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Who was the first internationally renowned chef of an American Restaurant?
- Charles Ranhofer (1836-1899)
- Chef of Delmonico's in New York City
- Published "franco American" encyclopedia of Cooking, The Epicurean, with over 3500 recipes.
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What is Cooking?
- The transfer of energy from a heat source to a food
- Alter molecular structure
- Change structure, texture, flavor, aroma, and appearance
The preparation of food for consumption
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Who is credited with operating the first Restaurant
Monsieur Boulanger
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What is grand cuisine?
- Meals consisting of dozens of courses
- elaborately and intricately prepared
- Cuisine of Kings
- No budget in preparing meals
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Who is credited with the creation of grand cuisine?
- Marie-Anton Careme
- Known as the Cook of Kings and the King of Cooks
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Who standardized the use of Roux as a thickening agent?
- Marie-Anton Careme
- He perfected recipes and devised a system for classifying sauces
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Who is credited with establishing cuisine classique (classic cuisine)?
- Auguste Escoffier
- He refined Grande Cuisine, simplified Caremes system of classification by classifying sauces into five categories (5 mother sauces)
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What is New American Cuisine?
Cuisine that uses fresh, seasonal and locally grown produce in simple preparations that preserve and emphasize the food's natural flavors.
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What is fusion cuisine?
- The blending or use of ingredients and/or preparation methods from various ethnic, regional or national cuisines in the same dish.
- AKA Transnational cuisine
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Who is credited with establishing the Kitchen Brigade?
Auguste Escoffier
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What is the classic kitchen brigade?
A system of staffing a kitchen so that each worker is assigned a set of specific tasks
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What are the positions in a kitchen brigade?
- 1. Chef de Cuisine
- 2. Sous-Chef
- 3. Chefs de Partie (Station Chefs)
- a. Saucier
- b. Poissonier
- c. Grillardin
- d. Friturier
- e. Rotisseur
- f. Potager
- g. legumier
- h. Garde Manger
- i. Boucher
- j. Tournant
- k. Patissier
- l. boulanger
- m. confisseur
- n. decorateur
- o. demi-chef or commis
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When the Potager and Legumier position is combined the station chef is known as what?
Entremetier
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What is a commis?
An apprentice
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How is a modern kitchen brigade set up?
- Executive Chef
- Sous Chef
- Area Chefs
- Line Cooks
- Pastry Chef
- Assistants and apprentices
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What are the six characteristics of a professional chef?
- Knowledge
- Skill
- Taste
- Judgement
- Dedication
- Pride
Mnemonic: Katie's Judge DP'd her
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What is nouvelle cuisine?
Movement away from classic cuisine principles and toward a lighter
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What is nouvelle cuisine?
- A movement away from classic cuisine principles and toward lighter cusine
- Based on:
- Natural Flavors
- Shortened cooking times
- innovative combinations
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Who is credited with developing Nouvelle Cuisine?
Gaston Lenotre
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