INTERNATIONAL CUISINE REPORTING

 HISTORY
 WHAT IS CUISINE?
 THE CONTRIBUTORS IN THE WORLD CUISINE

THE KITCHEN BRIGADE SYSTEM

- The creation of the brigade system is credited to Georges Auguste Escoffier. After
serving in the French Army, he brought his military hierarchy experience to a hotel
kitchen in the 1800’s . The goal of the system was to streamline the kitchen duties and
facilitate in the prevention of chaos.

NOUVELLE CUISINE
o A Pared-down internationalized versions of French cooking that placed a premium on
fresh ingredients prepared in a lighter style and presented artistically on the plate.

- Roger Vergé, a founding father of Nouvelle Cuisine who developed a highly influential
version of Provençal cooking, which he called “The Cuisine of the Sun”
- In the 1960’s Mr. Vergé, along with chefs like Paul Bocuse, The Troisgros brothers and
Michel Guérard, helped blasé the rail for Nouvelle Cuisine.
- Paul Bocuse, Pronounced (boh-KYOOZ) a preminent French restaurateur who became
one of the first celebrity chefs was named “Chef of the Century”, popularized the
Nouvelle Cuisine movement of lighter and seasonal fare and created an international
cooking contest dubbed the culinary Olympics.

INNOVATIVE PROCESS FOR MAKING SAUCES

- Chef Yannick Alléno is known for his innovations in modern sauce techniques, creating
complex, bold sauces through a frozen extraction process known as Cryo Concentration.
The first step: the EXTRACTION
Where cooking the food under a vacuum with specific time and temperature.
The second step: CRYO CONCENTRATION
Where the liquid from the first step will be reduced in order to condense and preserve its
aroma.
The third and last step: BLEND
When different extractions are mixed in order to create the perfect trussing for a specific dish.

FOOD PRESERVATION

- Nicolas Appert , a French chef, confectioner, and distiller who invented the method of
preserving food by enclosing it in hermetically sealed containers. Using corked-glass
containers reinforced with wire and sealing wax and kept in boiling ater for varying
lengths of time, he preserved soups, fruits, vegetables, juices, dairy products,
marmalades, jellies and syrups.
RESOURCES

https://www.nytimes.com/2015/06/09/world/europe/roger-verge-a-founder-of-nouvelle-
cuisine-dies-at-85.html#:~:text=Roger%20Verg%C3%A9%2C%20a%20founding%20father,He
%20was%2085.

https://www.washingtonpost.com/local/obituaries/paul-bocuse-french-chef-who-popularized-
nouvelle-cuisine-movement-dies-at-91/2018/01/20/d97ce864-fde3-11e7-a46b-
a3614530bd87_story.html

https://www.irishfoodguide.ie/2011/04/nouvelle-cuisine-inventor-paul-bocuse.html

https://www.britannica.com/biography/Nicolas-Appert

https://www.unileverfoodsolutions.com.ph/chef-inspiration/world-cuisines/french-
cuisine/extraction-techniques-for-extraordinary-sauces.html

https://hashtaglegend.com/culture/yannick-alleno-master-sauces/