the food service industry foods i: unit 1. a culinary journey… ever wonder where and when certain...
TRANSCRIPT
The Food Service Industry
Foods I: Unit 1
A Culinary Journey…
Ever wonder where and when certain foods evolved?
The Food Timeline
Evolution of Food & Culture…
The Greeks & Romans
Foods
Breads Wines Sauces
Evolution of Food & Culture…
Moors & Spaniards
Syrups Pastries Almonds
Foods
Evolution of Food & Culture…
Europeans & Travel
Foods
Chocolate Chilies Seed Vegetables
The History Behind the Restaurant…
Paris, France 1765
Sheep’s Feet in White Sauce “Trotters”
Lawsuit
The French Revolution
Evolution of Food & Culture…
Immigration
United States & the World Wars
“Worldly” Cuisines
Influential Chefs & Trends in Cuisine
Throughout the 18th century restaurants opened throughout Europe. Marie-Antoine Careme was one of the most influential chefs at the start of the 19th century. He was responsible for many of the cooking methods and standards that are still used today. Grande Cuisine is a style of food preparation involving intricate, elaborate cuisine and strict adherence to elaborate preparation methods and culinary principles. Presentation was everything when preparing the food whether it was decorated, sculpted, sauced, or carved.
Influential Chefs & Trends in Cuisine
In the latter half of the 19th century Escoffier simplified many of Careme’s processes and grouped professional methods into fewer categories. For example, all sauces were now categorized into 5 known as the “mother sauces” as all of these stem from one of these mother sauces. He also started the next culinary movement in France called “Classical Cuisine” which is a cooking style where the quality of ingredients and the use of refined preparation techniques are emphasized. He also created the kitchen brigade system which is a structured chain of command with specific job titles and duties.
Kitchen Brigade SystemBoucher: butcherBoulanger: bread bakerDecorateur: specialty cake makerGarde Manger: cold food preparationPatissier: pastry chefSaucier: saute chefSous Chef: second chef in charge
Influential Chefs & Trends in Cuisine
As the world entered the 20th century, “novelle cuisine” adapted the methods of Careme and Escoffier to create even lighter dishes. Nouvelle cuisine, or new cuisine, is a cooking style where foods and cooked quickly, seasoned lightly, and presented simply. This trend gained popularity in the 1970’s and stemmed from wanting to eat lower-fat foods and letting the true flavors stand out. French chefs Paul Bocuse and Michel Guerard were leaders in the movement.
New American cuisine emerged in the 1970’s and 80’s as well. This is a food preparation style that emphasizes the use of locally grown foods native to America.
Fusion Cuisine emerged the 1980’s as well as a cooking style that blends characteristics of two or more ethnic cuisines.
The Effects of Technology…
Farming Transportation
Refrigeration
Today’s Currents & Trends…
The restaurant business as a whole is subject to the same changes that affect our entire culture…Family StructureMediaTechnology
Modern Dining Environments
Themed Restaura
nts
Casual Dining
Quick Service
Fine Dining
Restaurants
Institutional Food
Service
Catering Services
Establishment that makes individuals feel they are in a different time or era.
Establishment that concentrates on good food for reasonable prices.
Establishment that offers prepared and wrapped foods across counters and drive-up windows.
Establishment that offers food at much higher prices but are beautifully presented and cooked to perfection.
Establishment that features a cafeteria-style operation or a limited menu .
Establishment that brings prepared meals and service staff to a client’s location.
Today’s Careers in the Food Industry
Customer Service Food Production Management Other…
Customer Service
Working in the customer service field involves working with the people the food establishment serves. Such jobs can be found in restaurants and include:
Bus person
Server
Host/Hostess
Cashier
Maitre d ‘
Food Production
Sous Chef
Chef Sauci
er
Banquet
Chef
Pastry Chef
Garde Mang
er
Baker
Fry Cook
Institutional Cook
Prep Cook
Dishwasher
Carries out the chef’s orders
Sautéed
dishes and
sauces
Parties and
banquets
Prepares
desserts and baked goods
Cold food
depart-
ment
Yeast breads and quick bread
s
Range and deep fat
frying
Prepares large quantiti
es of foods
Cleans,
trims, and cuts food
Washes all
flatware and pots and pans
Management
Management positions involve working with both the employees and customers. Careers in this area can be found in restaurants, hotels, hospitals, etc.
Restaurateur
Restaurant Manager/ Asst. Manager
Owner
Executive Chef/ Chef
Food Service Director
Catering Director
Banquet Manager
Supervisor
Other Careers in the Food Industry
There are many other food-related careers to research such as…
Food Stylist
Culinary Teacher
Chef Instructor
Foods Columnist
Food Researcher
Foods Professional
Food Service Sales
Food Service Distributor
Food Service Buyer
Industry Profile
Overall, the restaurant industry has added nearly 1.4 million jobs since the employment recovery began in March 2010. This ranks only behind the professional and business services (+2.7 million jobs) and health care and social assistance (+1.4 million jobs) sectors as the top job-creator during this period.
Careers & Choices…
it’s all about finding the pieces and understanding how they work…Service
Training
•On-the-Job Training
•Apprenticeship Programs
•High School Culinary Programs
•Certificate Programs
•Culinary Arts Degree Programs