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Intro to Gastronomy

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A H ISTORY OF M ODERN F OOD S ERVICE The French Revolution Before the French Revolution (1789): Great chefs worked for nobility, and food service was controlled by guilds. The revolutionary government abolished the guilds, which left many chefs without work. Many of these chefs opened restaurants, which allowed the public access to skills and creativity of sophisticated chefs. THE ORIGINS OF CLASSICAL AND MODERN CUISINE (CONTD )

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A H ISTORY OF M ODERN F OOD S ERVICE Boulangers Restaurant The first known modern restaurant was opened in 1765 by a Parisian tavern keeper, Monsieur Boulanger. Boulanger sold soups, which he called restaurants or restoratives; derived from the French word restaurer (to restore or fortify). The guilds charged that Boulanger had violated their rules. Boulanger challenged the rules of the guilds and won, unwittingly changing the course of modern food service. T HE O RIGINS OF C LASSICAL AND M ODERN C UISINE

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Catherina de Medici Born in 1519 Florence Italy of Italian nobility In 1533 at age 14 she was married to Henry of Orleans the king of France Brought her royal court Chefs with her to France Culinary Influences Etiquette and Table Protocol Agriculture influences

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Marie Antoine Carme Chef Marie-Antoine Carme (17841833) A great chef of the time whose career spanned 30 years; the chefs to kings, heads of state, and wealthy persons. He developed grand cuisine, characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced foods. His books contain the first real systematic account of cooking principles, recipes, and menu making. He was one of the primary reasons cooking of the Middle Ages was brought into the modern era.

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Auguste Escoffier Chef Georges-Auguste Escoffier (18471935) Escoffier brought French cuisine into the twentieth century and is considered to be the father of twentieth-century cooking. Escoffier rejected the general confusion of the old menus in which quantity seemed to be the main emphasis. He called for order and diversity and a careful selection of one or two items per course. The basic cooking methods and preparations we study today are based on Escoffiers work. His book Le Guide Culinaire, which is still widely used, arranges recipes in a simple system based on main ingredient and cooking method.

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A H ISTORY OF M ODERN F OOD S ERVICE Called for order and diversity in dish preparation. Emphasized the importance of selecting one or two dishes per course that would follow each other harmoniously and delight the taste with their delicacy and simplicity. Escoffiers recipes and books are still quality references for chefs of today. Escoffiers second major accomplishment was reorganizing the kitchen, creating a streamlined workplace. He called this system the brigade system and it is still used today around the world. ESCOFFIER (CONTD)

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T HE O RGANIZATION OF M ODERN K ITCHENS The station chefs are in charge of specific areas of production (contd): The garde manger : cold foods, including salads, dressings, pt, cold hors doeuvres, and buffet items The ptissier : pastries and desserts The tournant : relief cook or swing cook The expediter or aboyeur : takes orders from waiters and passes them on to cooks THE CLASSICAL BRIGADE (CONTD)

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Jean Anthelme Brillat-Savarin Born in France-1755 and died in 1826 French Lawyer, Politician Later in life gained fame as an Epicure & Gastronome Grimond Wrote: Physiology of taste Famous for his quotes: "Tell me what you eat and I will tell you what you are. "The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure. "A dessert without cheese is like a beautiful woman with only one eye. "The discovery of a new dish confers more happiness on humanity than the discovery of a new star."

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Thomas Jefferson Our third President & first foodie Stationed in Paris in 1784 Brought items back to America such as Champagne. Port wine, Ice cream and Oysters Had an extensive Wine collection Use to have lavish dinners that go from 3pm- midnight Introduced Americans to use of European cooking Equipment such as modern stoves Was known for his vineyard's and distillery at his home in Monticello

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Fernand Point The most influential chef in the middle of the twentieth was Fernand Point (18971955). Many of his apprentices, including Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel, later became some of the greatest stars of modern cooking. They, along with other chefs in their generation, became best known in the 1960s and early 1970s for a style of cooking called nouvelle cuisine.

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C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Nouvelle cuisine: Rejecting many traditional principles, nouvelle cuisine urged more simpler, natural flavors and preparations to be utilized in cooking. Emphasis placed on artful plating presentations done in the kitchen by the chef rather than by waiters in the dining room. The best achievements of nouvelle cuisine have taken a permanent place in the classical tradition; many of its excesses have been forgotten. The best ideas and the longest-lasting accomplishments come from classically trained chefs with a solid grounding in the basics.

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C OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Slow food: A prominent movement dedicated to improving food quality. Alice Watersphilosophy: good food depends on good ingredients. Larry Forgione: made a name for himself and his New York City restaurant in part by emphasizing good-quality local ingredients N EW E MPHASIS ON I NGREDIENTS

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Alain Chapel 1937-1990 from Lyon France 3 star Michelin Chef Credited as being one of the originators of Nouvelle Cuisine Studied under Fernand Point

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James Beard James Andrew Beard (May 5, 1903 January 21, 1985) was an American cookbook author, teacher, syndicated columnist, and television personality. James Beard Foundation James Beard Award

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Paul Bocuse Paul Bocuse born in Lyon france-1926-present One of the founders of Nouvelle Cuisine 3 star Michelin chef Restaurants: LAuberge Du Point De Collonges Creator of the Bocuse d Or Son went to the Culinary Institute of America to study

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Jol Robuchon Jol Robuchon Born 1945 France Opened the restaurant Jamin 3 star Michelin Has restaurants in Las Vegas, Singapore,Monaco, Tokyo, London, Hong Kong Cookbook author "Chef of the Century" by the guide Gault Millau in 1989Gault Millau in 1989

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Daniel Boulud Daniel Boulud born 25 March 1955 3 Star Michelin Chef for his restaurant Daniel in NY City. Studied in Lyon,France Cook book author Been a judge on Top chef & Food network He was named Chef of the Year by Bon Apptit, and Daniel received Gourmet's Top Table Award, a four- star rating from the New York Times, Wine Spectator's Grand Award, and New York City's top ratings for cuisine, service and decor in the Zagat Survey.

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Alain Ducasse Alain Ducasse ( dykas]; born 13 September 1956) Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide. Ducasse became the first chef to own restaurants carrying three Michelin Stars in three cities. The New York restaurant was dropped from the 2007 Michelin Guide because the restaurant was scheduled to close. Ducasse has become known through his writing and influences. Ducasse is also only one of two chefs to hold 21 Michelin stars throughout his career.

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Julia Child Julia Carolyn Child Born 1912-2004 Husband was US diplomat and the lived in Paris,France Julia Decided to take cooking classes at the famous Le Cordon Bleu Cooking school of Paris Wrote a Cook book for Americans Called The French Chef & Mastering thee art of French cooking Was the first woman to do a cooking show on television. Went on to be a culinary Icon for women in the culinary field

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Alice Waters Alice Waters Born 1944-present opened Chez Panisse restaurant in Berkeley California in 1971 First person in America to focused on Organic,locally-grown ingredients and founder of California Cuisine. Creator of the Edible Schoolyard Cookbook author Changed the style of eating in America

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Jeremiah Towers Jeremiah Tower (born 1942) is an American celebrity chef who, along with Wolfgang Puck Alice Waters, and Jonathan Waxman, is generally credited with developing the culinary style known as California cuisine. Has a Masters degree in Architecture Self taught chef Worked at Chez Panisse First real Celebrity Chef James Beard award, Best Chef in California, Best chef of the year. Owned Several restaurants in san Francisco, Singapore, Napa Valley and Seattle and Hong Kong

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Wolfgang puck Wolfgang Puck born July 8 1949 Austria Moved to the USA in 1974 Opened Ma Maison restaurant 1882 opened Spago restaurant on Sunset strip in Las Angeles. Part of the Californian Style Movement Early 1990s opened Spago Las Vegas Well known author of several cookbooks One of the earliest Celebrity Chef s status and many TV appearances.

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Thomas Keller Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. Napa Valley restaurant The French Laundry in Yountville, California James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. Top 50 Restaurants of the World. In 2005, Michelin for New York restaurant Per Se three stars Michelin for French Laundry. He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants. Named Chef of the century By Chef Paul Bocuse

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Marco Pierre White Marco Pierre White Born 1961-present Youngest 3 Star Michelin British chef Chef Gordon Ramsays Mentor Author of White Heat & The Devil in the kitchen Trained under Chef Albert Roux Controversial management style

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Gordon Ramsey Gordon Ramsay, 1966) Scottish celebrity chef, restaurateur, and television personality. Trained under Marco Pierre White Holds 15 Michelin stars for his restaurants Restaurant Gordon Ramsay, London has held 3 Michelin stars since 2001. Ramsay is known for presenting TV programs, such as the British series Hell's Kitchen, The F Word, and Ramsay's Kitchen Nightmares, along with the American versions of Hell's Kitchen Kitchen Nightmares, MasterChef, and Masterchef Junior.

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Anthony Bourdain Anthony Bourdain (born 1956) is an American chef, author, and television personality. He is known for his 2000 book Kitchen Confidential 2005 he began hosting the Travel Channel's culinary and cultural adventure programs Anthony Bourdain: No Reservations and The Layover. In 2013, he joined CNN to host Anthony Bourdain: Parts Unknown. 1978 graduate of the Culinary Institute of America Brasserie Les Halles in New York, where he was executive chef

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Rick Bayless Rick Bayless (born 1953 is an American chef who specializes in traditional Mexican cuisine with modern interpretations. Restaurant in Chicago,Frontera Grill 1980 to 1986, lived in Mexico with his wife, Deann, writing his first book, Authentic Mexican: Regional Cooking from the Heart of Mexico. Celebrity chef on PBS and food network Iron chef America and Top Chef judge

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Charlie Trotter Charles "Charlie" Trotter (September 8, 1959 November 5, 2013) was an American chef and restaurateur. Studied at California Culinary Academy Opened The restaurant in Chicago called Trotters n 2010 Charlie Trotter's was one of three restaurants in Chicago to be awarded two stars by the Michelin Guide. James Beard award Cookbook author

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Homaro Cantu Homaro Cantu is an American inventor, entrepreneur, chef, and molecular gastronomer. He owns and operates the Cantu Designs Firm and Moto Restaurant in Chicago, Illinois. Cantu graduated from Western Culinary Institute (now a Le Cordon Bleu School) in Oregon He moved to Chicago in 1999 to work for world renowned chef Charlie Trotter.

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Grant Achatz Grant Achatz, 1974 is an American chef and restaurateur often identified as one of the leaders in molecular gastronomy or progressive cuisine. His Chicago restaurant Alinea has won numerous accolades, and Achatz himself has won numerous awards from prominent culinary institutions and publications including the "Rising Star Chef of the Year Award" for 2003, "Best Chef in the United States" for 2008, and a 2012 "Who's Who Inductee" from the James Beard Foundation.

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Ferran Adria Ferran Adri i Acosta [f ran i a]) is a Spanish chef born on May 14, 1962 in Spain). He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. 3 Michelin stars Best known for his work in molecular gastronomy