history of modern food service. ca-ica-1. students will examine and identify the history and...
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HISTORY OF MODERN FOOD SERVICE
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CA-ICA-1. Students will examine and identify the history and philosophy of the food service industry.
What events and people have influenced the development of the modern
What opportunities are available for employment in the hospitality/food service industry
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FOOD IN ANCIENT GREECE AND ROME 300 BC – 475 AD Greece and Rome – Lavish banquets Marcus Apicius (Rome) wrote the first cookbook
De Re Coquinaria (On Cooking) Still used today
He wrote of putting meats and sauces on bread (Pizza?)
When he had difficult financial times he killed himself for fear of not having good food to eat
When Roman Empire fell, so did fine dining and lavish banquets (475 AD)
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Middle Ages (500 AD – 1100)
Feudalism – wealthy landowners with serfs who worked the fields
Poor diets – stored root vegetables and salted and smoked meats
Wealthy had banquets, but not formal. Ate with hands Purpose – only to eat
Trenchers – stale bread used as plates
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Renaissance (Awakening)(1200 – 1700’s) Wealthy craved spices to flavor foods Marco Polo introduced spices to Europe New ideas about life, art and food Catherine de Medici married Henry II of
France She brought fine food, ice cream and
use of silverware to French Court Brought Haute Cuisine to France –
elegant ways of preparing/serving food
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Catherine de Medici
She was from Italy – had arranged marriage to Henry II
14 years old at time of marriage Brought her chefs with her to France. Was
homesick and the marriage was bad. Poured herself into society to keep herself busy
No children for 10 years, the 9 children in 11 years!!!
Brought fork, ice cream to France
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Café or Coffehouses open
1650 the first café opened in England Until then, only public places were
taverns – open to men only Coffeehouses welcomed women Bakers began to serve pastries
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Great Chefs in history
Marie – Antoine Careme (late 1700’s) King of Chefs and Chef to Kings Art of Grand Cuisine Classified the sauces into 4 groups –
system still used today Created sugar sculptures – sweet pieces
that are forerunners of wedding cakes Felt bakery pieces were a branch of
architecture
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Boulanger
Don’t know his first name! Was private chef to royalty When the French Revolution occurred, he was
out of work Opened the first restaurant (Paris) 1765 Served soup Known as the father of the restaurant
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Chef’s – cont.
George Escoffier (1800’s) Simplified Careme’s work – believed fewer
ingredients maintained balance and perfection
Developed the kitchen brigade system which assigns specific tasks to kitchen staff
Established sanitation rules and rules for dress
His books are still important references
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Foodservice in the United States Colonial American did not travel or eat
out The Industrial Revolution (1800’s)
brought people to the cities Coffee shops and diners (kitchens on
wheels) were established Fine dining – Delmonico’s opened in
New York. Opened a 2nd – first chain http://www.delmonicosny.com/
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Gold Rush in California
1850’s Gold discovered in California People moved west – cafeterias opened
to feed people moving west Inexpensive, assembly line dining
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1900’s
Fast food – White Castle 1st chain After World War II, quick service
restaurants such as McDonald’s and KFC
Quality, safe, affordable food
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1970’s Nouvelle Cuisine
“New Cooking” Modern chefs wanted to lighten up
classical French cuisine Trend did not last long
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OH- 12.1
Classic (French) Organization of a Kitchen (Kitchen Brigade)
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OH- 12.2
Contemporary Version of Classic Kitchen Organization
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The Executive Chef – Has culinary education and degree
Good Knowledge and skills Judge the quality of food Manage and lead May be in the office more than the
kitchen Oversees food costs
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Sous Chef – Management level
Second in command – Means Under the Chef
Assistant to executive chef
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Station Chefs -
Have knowledge and cooking skills May or may not have culinary education Are responsible for food preparation
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Entry Level Jobs
No experience necessary May wash dishes, clean vegetables
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Culinary Arts Industry Factoids and Forecasts
Culinary Arts is a growth industry.
Over 70% of eating and drinking establishments are independently owned.
Almost half of American adults have worked in the restaurant industry at one time.
There were 3.1 million chefs, cooks and food preparation workers in 2006.
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Average Pay RangesJob Title
Cooking Assistant Executive Chef Executive Pastry Chef Food Scientist Hotel Manager Line cook Restaurant Manager Sous Chef
Annual Earnings of Middle 50%
$23,096 - 28,862 $55,976 - 85,328 $45,610 – 68,326 $48,289 – 73,410 $64,926 – 119,094 $19,280 – 25,229 $36,778 – 53,916 $31,977 – 49,745