1 The Kitchen Brigade System“It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.” -Julia Child on Nouvelle Cuisine
2 How does each one of these items influence the food service industry?Vocabulary… How does each one of these items influence the food service industry? Kitchen brigade Line cook Sous chef Pastry chef Executive chef Trend Cuisine Standardized Menu
3 Objectives Name and describe four major developments that have significantly changed the modern food service industry in the twentieth century. Identify seven major stations in a classical kitchen. Explain how the size and type of an operation influence the organization of the modern kitchen.
4 The 18th Century - Boulanger’s RestaurantThe first known modern restaurant was opened in by a Parisian tavern keeper, Monsieur Boulanger. Boulanger sold soups, which he called restaurants, derived from the French word restaurer (to restore or fortify). Since the 16th century, restorative described rich and highly flavored soups or stews capable of restoring lost strength. Boulanger served a variety of foods prepared on premises to customers whose primary interest was dining.
5 The French Revolution Before the French Revolution (1873), great chefs worked for nobility, and food service was controlled by guilds. The revolutionary government abolished the guilds, which left many chef without work. Many of these chefs opened restaurants, which allowed the public access to skills and creativity of sophisticated chefs.
6 Chef Marie-Antoine Carême (1784-1833)A great chef of the time whose career spanned 30 years and was the chefs to kings, heads of state and wealthy persons He developed Grand Cuisine, characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced foods. His books contain the first real systematic account of cooking principles, recipes, and menu making. He was one of the primary reasons cooking of the Middle Ages was brought into the modern era.
7 Chef Georges-Auguste Escoffier (1847-1935)Escoffier brought French Cuisine into the twentieth century and is considered to be the father of twentieth-century cooking. Escoffier rejected the “general confusion” of the old menus in which quantity seemed to be the main emphasis. He called for order and diversity and a careful selection of one or two items per course. His dishes had to be harmoniously, and delight the taste with their delicacy and simplicity. Escoffier’s recipes and books are still quality references for chefs of today Escoffier’s second major accomplishment was reorganizing the kitchen, creating a streamlined workplace. He called this system “the brigade system” and is still used today around the world.
8 Chefs and Restaurants Grande cuisine (Careme)Meals consisting of dozens of courses of elaborate foods Classic cuisine (Escoffier) Refinement and simplification of grande cuisine Charles Ranhofer opened first American restaurant in NYC
9 What about the other jobs?The Classical Brigade The chef is the person in charge of the kitchen. In large establishments he might be called the executive chef. The sous chef is normally second in command and controls production and staff supervision. What about the other jobs?
10 The station chefs are in charge of specific areas of production:The saucier – sauces, stews, stocks, hot hors d’oeuvres, and sauté. The poissoner– fish dishes The rôtisseur– roasted and braised meats and their gravies and broiled meats. The grillardin–broiled items, and maybe deep–fried meats and fish. The garde manger –cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items. The pâtissier– pastries and desserts. The tournant– relief cook. The expediter or aboteur – takes orders from waiters and passes them on to cooks.
11 Dining Room Brigade System“Front of the House” Chain of command: Maître d’hôtel – dining room manager, host or hostess Chef de vin or sommelier – wine steward Chef de salle – head waiter Chef d’étage - captain Chef de rang – front waiter Demi-chef de rang or commis de rang – back waiter or busboy
12 Modern Cooking Styles Two opposing forces can be seen at work throughout the history of cooking. One: eliminate complexity and ornamentation, and emphasize plain, natural tastes and fresh ingredients. Two: highlight the creativity of the chef with the focus on fancier, more complicated presentations and procedures.
13 Mid 20th century - lighter, naturally flavored foods Nouvelle cuisine trend pioneered by Point Emphasized healthful eating 1970s-today - “The hotter the better” and “Fresh food, simply prepared”
14 Modern Cooking Styles (cont’d)In the 1960s and 1970s, chefs developed nouvelle cusine (“new cooking”) which focused on simple and natural flavors, resulting in lighter sauces and seasonings and shorter cooking times. Today there is a mixture of traditional preparation techniques, nouvelle cuisine, and foods that use regional ingredients. Combinations that draw on traditions brought by immigrants and the ingredients indigenous to a bountiful land make for stellar cuisine.
15 Chefs and Restaurants New American cuisine - stresses use of fresh, locally grown foods (Waters) Mid-1980’s - fusion cuisine: blending of ingredients and preparation methods from various ethnic & regional cuisines
16 What is cooking? Cooking can be defined as the transfer of energy from a heat source to the food. The energy alters the foods molecular structure, changing its texture, flavor, aroma and appearance.
17 What happens to the food when we cook it?Proteins – Coagulate Carbohydrates – Complex Starches - Gelatinize Simple Sugars - Caramelize Fats - Melt Water - Evaporates Vitamins and Minerals - Oxidize
18 What cooking methods are there?Dry heat Cooking: - Broiling, Grilling, Roasting, Baking, Sautéing, Frying. Moist heat Cooking: - Simmering, Boiling, Steaming, Poaching, Shallow poaching. Combination Cooking: - Braising, Stewing.
19 Why do we cook food? To make the food taste good.To destroy undesirable microorganisms. To make the food easier to digest.