Professionalism

Y1.U4.1Ferdinand Metz CMC Anton Flurey CMC Fritz Sonnenschmidt CMC

“Focus on taste, taste, taste before anything else.”

“keep it simple, focus on flavors.”

Professionalism

• Recipe for Professionalism:• Knowledge• Skill • Taste• Judgment• Dedication• Pride• Respect

Noble Masi CMB

“One cannot underestimate the need for passion… One with passion always seeks the highest standards.”

Knowledge• Culinary Professionals need to:• Identify, purchase, utilize, and prepare a wide variety of

foods• Train and supervise a safe, skilled, efficient staff• Understand and apply scientific and business principles

• Professional Development• Books, periodicals, travel, new dishes

• Professional organizations• American Culinary Federation• National Restaurant Association & NRAEF• Research Chefs Association• American Hotel Motel Association

Jacquy Pfeiffer

“A lifetime is not long enough to learn pastry. One always needs to keep working on mastering this ever changing craft. That’s what makes pastry so fascinating – it’s a never-ending story.”

Skill

• Practice, practice, practice; hands-on experience provides the skills necessary to produce quality foods quickly and efficiently

• What does not go out of fashion are well trained, skilled, and knowledgeable culinary professionals

• Focus on basics, foundations

Ewald Notter

"It's important to get out there and see what other people are doing. There's always some new technique or equipment everywhere I go. So even as a teacher, I'm always learning new things when I travel."

Flavor, Aroma, Taste• Flavor: refers to all the sensations produced by

whatever is in the mouth but mostly the food’s aroma and taste• If you change the aroma, but not the taste, you’ll change

the flavor

• Taste refers to our ability to identify substances like food, minerals, and even poisons.• Salt – Sour – Bitter – Sweet – Umami

• The tongue and mouth also recognizes other sensations: fattiness, astringency, calcium, metal, spicy-hot, minty-cool, numbness, mouthfeel, temperature

• Consider how flavors, appearances, textures, aromas of various foods interact creating a total taste experience

Alice Waters

 ”It makes me believe in my mission that if people taste something that's irresistible, it will wake them up like it woke me up when I went to Paris."

Judgment• Professionals• Use discretion and appropriate behavior with co-

workers, supervisors, employees• Select menu items• Determine what to order• Decide how to combine ingredients• Approve finished items for service

• Requires experience• Can involve failure• Learn from mistakes

Alton Brown

The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.”

Dedication

• Culinary work is physically and mentally demanding

• Long hours, hectic pace, coupled with the need for efficiency, consistency, accuracy and teamwork

Jacques Pepin

“You have no choice as a professional chef: you have to repeat, repeat, repeat, until it becomes part of yourself. I certainly don’t cook the way I did forty years ago, but the technique remains. And that’s what the student needs to learn: the technique.” 

Pride• Pride in self and pride in product

• Appearance• Kitchen safe leather shoes• Properly fitted and worn chef pants (black, checked,

striped)• Checked help disguise stains

• Clean, pressed, white double-breasted jacket• Rebuttoned to hide dirt, double layer for protection

• Clean, ironed apron• Protects uniform and body

• Neckerchief• Absorbs perspiration

• Toque (hat)• Absorbs perspiration, shows position

Anthony Bourdain

 ” Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone.”

Respect• Respect for ingredients• Source, utilization

• Respect for guests• Quality standards, customer needs, criticism

• Respect for co-workers• Golden rule

• Personal responsibility• Working without excuses• Taking responsibility for mistakes• Asking for help, when necessary• Punctual for work• Extra effort, being an asset

Thomas Keller

 ”Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.”

Workstations• A workstation is a work area in the kitchen dedicated to

a particular task• Workstations using the same or similar equipment for

related tasks are grouped together into a work section

• Guiding principle is to maximize the efficiency of the flow of goods and staff

Education• On-the-Job • Exposes student to the cuisine offered at that restaurant

• Formal education• Learn a variety of cuisines, theories, techniques• Employers are increasingly looking for applicants with

culinary degrees

Work Section Work Station

Hot-Foods Section • Broiler station• Fry station• Griddle station• Sauté/sauce station• Holding

Garde-manger Section • Salad greens cleaning• Salad station• Cold foods preparation• Sandwich station• Showpiece preparation

Bakery Section • Mixing station• Dough holding and proofing• Dough rolling and forming• Baking and cooling• Dessert preparation• Frozen dessert preparation• Plating desserts

Work Section Work Station

Banquet Section • Steam cooking• Dry-heat cooking (roasting, broiling)

Short-order section • Holding and plating• Griddle station• Fry station• Broiler station

Beverage section • Hot beverage station• Cold beverage station• Alcoholic beverage station

Kitchen Brigade System

• System of staffing a kitchen so each worker is assigned a set of specific tasks

• Tasks are related by cooking method, equipment, or types of foods being produced

Escoffier’s Kitchen Brigade System

Kitchen Staff Responsibility

Chef • Responsible for all kitchen operations

Sous Chef • Second chef, covering chef or station chefs• Accepts orders and relays to station chefs, reviews dishes

Station Chefs • Sauté chef, Saucier• Fish chef, Poissonier• Grill chef, Grillardin• Fry chef, Friturier• Roast chef, Rôtisseur• Soup chef, Potager• Vegetable chef, Legumier• Pantry chef, Garde-Manger• Swing cook, Tournant, where needed

• Pastry chef, Pâtissier

• Demi-chefs, Demi-Chef, assistant

• Commis, Commis, apprentice

• Hot appetizer chef, Entremetier• Butcher, Coucher• Expediter, Aboyeur• Candy chef, Confiseur• Bread baker, Boulanger• Frozen dessert chef, Glacier• Showpiece baker, Décorateur

Dining Room Brigade

Staff ResponsibilityDining Room Manager, Maître d’

• Trains all service personal, oversees wine selection, works with chef to develop menu, organizes seating chart, seats guests

Wine Stewart • Responsible for wine service (purchasing), assists guests with selection, serves guests

Head Waiter • Service throughout the dining room, or section of it

Captains • Explaining menu to guests, takes their orders, tableside preparations

Front Waiter • Assuring tables are set for each course, food delivered properly to tables, needs of guests are met

Back Waiter • Clearing plates, refilling water glasses, other general tasks appropriate for new dining room workers