| Introduction -- Chapter 1 -- Lesson Assignments |
In Lesson One, you will become familiar with the history of chefs and restaurants. You will also learn about the factors that influenced the development of the food service industry. This information will give you a better understanding of the food service industry, which may assist you in a professional career in the food service segment of the hospitality industry.
Chapter 1 objectives
After studying this chapter, you will be able to:
- discuss the development of the modern food service industry;
- name key historical figures responsible for developing food service professionalism;
- explain the organization of classic and modern kitchen brigades;
- appreciate the role of the professional chef in modern food service operations;
- understand the attributes a student chef needs to become a professional chef.
Chapter 1 topics
- Chefs and restaurants
- 18th century: Boulanger's Restaurant
- early 19th century: Careme and grande cuisine
- late 19th century: Escoffier and cuisine classique
- 20th century: Point and nouvelle cuisine
- Influences on the modern food service operation
- new technologies
- new foods
- new concerns
- new consumers
- The food service operation
- the classic kitchen brigade
- the modern kitchen brigade
- The professional chef
- knowledge
- skill
- taste
- judgment
- dedication
- pride
Key terms from Chapter 1
| brigade | ethnic cuisine | grande cuisine | ||
| Careme | gastronomy | nouvelle cuisine | ||
| cookery | gourmand | point | ||
| cooking | gourmet | professional cooking | ||
| cuisine classique | gourmet foods | regional cuisine | ||
| Escoffier |
Related websites for Chapter 1
The food timeline:
http://www.gti.net/mocolib1/kid/food.html
Chef sites:
http://www.starchefs.com/
http://www.yahoo.com/Society_and_Culture/Food_and_Drink/Chefs/
http://www.restaurant.org/careers/
http://www.uspca.com/
http://www.personalchef.com/
http://www.professionalchef.com/
http://www.acfchefs.org/
