History of Culinary Arts

The organization of Modern Kitchen

Standards of Professionalism
A History of Modern Food Service
The value of history , help us understand the past, present and the
future.
Food is one of our basic needs, so it is not surprising that it is also
one of the most widespread markers of identity.
We are, what we eat, not just in a physiological sense, but also in a
psychological and a sociological sense as well. Eating is not only a
means of sustaining the body, but becomes an essential part of the
politics of the body.
In food service, knowledge of our professional heritage help us to
see, why we do things as we do, how our cooking techniques have
been developed and refined, and how we can continue to develop
and innovate in the years ahead.
Cooking it is a science, as much it is an art.
Cooking techniques are not based on arbitrary rules that some chefs
made ! Long time ago , gastronomy start from alchemies and science
. Let’s keep the gastronomy as a science!!
 The Origins of Classical Cuisine
Modern food service is said to have begun shortly after the middle
of eighteenth century.
Food production in France was controlled by guilds. Caterers,
pastry makers, roasters and pork butchers held licenses to
prepare specific items.
Guest had little or no choice and simply ate what was available for
the meal.
Only in 1765, Boulanger began advertising on his shop sign that
he served soups, which he called restaurants or restoratives (
fortifying)
In eighteenth century stove or potager was invented, that changed
the organization of the kitchen.
 Modern Cuisine
 FOOD - is any article whether simple, mixed or compounded,
which is used as food or drink, confectionery or condiment.
 any matter eaten by man to sustain life and nourish the body
 any substance which when taken into the body provides energy,
builds and repairs tissues and regulated bodily processes.
 FOOD SCIENCE- is the study of chemical, physical &
microbiological nature of food and any transformation that food
undergoes from the time it is produced to the time it is consumed.

Today's kitchen look much different from those of Escoffier's day, even
though our basic cooking principles are the same. Also, the dishes we eat
have gradually changed due to the innovations and creativity of modern
chefs.
 Technology that Affected the Development of Cooking
Development of New Equipment
Development and Availability of New Food Products
Sanitary and Nutritional Awareness
 Cooking in the twentieth and Twenty-First Century

The evolution of cuisine that has been going on for hundreds of years
continues. Changes occurs not only because of technological development
such as those just describe, but because of our reactions to culinary
traditions.
Two opposing forces can be seen at work throughout the history of
cooking.

The urge to simplify, to eliminate complexity and ornamentation, and

instead to emphasize the plain, natural tastes of basic, fresh ingredients.

The urge to invent, to highlight the creativity of the chef, with an accent on
fancier, more complicated presentations and procedures.
 Cooking in the twentieth and Twenty-First Century
New Emphasis on Ingredients

Advances in agriculture and food preservation have disadvantages as

well as advantages. Many people, including chefs, began to question not
only the flavour but also the health value and the environmental effects of
genetically engineered foods, of produce raised with chemical pesticides
and fertilizers, and of animal raised with antibiotics and other drugs and
hormones.

International Influence

After the middle of the twentieth century, as travel became easier and as
immigrants arrived in Europe and North America from around the world,
awareness of and taste for regional dishes grew. Chefs became more
knowledgeable not only about the traditional cuisines of other parts of
Europe but about those of Asia, Latin America, and elsewhere.
History and modernism
The Migration of Food

As civilization grew and developed, people began searching for food in distant
places.
Spanish, Portuguese, English, and Dutch sailors traveled across the oceans in
search of tea, spices, and other foods.
The explorers introduced food they carried with them in new lands.
In the U.S. – the Spanish explorers introduced cane sugar, wheat, oranges, and
sheep. English explorers brought apple, pears, and walnuts.
The explorers also carried foods from the land they explored, back to their
homelands.

Therefore, foods that were once native to once place are now found in
many places. This type of exchange led to increased variety of foods
throughout the world.
 THE ORGANIZATION OF MODERN KITCHENS

The Basis of Kitchen Organization

The way a kitchen is organized depends on several

factors.

The Menu

The type of establishment

The size of the operation ( number of customers and the volume of

food serve )

The physical facilities, including the equipment in use

 THE ORGANIZATION OF MODERN KITCHENS

 Three Main Activity/Work centers:

 Food preparation and storage area center
 Cooking and serving center
 Clean up or washing center

Modern Kitchen Organization

Working Chef
Line Cooks
Short-order cook
Skill Levels
Supervisory
Skilled and technical
Entry level
 THE ORGANIZATION OF MODERN KITCHENS
The Classical Brigade
 The Classical Brigade
 Executive Chef
Is a manager who responsible for all aspects of food production, including
menu planning, purchasing, and planning work schedule.
 Chef
 Person in charge of the kitchen
 Sous Chef (soo shef)
Directly in charge of production; assistant to the chef.
 Station Chefs or Chef De Partie
 In charge of particular areas of production
 Sauce Chef/Saucier (so see ay)- prepare sauces, stews and hot hors
d’ouvres and sautés foods for order.
 Fish cook/Poissonier (pwa so nyay)-prepares fish dishes
THE ORGANIZATION OF MODERN KITCHENS
 Soup Cook/Potager (po ta zhay) – responsible for the preparation of
soups and stocks
 Vegetable cook/Entremetier (awn truh met yay)-prepares
vegetables, soups, starches and eggs
 Roast cook/Rotissuer (ro tee sur)-prepares roasted and braised
meats and their gravies and broils meats and other items to order.
 Broiler cook/Grillardin (gree ar dan)-handles broiled items, may
also prepare deep fried meats and fish
 Pantry Chef/Garde Manger (gard mawn zhay)-responsible for colds
foods, including salads and dressings, paste, cold hors d’ouvres and
buffet items.
 Pastry chef/Patissier (pa tees syay)-prepares pastries and desserts.
 Relief cooks/Swing cook/Tournat (toor nawn)-replaces other
station heads.
 Butcher – responsible for all raw food preparation
THE ORGANIZATION OF MODERN KITCHENS
 Demi Chef de Partie – assistant of Chef de Partie and does the job of
the Chef de Partie whenever heis not around. He assists in checking the
quantity of food done by the Commis I, II and III.
 Commis I (ko mi) / 1st Cook or Senior Cook
Highly skilled cook in the section. He constantly double check the job
of the Commis II and III.

 Commis II / 2nd Cook or Junior Cook

Skilles ,cook and next in line to the Commis I. He supervises the job of
the Commis III.
 Commis III / 3rd Cook or Helper
Is the lowest position in the kitchen organizational chart. He does the
basic preparation in his section and assists the Commis II I the food
preparation.
 Standards of Professionalism
The emphasis of food service education is on learning a set of
skills. But in many ways, ATTITUDES are more important than
skills because a good attitude will help you not only learn skills
but
also persevere and overcome the many difficulties you will face.

Qualities of a Professional must have:

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