history of chefs and restaurants. restaurants restaurant is derived from the french word restaurer,...
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History of Chefs and RestaurantsHistory of Chefs and Restaurants
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Restaurants
✦ Restaurant is derived from the French word Restaurer, which means to restore.
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History of Restaurants
✦ 16th Century
✦ Guilds: All food offered and prepared outside of the home was sold by Guilds.
✦ Guilds were a group of cooks who prepared and sold certain food items.
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History of Restaurants
✦ There were separate Guilds for meat, poultry and pies, breads, sauces and stews, and those who organized feasts.
✦ Each Guild had a monopoly on their particular food.
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History of Restaurants
✦ Inns and Taverns mainly provided sleeping accommodation and alcohol.
✦ When food was served at the Inn it would be obtained from the appropriate Guild and brought to the Inn where guests were served family style at communal tables.
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History of Restaurants
✦ 18th Century
✦ Paris 1765
✦ Monsieur Boulanger, a tavern keeper, opened the first restaurant. He advertised his special dish, sheep feet in white sauce.
✦ He prepared food at his tavern for customers who came in primarily to eat.
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History of Restaurants
✦ Paris 1782 – Other Restaurants opened
✦ Antoine Beauvilliers offered wealthy diners a menu listing all dishes. The wait staff served patrons at small, individual tables in an elegant setting.
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History of Restaurants
✦ The French Revolution 1789 – 1799 :
✦ Guilds and their monopolies were abolished. Well-trained chefs who worked in the aristocracy’s private kitchens opened their own restaurants.
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History of Restaurants
✦ Early 19th Century
✦ More restaurants opened serving a wider selection of items and catering to a diverse clientele.
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History of Restaurants
✦ Grande Cuisine – meals consisting of dozens of courses of elaborately and intricately prepared, presented, garnished and sauced foods.
✦ Antonin Careme was the prestigious chef who perfected Grande Cuisine.
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History of Restaurants
✦ Late 19th Century✦ Restaurants opened in the
Americas and throughout Europe.
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History of Restaurants
✦ London 1898 – Auguste Escoffier refined Grande Cuisine to create Cuisine Classique or Classic Cuisine.
✦ Classic Cuisine is the simplification of flavours, garnishes, and fussy procedures of Grande Cuisine.
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History of Restaurants
✦ 20th Century
✦ Nouvelle Cuisine:
✦ The rejection of overly rich and complicated dishes. The emphasis was on healthy eating, fresh ingredients of the highest quality and simple cooking methods.
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History of Restaurants
✦ Fernand Point was the chef who began the movement toward lighter and more simply prepared foods.
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Assignment✦ Choose a restaurant that you have been at
recently. How would you describe its cuisine?✦ Describe the food and how it was prepared.✦ Describe typical menu choices, including an
appetizer, entrée, beverage and dessert.✦ Describe the ambiance of the restaurant, the
style of table, the lighting, etc.✦ Describe the majority of the clientele.✦ What else is particular about the restaurant
you have chosen?✦ Due: Tuesday, September 7, 2010