rational identification, development and adoption of strict culinary principles. Emphasizing the HOW and WHY of cooking. Traditional cooking and Regional cuisines. Cuisine Bourgeoise Food and taste of the middle class. Blended the techniques and styles of Grande cuisine. Mere home cooking away from home. Marie Antoine Careme 1783 – 1833 Known as “COOK of KINGS and the KING of COOKS.” MASTER OF Grande cuisine. Abandoned child of Paris. Work as a cook’s helper. Became the most prestigious chef of his time. Marie Antoine Careme Chef to the famous diplomat of France, Prince and King of England and diplomat of Russia. Create the presentation of food. He standardised the use of thickening agents. Designed kitchen tools, equipments and also uniforms of the chefs. Marie Antoine Careme An author and writer of the book of culinary. Famous lines in the kitchen – “the shorter the life , the greater the glory.” – “we must obey even when physical strength fails, but it’s the burning charcoal that kills us.” – “only the chefs has the right to speak, everyone must obey.” Late 19th Century Cuisine CLASSIQUE Restaurants opened in USA. Charles Ranhofer 1836 – 1899 Was the 1st internationally renowned chef of an American restaurant. Published is Franco – American “encyclopedia of cooking” containing more than 3,500 recipes. Auguste Escoffier 1846 – 1935 Career started at the age of 13. Called the EMPEROR of the world’s kitchen. Best known for defining French cuisines. Exhibited his skills in finest hotels in Europe. Auguste Escoffier Simplified the work of CAREME which is on its finest at that time. Elaborate the system of sauces by CAREME which is on its families. (5 mother sauces) Classique Cuisines Simplification of Grande Cuisine. Classic cuisines relies on the thorough exploration of culinary principles and techniques. Emphasizing on preparation and presentation. Mid 20th Century Witnessed the trend towards lighter, more naturally flavoured and more simply prepared foods. Mid 20th Century The culinary PHILOSOPHY was: – Rejection overly rich, needlessly complicated dishes. – Healthful eating. – Methods of cooking are simply direct. – Garnishes are light, traditional to non traditional ingredients. Fernand Point 1897 – 1955 Master practitioner of this movement. A good trainer. Studied ESCOFFIER’s work. Brings out the NOUVELLE cuisine. Believe that dish should have a dominant ingredient, flavour and theme. Nouvelle Cuisines New cooking. Lighter cuisine based on natural flavoured ingredients, shorter cooking times and innovative combinations. Paul Bocuse One of notable chefs of all time. Serves traditional French cuisines for decades but an embracer of nouvelle cuisines. Apprentice to Fernand Point. Late 20th Century Culinary trends have emerged in United States. Asians immigrated and they ignited America with fiery HOT cuisines, TRADITION and CULTURE. Began Americanising the French cuisines and develop the “NEW AMERICAN CUISINE.” New American Cuisine Began in California and spread across the states. Stresses the use of local, seasonal PRODUCE and ingredients, emphasizing on natural flavour. Fusion Cuisines Blending of ingredients and or methods, preparations from various ETHNIC, REGIONAL or NATIONAL cuisines in the same dish. Known as “TRANSITIONAL cuisines.” Global Cuisines Foods often commercially produced. Preparation and methods are ubiquitous throughout the world. – Curry – Fries National Cuisines Characteristic cuisine of a nation. – SINGAPORE – Laksa – THAILAND – Pad Thai – SPAIN - Paella Regional Cuisines Recipes based on local ingredients, tradition and practices. Often variations of one another that blend together to create a national cuisines. Ethnic Cuisines Cuisines of group of people having common cultural heritage. Founded Cuisines Grande cuisines Classical cuisines Nouvelle cuisines New American cuisines Global cuisines National cuisines Regional cuisines Ethnic cuisines Kitchen Brigade Heads Executive chef Chef de cuisine (Head chef) Sous chef (deputy chef/2nd chef) Chef de partie (3rd in command) Station Chefs Sauté/saucier - sauces Poissonier - fish Grillardin - grill Friturier - fry Rotisseur - roast Entremetier - vegetable Entremetier Potager – soup Legumier – vegetable prep Station Chefs Garde manger - pantry Boucher - butcher Tournant – swing cook Pattisier - pastry Pattisier Boulager – bread Confiseur – candies Decorateur – cakes Chocolatier - confectionary Under station chefs Demi chef - assistants Commis - apprentice Other kitchen brigade Highest Level of Achievements Master Chef Master Pastry Chef Master Baker The Professional Chef There is no recipe for producing good professional chef. KNOWLEDGE, SKILLS, TASTE, JUDGEMENT, DEDICATION and PRIDE as a student chef will mature as a professional chef. Knowledge Must be able to identify, purchase, utilise and prepare a wide variety of foods. Must posses a body of knowledge, understand and apply certain scientific and business principles. Understand sanitation, nutrition and business procedures such as costings. Skills Practical hands – on experience will provide skills, “nothing but practical.” time will hone your skills. Tastes No matter how knowledgeable or skilled the chef, he must be able to produce food that taste great. Must have a confident sense of taste. All senses are used and working. Judgement Knowledge and skills play the role in developing judgement. It comes only by experience, and real experience is often accompanied by failure. Do not be upset or surprised when a dish turn out good or bad. Always learn from your mistakes as well as from your success. Dedication Becoming a chef is hardwork, so as being one. Work is toxic, long hours, hectic and pressured. A chef is expected to be properly prepared, seasoned, garnished and well presented. Pride Professional chef has a sense of pride. Extend his personal appearance and behaviour. Well groomed and cleaned. Knows his obligations in the kitchen. Standards of Professionalism Positive attitude Staying power Ability to work with people Eagerness to learn A full range of skills Experience Dedication to quality Good understanding of the basics Chefs Toque The crowning element of the uniform. Tall white hat worn by chef ORIGINS – used in monasteries in 16th century Used in ranking – Beginner used flat toque – Advanced used high toque Toque’s Pleats 101 in all. Represents 101 ways its wearer can successfully prepare eggs. End Learning to cook is much more than simply learning to follow a recipe. Think like a chef and not a cook! REPORT LATER REGION-PROVINCE POPULATION CULTURE BEST TRAVEL SPOTS FAMOUS FOOD UNIQUE/EXOTIC FOOD  RIGUER- BULACAN QUERQUEZ- ILOCOS HUSTAYA- BICOL ABELLO- BATANGAS CALASAG- CEBU MONSALUD- BOHOL VILLANUEVA- ILOILO SALVADOR- DAVAO