The History of Culinary ArtsThe History of Culinary Arts

Basic Background Info…

The history of culinary arts can be traced back to the 1800s when the first cooking school in Boston was teaching the art of American cooking along with preparing the students to pass on their knowledge to others.

The first cookbook ever published was written by Fannie Farmer in 1896, who also attended the Boston cooking school and whose book is still widely used as a reference and it remains in print today.

In 1946, James Beard held regular cooking classes on the art of American cooking. French cuisine was introduced to Americans by Julia Child in 1960’s.

Marie Antoine Carême 1783 to 1833 16th child of poor family, started as kitchen boy in catering

service at age 10. 6 years later apprentice Pâtissier and taught himself to

read and write. 1803, Chef Pâtissier to Talleyrand, French foreign

minister. Turned down Czar Alexander's invitation to be Russia's

leading chef. Became Maitre chef at Carlton House in London where he set standards for chefs throughout Great Britain.

Began a system of organization. Founder of Haute Cuisine.

The Emperor of The Emperor of ChefsChefs (pg.28)(pg.28)

Auguste EscoffierAuguste Escoffier France, 1846France, 1846 1890 with Ritz 1890 with Ritz

opened the Savoy in opened the Savoy in London stayed until London stayed until 18981898

worked with uncle in worked with uncle in Nice at age 13 Nice at age 13

1898, moved to the 1898, moved to the Carlton Hotel - one of Carlton Hotel - one of the most famous in the most famous in Europe:French Europe:French Cuisine & DiningCuisine & Dining

Escoffier Cont…Escoffier Cont…

Culinary Innovations (4)Culinary Innovations (4) Basic Principals--simplified ProcessBasic Principals--simplified Process Emperor William II called him the Emperor of chefsEmperor William II called him the Emperor of chefs Chevailer of Legion of Honour 1920 and Officer of Chevailer of Legion of Honour 1920 and Officer of

the Legion in 1928 the Legion in 1928 retired in 1921 at 74 (worked for 62 years) retired in 1921 at 74 (worked for 62 years) wrote Le Guide culinaire and several otherswrote Le Guide culinaire and several others Restructured Kitchens (Brigade System) added Restructured Kitchens (Brigade System) added

principle of task organization to that of kitchen layoutprinciple of task organization to that of kitchen layout 19351935

Kitchen BrigadeKitchen BrigadeChef de Cuisine Chef de Cuisine – Manager of the kitchen and kitchen staff. Manager of the kitchen and kitchen staff.

Executive chef Executive chef – Highest level possible. Usually with diploma or certificate, often Highest level possible. Usually with diploma or certificate, often

more time spent doing organization and paperwork than actually more time spent doing organization and paperwork than actually cooking. Coordinates all kitchen functions cooking. Coordinates all kitchen functions

Head chef Head chef – The person in authority in the kitchen. Title refers to those who The person in authority in the kitchen. Title refers to those who

have professional cooks working for them. have professional cooks working for them. Working chef Working chef – In charge of the kitchen in smaller establishments. Does the duties In charge of the kitchen in smaller establishments. Does the duties

of a chef as well as being responsible for part or all of a station. of a chef as well as being responsible for part or all of a station. Sous Chef Sous Chef – Second in Command. Responsible for the physical operation of Second in Command. Responsible for the physical operation of

the kitchen, including supervision as well as preparation. the kitchen, including supervision as well as preparation.

Kitchen Brigade Cont…Kitchen Brigade Cont…Chefs de Parti Chefs de Parti – Saucier: Saucier: fish, sautéed dishes, stews, hot hors d'ouevers, hot entrees and fish, sautéed dishes, stews, hot hors d'ouevers, hot entrees and

sauces. Commands after the sous chef. sauces. Commands after the sous chef. – Rotissieur: Rotissieur: Prepares items roasted in the oven and on the spit. Works under Prepares items roasted in the oven and on the spit. Works under

the Saucier. the Saucier. – Friturier: Friturier: fry cook - responsible for deep fried foods. Works under the fry cook - responsible for deep fried foods. Works under the

Saucier. Saucier. – Grillardin: Grillardin: responsible for grilled foods. Works under the Saucier. responsible for grilled foods. Works under the Saucier. – Garde Manger: Garde Manger: Processes raw meat, cold dishes, forcemeat, pies, galantines Processes raw meat, cold dishes, forcemeat, pies, galantines

and cold hors d'ouevres. Next in line after the saucier for command. and cold hors d'ouevres. Next in line after the saucier for command. – Charcutier, and Butcher: Charcutier, and Butcher: work under the Garde Manger work under the Garde Manger – Entremetre: Entremetre: Vegetable cook, responsible for soups (sometimes saucier does Vegetable cook, responsible for soups (sometimes saucier does

this), vegetables, pasta, and foods made of flour, eggs and cheese.. this), vegetables, pasta, and foods made of flour, eggs and cheese.. – Potager: Potager: soup cook, originally was under the supervision of the Entremetier soup cook, originally was under the supervision of the Entremetier – Patissier: Patissier: Pastry chef: all basic desserts, hot desserts, cold desserts, frozen Pastry chef: all basic desserts, hot desserts, cold desserts, frozen

desserts and hot and cold pastries. desserts and hot and cold pastries. – Boulanger and Glacier: Boulanger and Glacier: work under the Patissier work under the Patissier – Other cooking stations are Tournant (swing cook), de Garde (duty chef), de Other cooking stations are Tournant (swing cook), de Garde (duty chef), de

Nuit (night chef), Banquet chef, etc. Nuit (night chef), Banquet chef, etc. – Commis: Commis: assistants to the chefs de partie. Usually journeyman cooks. assistants to the chefs de partie. Usually journeyman cooks. – Apprentices: Apprentices: training in each of the parties in turn to learn the entire kitchen.training in each of the parties in turn to learn the entire kitchen.

Brigade Cont…Brigade Cont…

Many larger operations particularly hotels, may use the full, Many larger operations particularly hotels, may use the full, traditional kitchen brigade. Some may even have demi-chef de parti traditional kitchen brigade. Some may even have demi-chef de parti positions. As the kitchen becomes smaller, the use of the brigade positions. As the kitchen becomes smaller, the use of the brigade and duties of the various parti are adapted. and duties of the various parti are adapted. In a large operation, there may be a Chef de Parti, a demi chef, 2 or In a large operation, there may be a Chef de Parti, a demi chef, 2 or 3 commis and 1 or 2 apprentices. This pattern would be similar for 3 commis and 1 or 2 apprentices. This pattern would be similar for each of the departments in the kitchen. each of the departments in the kitchen. In a medium size kitchen, there may be one individual preparing In a medium size kitchen, there may be one individual preparing sauces (saucier), another whose responsibility is vegetables sauces (saucier), another whose responsibility is vegetables (entremetiere), another doing cold foods (garde manger) and so on. (entremetiere), another doing cold foods (garde manger) and so on. In smaller kitchens, brigade lines are blurred. One or two individuals In smaller kitchens, brigade lines are blurred. One or two individuals may prepare all the hot food while another does cold food and some may prepare all the hot food while another does cold food and some desserts. desserts. The brigade duties may still exist but not as obviously or as clearly The brigade duties may still exist but not as obviously or as clearly defined as in a larger establishment.defined as in a larger establishment.

Delmonico’s Delmonico’s RestaurantRestaurant

pg.92pg.92 1827, Swiss Brothers John 1827, Swiss Brothers John

and Peter Delmonicoand Peter Delmonico Set standards of Set standards of

excellence (3)excellence (3) Few meals eaten outside Few meals eaten outside

the homethe home Women eat in dining roomWomen eat in dining room Credit cardsCredit cards Birthplace of Classic Birthplace of Classic

dishes (3)dishes (3) 4 generations, 9 4 generations, 9

restaurants, 100 yearsrestaurants, 100 years 1923, NY closed (NY 1923, NY closed (NY

Times)Times)

A La Carte Menu

1765, Paris Boulanger

“Restaurants” Leg of lamb in white sauce Dishes and prices displayed on slate or poster Post French Revolution Fancier Framed menus Check listing amount due Father of Modern Restaurant/a la carte menu

Cooking Through TimeCooking Through Timepg. 346pg. 346

Cave DrawingsCave Drawings Prehistoric peoplePrehistoric people Civilization EvolvedCivilization Evolved Middle AgesMiddle Ages 1717thth and 18 and 18thth Century Century 1919thth and 20 and 20thth Century Century

History of The ButcherHistory of The Butcherpg. 529pg. 529

Ancient RomeAncient Rome FranceFrance

Early middle agesEarly middle ages Late middle agesLate middle ages TodayToday

CIA and ApprenticeshipsCIA and Apprenticeships Culinary Institute of America (CIA) was the first culinary school to Culinary Institute of America (CIA) was the first culinary school to

hold career-based courses on the art of cooking.hold career-based courses on the art of cooking. First location was on campus of Yale University in Connecticut. First location was on campus of Yale University in Connecticut.

Later, it moved to New York in 1972.Later, it moved to New York in 1972. Before CIA was established, people who wanted a career in Before CIA was established, people who wanted a career in

Culinary Arts had to go through apprenticeships under seasoned Culinary Arts had to go through apprenticeships under seasoned chefs to gain on-the-job training.chefs to gain on-the-job training.

Learning method traditional course in Europe, but a challenging Learning method traditional course in Europe, but a challenging arrangement as organized apprenticeships were a new concept in arrangement as organized apprenticeships were a new concept in the U.S.the U.S.

Apprenticeships offer excellent culinary experience to aspiring Apprenticeships offer excellent culinary experience to aspiring chefs.chefs.

History of Cooking SchoolsHistory of Cooking Schools 1929-American Culinary Federation founded1929-American Culinary Federation founded 1946-New Haven Restaurant Institute was founded. Located 1946-New Haven Restaurant Institute was founded. Located

on campus of Yale University.on campus of Yale University. 1951 Institute renamed the Culinary Institute of America to 1951 Institute renamed the Culinary Institute of America to

reflect diverse student population. Relocated to Hyde Park, reflect diverse student population. Relocated to Hyde Park, NY.NY.

1963-”The French Chef” hosted by Julia Child, airs on TV 1963-”The French Chef” hosted by Julia Child, airs on TV and introduces French cuisine to America.and introduces French cuisine to America.

1973-Johnson and Wales University opens college of 1973-Johnson and Wales University opens college of culinary arts.culinary arts.

1976-ACFEI Apprenticeship program is started, first official 1976-ACFEI Apprenticeship program is started, first official cooking apprenticeship program in U.S.cooking apprenticeship program in U.S.

1977-The California Culinary Academy, now offering a Le 1977-The California Culinary Academy, now offering a Le Cordon Bleu opens.Cordon Bleu opens.

Cooking Schools Cont…Cooking Schools Cont… 1980-The New England Culinary Institute opens.1980-The New England Culinary Institute opens. 1984-The French Culinary Institute opens.1984-The French Culinary Institute opens. 1986-The ACFEI Accrediting Commission is formed. 1986-The ACFEI Accrediting Commission is formed.

Five schools receive accreditation in commission’s Five schools receive accreditation in commission’s first year of operation.first year of operation.

1988-The Shaw guide publishes “The Guide to 1988-The Shaw guide publishes “The Guide to Cooking Schools,” which is considered to be first Cooking Schools,” which is considered to be first comprehensive list of culinary arts programs offered comprehensive list of culinary arts programs offered around world.around world.

1993-Food Network begins broadcasting TV shows 1993-Food Network begins broadcasting TV shows nationwide, helping to create the modern celebrity nationwide, helping to create the modern celebrity chef.chef.

1995-The Culinary Institute of America opens a 1995-The Culinary Institute of America opens a campus in CA.campus in CA.

Food Safety Through The AgesFood Safety Through The AgesUnlike many animals, humans are capable of digesting myriad substances. Evidence Unlike many animals, humans are capable of digesting myriad substances. Evidence that the bulk of the prehistoric human diet consisted of plant materials, probably that the bulk of the prehistoric human diet consisted of plant materials, probably gathered by women, is extensive. Animals trapped or hunted by men occasionally gathered by women, is extensive. Animals trapped or hunted by men occasionally supplemented the plant foods. Probably any member of a shore-dwelling family would supplemented the plant foods. Probably any member of a shore-dwelling family would gather seafood, particularly crustaceans and other shellfish. But any prehistoric food gather seafood, particularly crustaceans and other shellfish. But any prehistoric food could carry harbingers of sickness or death. could carry harbingers of sickness or death. Presumably, animal feeding behavior was the first guide to the edibility of plants and Presumably, animal feeding behavior was the first guide to the edibility of plants and their parts. This can be a treacherous guide, however: That pale white mushroom their parts. This can be a treacherous guide, however: That pale white mushroom eaten with impunity by rabbits and squirrels could be the destroying angel, or death eaten with impunity by rabbits and squirrels could be the destroying angel, or death cap (cap (Amanita phalloidesAmanita phalloides) — an age-old favorite of poisoners. ) — an age-old favorite of poisoners. With rare exceptions — such as polar-bear liver, which contains vitamin A in toxic With rare exceptions — such as polar-bear liver, which contains vitamin A in toxic amounts — the flesh of most prehistoric prey would have been wholesome over the amounts — the flesh of most prehistoric prey would have been wholesome over the short term. Kept for too long, however, flesh can spoil and become toxic, even deadly. short term. Kept for too long, however, flesh can spoil and become toxic, even deadly. Thus, having found by trial and error which plants and animals were edible, primitive Thus, having found by trial and error which plants and animals were edible, primitive humans had to learn how to preserve such foods. In climates with cold winters or long humans had to learn how to preserve such foods. In climates with cold winters or long arid spells, human survival might have depended on preserving food for many arid spells, human survival might have depended on preserving food for many months.months.Each of the five basic methods of food preservation — drying, heating, freezing, Each of the five basic methods of food preservation — drying, heating, freezing, fermentation, and chemical preservation — is in use today in some form. We will fermentation, and chemical preservation — is in use today in some form. We will never know exactly how prehistoric people discovered them, but it seems certain that never know exactly how prehistoric people discovered them, but it seems certain that magic and practicality were inseparable.magic and practicality were inseparable.

Food Safety Cont…Food Safety Cont…

Successful food preservation often involves combining at least two Successful food preservation often involves combining at least two or more of the five basic methods: or more of the five basic methods:

DesiccationDesiccation: Desiccation (dehydration, or drying) prevents the rotting of : Desiccation (dehydration, or drying) prevents the rotting of meat, the germination of stored grains, and the sprouting of certain meat, the germination of stored grains, and the sprouting of certain vegetables. It also inhibits the growth of microorganisms, but some of vegetables. It also inhibits the growth of microorganisms, but some of these dormant germs can become dangerous with rehydration of the these dormant germs can become dangerous with rehydration of the food. (The Chinese and the Italians really used their noodles when, food. (The Chinese and the Italians really used their noodles when, independently, they invented starchy dried foods with a very long shelf independently, they invented starchy dried foods with a very long shelf life.)life.)

Heating:Heating: Heat can increase shelf life by temporarily sterilizing food. Heat can increase shelf life by temporarily sterilizing food. Meats can be spit-roasted — held over a fire on a pointed rod. But our Meats can be spit-roasted — held over a fire on a pointed rod. But our ancient ancestors could not adequately cook many plant foods until they ancient ancestors could not adequately cook many plant foods until they developed pottery cooking vessels. developed pottery cooking vessels.

Freezing:Freezing: Ancient peoples living in areas with cold winters would Ancient peoples living in areas with cold winters would observe that frozen foods remained in good condition (at least to observe that frozen foods remained in good condition (at least to unsophisticated taste buds) almost indefinitely — whereupon humans unsophisticated taste buds) almost indefinitely — whereupon humans developed rudimentary cold storage by cooling the recesses of caves developed rudimentary cold storage by cooling the recesses of caves and other shelters with ice and snow. and other shelters with ice and snow.

Food Safety Cont…Food Safety Cont…FermentationFermentation: Fermentation is a gradual chemical change caused by the : Fermentation is a gradual chemical change caused by the enzymes of some bacteria, molds, and yeasts. Fermented beverages were enzymes of some bacteria, molds, and yeasts. Fermented beverages were ubiquitous in the earliest civilizations of Mesopotamia and Egypt. Not only ubiquitous in the earliest civilizations of Mesopotamia and Egypt. Not only did wine facilitate conviviality; it was usually more potable than the available did wine facilitate conviviality; it was usually more potable than the available water. Winemaking also served as a means of storing nutrients from grapes water. Winemaking also served as a means of storing nutrients from grapes almost indefinitely. Similarly, Asian steppe dwellers turned mare's milk into almost indefinitely. Similarly, Asian steppe dwellers turned mare's milk into koumiss — a fermented beverage that keeps much longer than koumiss — a fermented beverage that keeps much longer than unprocessed milk. Many cheeses with a long shelf life are produced by unprocessed milk. Many cheeses with a long shelf life are produced by lactic-acid fermentation. One means of pickling — a very early form of food lactic-acid fermentation. One means of pickling — a very early form of food preservation — is to treat foods with vinegar, a liquid obtained by further preservation — is to treat foods with vinegar, a liquid obtained by further fermenting alcoholic beverages. fermenting alcoholic beverages. Chemical preservationChemical preservation: Many people consider food additives a modern : Many people consider food additives a modern innovation, but humans have used preservatives for millennia. Today it is innovation, but humans have used preservatives for millennia. Today it is hard to understand how precious salt was in ancient times, when it was hard to understand how precious salt was in ancient times, when it was valued partly as an effective preservative. Salted herring were exported in valued partly as an effective preservative. Salted herring were exported in large quantities from North Sea fishing communities and consumed large quantities from North Sea fishing communities and consumed throughout most parts of Middle Europe.throughout most parts of Middle Europe.

Food Safety Cont…Food Safety Cont…

During the Middle Ages the winter feeding of livestock was often so During the Middle Ages the winter feeding of livestock was often so difficult that only animals selected for breeding were kept alive. Meat difficult that only animals selected for breeding were kept alive. Meat from the slaughtered livestock was salted for consumption over the from the slaughtered livestock was salted for consumption over the winter. (Considering how high salt intakes affect many people with winter. (Considering how high salt intakes affect many people with high blood pressure, the church's annual late-winter proscription of high blood pressure, the church's annual late-winter proscription of meat consumption during the 40 days of Lent must have prolonged meat consumption during the 40 days of Lent must have prolonged many medieval lives.) many medieval lives.) Smoking is another ancient and common means of chemical food Smoking is another ancient and common means of chemical food preservation. Smoked foods include bacon, kippered herring, and preservation. Smoked foods include bacon, kippered herring, and lox. Smoking introduces antioxidants in large amounts. Permitted lox. Smoking introduces antioxidants in large amounts. Permitted levels of such antioxidants as additives are far below levels found in levels of such antioxidants as additives are far below levels found in smoked meat. smoked meat.