Ch.1 Professionalism

a person who owns or operates an establishment serving food

the rich, intricate and elaborate cuisine of the 18th and 19th century French aristocracy

a late 19th and early 20th century refinement and simplification of French grande cuisine

mid-20th century movement away from classic cuisine principles and toward a lighter cuisine based on natural flavors

late 20th century movement that uses fresh locally grown, seasonal produce and high quality ingredients simply prepared (natural flavors)

the blending or use of ingredient and/or preparation methods from various ethnic, regional or national cuisines in the same dish (aka transnational cuisine)

foods or preparation methods that have become ubiquitous throughout the world

characteristic cuisine of a nation

a set of recipes based on local ingredients, traditions and practices

the cuisine of a group of people haing a common cultural heritage

a system of staffing a kitchen so each worker is assigned to specific tasks

saute station chef

principle assistant

station chefs

fish station chef

grill station chef

fry station chef

roast station chef

soup station chef

vegetable station chef

pantry chef- cold food prep (salads, cold appetizers, etc)

works where needed

pastry chef

coordinates and directs the kitchen

assists the executive chef

responsible for a specific facility or function

responsible for preparing menu items

prepares foods to order in smaller operations

work with large quantities of prepackaged or prepared foods for schools and prisons

• -knowledge
• -skill
• -taste
• - judgement
• - dedication
• - pride

the art and science of eating well

a connoisseur of fine food and drink

a connoisseur of fine food and drink (in excess)

foods of the highest quality, perfectly prepared and beautifully presented