The History of

Culinary Arts
By:
Juddy

Introduction
Up

until now cooking was either

seen as hobby or a chore, now it
is a very skilled line of work with
endless possibilities and
opportunities.

French Cuisine

Much of the schooling and education

students receive at culinary school all over
the United states are based on classical
French cuisine.
Which is also called Haute cuisine, which is
a system of cooking that transforms
regional dishes into elaborate ones fit for
the royals.
Nothing but the finest cooking ingredients,
equipment, and talent are employed.

The birth of classical French

cuisine

The

traditional birth year for haute

cuisine is 1533 when Catherine de
Medici was moved from her home in
Florence to Paris and was appalled by
the way they ate. So she decided to
bring an entourage of chefs from her
homeland, where fine cooking was an

Georges Auguste
Escoffier

He was a French chef and culinary writer

who popularized and updated traditional
French cooking methods,and is one of the
most important leaders in the development
of modern French cuisine.
He also gave cooking the status of a
respected profession by introducing
discipline and sobriety where before there
had been disorder and drunkenness.
He maintained order by organizing the
system of the kitchen brigade.

Georges Auguste Escoffier

( continued)

In 1899 while running

the Carlton hotel in
London he introduced
practice of the la carte
menu
In 1903 Escoffier
published his first major
book Le Guide Culinaire,
containing 5,000 recipes.
This book made a huge
impact on the world of
French cooking, and even
today it is used as both a
cookbook and textbook
for classic cooking

Georges Auguste Escoffier

( continued)
He

also made the kitchen

environment a better place to work
by not allowing his employees to
take part in the consumption of
alcoholic beverages on the job.
There was no swearing or violent
display of temper allowed in his
kitchen either

The Kitchen Brigade

Chef

de Cuisine- this is the chef who has

his initials on things such as flatware and

washroom towels.

Executive

Chef- they're job is to run the

whole kitchen when the big boss isn't around

and generally oversee the well being of the
restaurant.

Sous-Chef- this person comes up with the

daily specials and takes inventory and

expedites.

Kitchen Brigade (Continued)

Pastry

Chef- is similar to sous chef but over the

pastry section which is separate from the stress of the

main kitchen.

Line Cooks- these are they people who actually

cook your food, usually divided up into sections such

as grill, fry, and saut.

Chef de garde manger- also known as cold

station, plates food that do not require heat such as

salads.

The chefs Uniform

The chefs hat has been worn since the 1500`s

The traditional chef's hat, or toque blanche, is the
most recognizable part of the uniform.
Most restaurants assign their cooks hats of
different sizes to help distinguish rank within the
kitchen.
The double breasted chef coat is popular because
the flap can be folded over to hide any stains.
The cloth knots are unique in the fact that they
can withstand repeated washing, and wear and
tear from heavy pots and pans.

In Conclusion
Food is one of the
things that has been
and always will be a
big part of our lives.
So as long as there
are still people
around there will
always be a job in
the culinary arts
field.

Resources
http://www.cookingschools101.com/culinaryresources/chef-uniforms.aspx
http://en.wikipedia.org/wiki/French_cuisine
http://www.hillmanwonders.com/cuisines/clas
sical_french_cuisine.htm
http://www.cuisinenet.com/digest/custom/res
taurant/chef_ladder.shtml
http://en.wikipedia.org/wiki/French_cuisine
http://en.wikipedia.org/wiki/Auguste_Escoffier
http://www.geocities.com/napavalley/6454/ch
efs_escoffier.html