The French were largely ignorant of fine cooking until Catherine De Medici arrived in France to become the bride of the future King Henry II. In her entourage included Italian cooks who introduced various methods and food items. Catherine De Medici Was came trot the wealthiest families during her time: the Medic’s family was a powerful clan with line dukes and popes and were great sponsors of art, literature, and science. She is one of the most influential personalities in culinary art history, she brought Caps chichi to France. She was an orphan few weeks after birth.
At age 13, she was sent to France to many Henry, the second son of he king of Prance. 1 7th Century (Classic French cuisine was championed by chefs) 1. Pierre François De Ia Variance He made the French cookbook “Lee Cuisine François” (the book provided many preparation methods, including making roux, also serve as culinary encyclopedia of modern days. ) 2. Nicolas De Buffoons He published the book “Sees Delibes De Ia champagne” (the book was responsible in the French by turning away from the middle age practices of overuse spices to mask the rotten taste of the food. He introduces the techniques to enhance taste using natural flavors. 8th Century (this period was a great century for cooking; high end cuisine and affordable/ fancy were created). 1. Louis XIV The meaning of sumptuous dining took another leap in extravagance at his palace at Versailles. Multi-course meals and elaborate service were introduced. The “fork” appeared and was a common fixture in royal banquet Started the practice of having dishes served separately. The culinary utensils of the middle ages were replace by %attire De cuisine,” which included new pots and pans in tinplate and wrought iron, and later, the introduction of silver utensils. 2. Marie Antoine Career
He is said to be the one Of the greatest chefs Of all time and probably the first celebrity chef, he is also called as the chef of all kings. Career had the ability to simplify menus and methods, to analyze Old and new cooking and define every aspect of art. He introduced haute cuisine He applied what he learn in architecture into cooking he would put architectural methods into food and its presentation,’ bridges made of confectioner, pastry fashioned into Greek temples, his interest in architecture enhanced his creations and designs of pastry art from different dough, preserved fruits, creams and sherbets.
Wrote the following cookbooks Lee maitre delete Francis (described the hundreds of menus, which he created and cook in the capital Europe) Lee Cuisine Parisian (explain the principals tort making classic chauffeurs and aspic dishes. Scaffolds are small pieces of meat, fish, poultry or game, glazed in an brown or white sauce, and glazed with aspic. ) a popular French chef, is credited with developing the current chefs uniform-n, The tall hats had already been introduced, but she wanted to create a specific uniform to honor the chef, White was chosen for the chefs coat to signify cleanliness. The and 20th Century (In this century, two French chefs stood out) Montage Wrote “largesse gastronomical” in 1 938, the basic encyclopedia of French gastronomy. His contribution was to turn French cuisine away from architectural presentation s toward simplified decoration and shortened menus. He adopted “Russian Service”, thus the name of his cookbook: largesse means “the Russian. ” Georges Augusta Scoffer (French) He is noted for his obsession to cleanliness of work area and hygiene of his employees. He is known for his compassionate but extremely strict and disciplined leadership.
He put discipline and system of cooking inside the itched, His kitchen brigade remembers him saying that “a true leader is one that leads by example”. His contemporaries would always refer to Scoffer as a great man whose greatness is based on humility and honesty. Modify the design of chef uniform and encouraged his kitchen staff to wear suits outside of work to signify professionalism of chefs. Scoffer brought the traditional chef’s coat to London, managing the restaurants at the Savoy Hotel and then at the Carlton Hotel, His first job was a commits De rotisserie and then as saucier and then join the military to provide food for them.
He then developed the chef uniform/ base on military uniform. Has a great tandem with Ritz (hotel all over the world grew out of their famous partnership) He introduce the concept of ala carte Emperor William II of Germany called Scoffer as Emperor of chefs, then on he is known as king of chefs. Manage several hotels vivid his partners; such as Ritz Hotel, Carlton Hotel, Hotel De Remarriage, Riviera Hotel and more. __ He became the emperor of Chefs as Emperor William II of Germany exclaimed. Then on, he was known as the king of chefs. Culinary Patron Saints SST. Anthony – the patron Saint for Butchers SST.
Elizabeth – patron Saint baking SST. Fortunate – Saint for male chef Honoree – Saint for pastry chef SST. Lawrence – Saint for hot kitchen chef SST. Martha – Saint for female chef Chefs Uniform 1. Chef Jacket- the most important piece of chef apparel, white double-breasted jackets as a sign Of dignity and cleanliness in the kitchen. 2. Chef Hat-the traditional chefs hat is the most recognizable part Of the uniform, Traditional colored white and could be as high 18 inches, the number tot pleats in based on legend; during the time of Career, chefs would boost culinary skills in cooking eggs at least one hundred ways.
They are proud to claim that they could serve their royal masters with different egg dish everyday in the year without repeating even one dish. 3. Chef pants-are usually exchequer, white often black and white, to hide spills, Executive chefs wear black pants while other members of the brigade wear exchequer, pattern pant. For baking all kitchen brigades wear pure white. 4. Chef Apron- are usually white and made of sturdy cotton or cotton mix. Most chefs wear half aprons that fall from the waist and some wear full-bib styles with front pockets.
Side slits allow for easy access to internal pants pocket. Tangle-tree ii pull the apron together. S. Chef shoes-are usually black fully enclosed and provides support to the body and feet. Chef shoes are slip-ions with washable in-soles and slip-resistant soles. KITCHEN BRIGADE SYSTEM I _ Executive Chef ? do not do much of actual cooking but rather are more involved in the overall management and supervision of the kitchen. 2. Souse Chef – is second in command.
The souse chef assists the executive chef in the supervision Of the kitchen and Of the kitchen. 3. Tournament ? means the “touring one,” also called as the swing cook. He relieves chef De parties whenever necessary. This position is usually found in large and industrial kitchens and is considered as the training position for SOILS chef. 4. Chef De Partier – is station-line cook. He is in-charge off particular station. Each station is headed by chef De partier who specializes in certain preparations: a.
Patisserie A pastry chef or patisserie the correct French female version of the word is pities¶re is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and sworn cafe©s. B. Saucier A sauce cook, this position prepares sauces, stews and hot hors deserves and saute©s food to order. Although is the highest position of the station cooks, the saucier is still considered subordinate to the chef and the souse-chef. C.
Garden Manger meaning “keep to eat” refers to a cool, well-ventilated area where cold dishes (such as salads, hors d’oeuvre, appetizer, canapés, pates and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garden manger. Larger hotels and restaurants may have garden manger staff perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, butter, salt dough or tallow. . Rotisserie is responsible for preparing roasted meats, braised meats, broiled meats and accompanying gravies. E. Possessions – a. The fish cook. In a large commercial kitchen, a cook tasked with preparing and cooking (and possibly selecting) fish and fish dishes. T. Entireties Is responsibilities in everything that has to do with vegetables b. G. Boucher De cuisine c. Is a person who may slaughter animals, dress their flesh, sell their meat or do any combination of these three tasks.