Culinary and Others 1st Semester A.Y. 2024-2025 (PDF)

PAMANTASAN NG LUNGSOD NG PASIG (University of Pasig City) Alcalde Jose St., Kapasigan, Pasig City College of Business Administration and Accountancy CULINARY AND OTHERS 1ST SEMESTER A.Y.2024-2025 Maria Anita B. Calabung...

PAMANTASAN NG LUNGSOD NG PASIG (University of Pasig City) Alcalde Jose St., Kapasigan, Pasig City College of Business Administration and Accountancy CULINARY AND OTHERS 1ST SEMESTER A.Y.2024-2025 Maria Anita B. Calabung “ Chef Nitz “ Faculty Introduction to Culinary Arts  WHAT IS CULINARY?  Culinary is the art of cooking.  The word "culinary" is defined as something related to, or connected with, cooking or kitchens  BRIEF HISTORY OF CULINARY  16thCentury “Restaurant "comes from the French word “Restaurer”, which means “to restore‟.  During the 16thcentury, the word restorative was used to describe rich and highly flavored soups and stews capable of restoring lost strength –Soups and stews were made by guild members  Each guild had a monopoly on selling certain foods.  In the 18th century First modern restaurant opened in 1765 when Monsieur Boulanger, a Parisian tavern keeper, hung a sign advertising the sale of his special restorative, sheep feet in white sauce,  Boulanger's served food “family style "and ate at communal tables within the establishment (focused on people whose primary interest was dining)  In early 19th century More restaurants opened serving a greater selection of items and catering to more people COOKING  The process of using heat to prepare foods for consumption  CULINARIAN  Is commonly known as a cook or a chef.  Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye.  They are required to have a knowledge of the science of food and an understanding of diet and nutrition.  MONSIEUR ANTOINE BOULANGER  The first true restaurant proprietor is believed to have been one Monsieur A.Boulanger; a soup vendor. Who in 1765 opened his business on the Rue Bailleul, in Paris.  MARIE ANTOINE CAREME  Known as the "King of Chefs, and the Chef of Kings“.  Was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris.  Carême is often considered as one of the first internationally renowned celebrity chefs. ALEXIS SOYER  French chef who became the most celebrated cook in Victorian England.  He also tried to alleviate suffering of the Irish poor in the Great Irish Famine (1845– 1849), and improve the food provided to British soldiers in the Crimean War. GEORGES AUGUSTE ESCOFFIER  Georges Auguste Escoffier, called the “King of Chefs”, is the most respected culinary personality of our times.  Was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.  His three most crucial achievements are revolutionizing and modernizing the menu, the art of cooking and the organization of the professional kitchen. He developed the first a la Carte menu.  LOUIS SZATHMARY  Szathmary is responsible for the creation of Johnson & Wales' Culinary Archives and Museum, which was made possible by his donation of a 400,000-item, culinary-arts memorabilia collection in 1989.  Szathmary made his mark on the restaurant industry as Chicago's first chef-owner personality at the Bakery Restaurant, a 117-seat upscale continental restaurant, which he ran from 1963 to 1989 on the Near North Side.  During the Bakery's heyday customers with reservations lined up outside for two or more hours, waiting to sample the daily five-course, prix-fixe menu. FERNAND POINT  He is called the "Father of Novelle Cuisine" and Master of la grand cuisine. Point is undoubtedly one of the greatest chefs ever.  JAMES BEARD  He is respected as the "Father of American Gastronomy".  In 1955, he established "The James Beard Cooking School" where he taught cooking to men and women for about 30 years.  JULIA CHILD  She is a member of the International Association of Culinary Professionals and a co-founder of the American Institute of Wine and Food. In 1963, the TV cooking show "The French Chef" was a huge success.  She has written several books of which 'Mastering the Art of French Cooking' published in 1961  FERRAN ADRIA  He is considered the father of modern Spanish cuisine.  He uses new techniques and gadgets and has a wonderful creativity. In his experiments, he skews ingredients to unexpected textures and serves them at unconventional temperatures. TODD GRAY  He is altering the definition of American food.  He is trying to prove that American cuisine is not limited to bland, mass market and pre-packaged food. PATRICIA YEO  She is known for blending exotic Asian, Mediterranean and South- Western ingredients into unique delicacies.  Her Eclectic American restaurant AZ started in the year 2000.  She has authored the cookbook 'Cooking from A to Z'.  THIERRY BLOUET  In 2000, he was honored with the rank of Maitre’d Cuisinier in France.  He established the world famous "Cafe des Artistes" restaurant in Puerto Vallarta. JOHN ASH  He is an internationally recognized Northern Californian chef and specializes in wine country cuisine.  He has authored books like 'American Game Cooking: A Contemporary Guide to preparing Farm-Raised Game Birds and Meats' and 'From the Earth to the Table.  SANJEEV KAPOOR  He is the top Indian chef. He has written several books out of which some are 'Celebration of Indian Cookery', 'Best of Chinese Cooking', 'Khana Khazana' and 'Low Calorie Vegetarian Cookbook'.  He has anchored the TV show "Khana Khazana". SAMUEL ARNOLD  He is famous for blending Mexican, Indian and frontier American tastes.  The dishes he prepares have exotic titles like Chicken Livers Volkswagen, Rocky Mountain Oysters, Moose Nose, Bowl of the Wife of Kit Carson, etc. He is known for mixing culture, taste and history in the recipes.  LUCAS NDLOVU  South African chef who is known to share his dishes with poor children also.  Avocado with ginger, honey and celery, paper-thin ostrich carpaccio, grilled baby kingklip rolled in macadamia nuts are some of his famous dishes.  MING TSAI  He is a renowned Chinese chef in Boston.  The East-West fusion restaurant Blue Ginger belongs to him. He is the anchor of the cooking show East Meets West.  ANTONIO CARLUCCIO  He opened the first Italian food shop in Covent Garden in 1991.  In the process, he brought the supreme quality Italian food to London. "Cavatelli with Mussels - Cavatelli con le Cozze" is the dish he is admired for.  He is the author of 'Southern Italian Feast WOLFGANG PUCK  Wolfgang Johannes Puck is an Austrian-American celebrity chef, restaurateur, businessman and occasional actor.  Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions. He has been titled as "The Greatest Chef In The World".