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    Ca1 The Food Service Industry

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    Marielle Manuel Garcia
    This document discusses the history and fundamentals of the culinary arts and food service industry. It outlines the origins of restaurants in France during the French Revolution and important chef roles. Some of the earliest celebrity chefs who advanced cooking are named, such as Marie-Antoine Careme and George-Auguste Escoffier. The kitchen brigade system and standard professional roles for chefs and cooks are defined. Finally, important standards of professionalism for those in the culinary field are listed, including a positive attitude, ability to work with others, and dedication to quality.

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    Ca1 The Food Service Industry

    Uploaded by

    Marielle Manuel Garcia
    13 views5 pages
    This document discusses the history and fundamentals of the culinary arts and food service industry. It outlines the origins of restaurants in France during the French Revolution and important chef roles. Some of the earliest celebrity chefs who advanced cooking are named, such as Marie-Antoine Careme and George-Auguste Escoffier. The kitchen brigade system and standard professional roles for chefs and cooks are defined. Finally, important standards of professionalism for those in the culinary field are listed, including a positive attitude, ability to work with others, and dedication to quality.

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    the food service industry

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    Ca1 the Food Service Industry

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    This document discusses the history and fundamentals of the culinary arts and food service industry. It outlines the origins of restaurants in France during the French Revolution and important chef roles. Some of the earliest celebrity chefs who advanced cooking are named, such as Marie-Antoine Careme and George-Auguste Escoffier. The kitchen brigade system and standard professional roles for chefs and cooks are defined. Finally, important standards of professionalism for those in the culinary field are listed, including a positive attitude, ability to work with others, and dedication to quality.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    13 views5 pages

    Ca1 The Food Service Industry

    Uploaded by

    Marielle Manuel Garcia
    This document discusses the history and fundamentals of the culinary arts and food service industry. It outlines the origins of restaurants in France during the French Revolution and important chef roles. Some of the earliest celebrity chefs who advanced cooking are named, such as Marie-Antoine Careme and George-Auguste Escoffier. The kitchen brigade system and standard professional roles for chefs and cooks are defined. Finally, important standards of professionalism for those in the culinary field are listed, including a positive attitude, ability to work with others, and dedication to quality.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    Download as pptx, pdf, or txt
    of 5

    THE FOOD

    SERVICE
    INDUSTRY
    FUNDAMENTALS OF CULINARY ARTS
    HISTORY
    BOULANGER - restaurants or restoratives
    FRENCH REVOLUTION
    POTAGER stove

    Rotisserie rotisseur
    Patisserie patissier
    Stove cuisinier
    Head of kitchen - chef de cuisine
    HISTORY
    Marie-Antoine Careme 1st celebrity chef
    George-Auguste Escoffier father of 20th
    century cooking
    Nouvelle Cuisine
    Fusion Cuisine
    Molecular Gastronomy
    KITCHEN BRIGADE
    Executive Chef
    Chef de cuisine
    Sous chef
    Chef de partie
    Saucier Sauce chef
    Poissonier Fish cook
    Entremetier Vegetable cook
    Rotisseur Roast cook
    Grillardin Broiler cook
    Garde manger Pantry chef
    Patissier Pastry chef
    Tournant Relief/Swing cook
    Aboyeur Expediter
    STANDARDS OF
    PROFESSIONALISM
    Positive attitude toward the job
    Staying power
    Ability to work with people
    Eagerness to learn
    A full range of skills
    Experience
    Dedication to quality
    Good understanding of the basics

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