INTRODUCTION
TO
CULINARY ARTS
* Hospitality
* Culinary Arts
IN THIS TOPIC
YOU WILL * Introduction to the profession
COVER * What do Chefs do?
* Personal attributes of a Chef
* Culinary timeline
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Hospitality by definition it is the generous reception of
visitors, guests or strangers. It relates to denoting business of
entertaining clients as well.
It is one of the most interesting and challenging industries to
work in and offers a wide range of job and career opportunities
HOSPITALITY and an endless variety of places to work in.
Hospitality is the business of helping people to feel welcome
and relaxed and to enjoy themselves. You may be providing
them with accommodation, a meal or a cocktail or even
entertaining them. But it is all about customer service and
providing the best experience possible for your customers.
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Culinary Arts is the art of the preparation, cooking and
presentation of food, usually in the form of meals. People
working in this field – especially in establishments such as
restaurants – are commonly called "chefs" or "cooks", although,
at its most general, the terms "culinary artist" and "culinarian"
are also used. Culinarians are required to have knowledge of
CULINARY food or culinary science, nutrition and diet and are responsible
for preparing meals that are as pleasing to the eye as well as to
ARTS the palate.
With changes in how we cook and eat the fields of culinary arts
and culinary science appear now to be merging into one. Many
famous restaurant now have cooking laboratories on their
premises, while universities and colleges around the country
are beginning to offer degrees in culinology ( a degree
program that blends food science and technology with
culinary art).
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Chef is a trained professional cook – a highly skilled person
who is in charge of food production in a commercial kitchen
in different types of establishments, for example a restaurant,
hotel, resort, hospital, flight-catering centers or a cruise ship;
the opportunities are endless in the hospitality industry
CHEF business.
The duties of a chef are very diverse. Their roles may be varied
as well, often including managerial responsibilities in addition
to their traditional cookery. As in managing the kitchen and
overseeing its staff, they have to plan menus, work out the
costing of each dish and manage inventories and raw
material procurement.
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Chef in charge of the kitchen has many responsibilities that
in addition to the planning, purchase, preparation and
cooking of foods, include:
* management and/or supervision of staff, including
recruitment, training, rosters and planning
WHAT DO * oversight of maintenance and presentation of all equipment
CHEFS DO? and service areas of kitchen
* areas and facilities in line with hospitality industry
regulations for the storage and
* preparation of food, and occupational health and safety
* complaints resolution
* maintaining financial records
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* passion for food and cooking
* highest level of personal hygiene and cleanliness
PERSONAL * commitment to provide excellent customer service
ATTRIBUTES * interpersonal skills
* good communication, negotiation and problem solving skills
OF A * organizational and time management skills
CHEF * leadership qualities and the ability to work in a team
* responsible attitude to industry health and safety
regulations
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* ability to work quickly, accurately and safely under pressure
and respond quickly to requests while maintaining calm
temperament.
PERSONAL * sound business skills so as to rake in profits for the
ATTRIBUTES organization
* good health so that he or she can spend long hours on his
OF A feet, lift heavy pots and pans, work in proximity to fire and
heat
CHEF * capability to take criticism
* flexibility to take the unconventional hours that the
profession demands
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* In the 1500s., culinary guilds were developed to dictate and
monopolize the preparation of certain food items.
* Each guild governed the production of a set of specific type
of food.
CULINARY The Guild The Product
TIMELINE - Rôtisseurs - Main cuts of meat
- Pâtissiers - Pastry, pies, tarts
- Tamisiers - Breads
- Vinaigriers - Sauces and stews
- Traiteurs - Ragouts
- Porte-chapes - Caterers
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* Monsieur Boulanger opened the first Restaurant in 1765 in
Paris – where the food was served after being cooked at the
premises where the people dined.
CULINARY * French Revolution (1789-1799) happened where the social
structure of France changed. The culinary guilds were
TIMELINE dissolved and a new restaurant industry started coming into
existence & began displaying signs of future potential. In a
reactive form
* Haute Cuisine emerged in the early 19th century when
Antonin Careme set a goal to achieve lightness, grace and
order in the preparation and presentation of food.
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* Cuisine Classique emerged in late 19th century where
Auguste Escoffier defined French cuisine and dining,
simplified food preparation and classified the five families of
sauces.
CULINARY * In 20th century in 1969, the idea of Modern Gastronomy was
presented by physicist Nicholas Kurti and it was popularized
TIMELINE by his collaborator, a chemist, Herve This.
* Chefs Ferran Adria and Heston Blumenthal are known for
further experiments and innovations in this new reinvention
of cuisine. Adria is credited for molecular gastronomy where
as Blumenthal for deconstructivist.
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