THE FOOD-

SERVICE INDUSTRY
Introduction • This is an exciting time to begin a career in
food service. Interest in dining and curiosity
about new foods are greater than ever. More
new restaurants open every year.
• Many restaurants are busy every night, and
restaurant chains number among the
nation’s largest corporations.
• The chef, once considered a domestic
servant, is now respected as an artist and
skilled craftsperson.
• The growth of the food-service industry
creates a demand for thousands of skilled
people every year.
• Many people are attracted by a career that is
challenging and exciting and, above all,
provides the chance to find real satisfaction
in doing a job well.
 In food service, knowledge of our professional
A History of heritage helps us see why we do things as we
do, how our cooking techniques have been
Modern Food developed and refined, and how we can
continue to develop and innovate in the years
Service ahead.

Cooking is as much science as it is art. Cooking

techniques are not based on arbitrary rules
some chefs made up long ago.
 • food production in France was controlled by

The Origins guilds.

• Caterers, pastry makers, roasters, and pork

of Classical
butchers held licenses to prepare specific
items.
• An innkeeper, in order to serve a meal to
and Modern guests, had to buy the various menu items
from those operations licensed to provide

Cuisine
them.
• Guests had little or no choice and simply ate
what was available for that meal.
• In 1765, a Parisian named Boulanger began
advertising on his shop sign that he served soups,
which he called restaurants or restoratives.
(Literally, the word means “fortifying.”) According
to the story, one of the dishes he served was
sheep’s feet in a cream sauce.
• The new developments in food service received a
great stimulus as a result of the French
Revolution, beginning in 1789.
Soon commercial the rotisserie, under the control of the meat
kitchens became chef, or rôtisseur;
divided into three
the oven, under the control of the pastry
departments: chef, or pâtissier; run by the cook, or
cuisinier

The meat chef and pastry chef reported to

the cuisinier, who was also known as chef de
cuisine, which means “head of the kitchen.”
• All the changes that One way we can try to
took place in the world understand this
of cooking during the
difference is to look at
1700s led to, for the
first time, a difference the work of the greatest
between home cooking chef of the period
and professional following the French
cooking. Revolution
 Marie-Antoine Carême
• As a young man, Carême learned all the branches of
cooking quickly, and he dedicated his career to
refining and organizing culinary techniques.
• Carême worked as a chef to wealthy patrons, kings,
and heads of state. He was perhaps the first real
celebrity chef, and he became famous as the creator
of elaborate, elegant display pieces and pastries, the
ancestors of our modern wedding cakes, sugar
sculptures, and ice and tallow carvings. (piece
montees)

https://www.theculinarypro.com/chef-profiles
Carême emphasized • The complex cuisine of the
procedure and order. aristocracy—called Grande
Cuisine—was still not much
His goal was to create more different from that of the Middle
lightness and simplicity. Ages and was anything but simple
and light. C
 the greatest chef of his time, is still
Georges- revered by chefs and gourmets as the
Auguste father of twentieth-century cookery.
Escoffier
(1847–1935), His two main contributions were

• (1) the simplification of classical cuisine and

the classical menu, and
• (2) the reorganization of the kitchen( Kitchen
Brigade System)
 Georges-
Auguste
Escoffier
(1847–1935),
 His book Le Guide Culinaire, which
Escoffier rejected what he called is still widely used, arranges
the “general confusion” of the old recipes in a simple system based
menus, in which sheer quantity on main ingredient and cooking
seemed to be the most important method, greatly simplifying the
factor more complex system handed
down from Carême
 • Perhaps the first important
cookbook to appear at the end of
the Middle Ages was Le Viandier
(“The Cook”), by Guillaume Tirel,
usually known as Taillevent, born
about 1310.
• Taillevent invented many dishes,
especially sauces and soups. He
refined old recipes to depend less
on heavy use of spices and more on
https://www.psbenlyonnais.fr/guillaume-tirel-dit-taillevent/ the flavors of the foods themselves.
François Pierre de La
Varenne (1615–1678).

• By the seventeenth century, cooking

practices still had not advanced
much beyond Taillevent’s day.
• Perhaps the next most important
cookbook after Taillevent’s was Le
Cuisinier François (“The French
Chef”), by François Pierre de La
Varenne (1615–1678).
• This book, published in 1651, was a
summary of the cooking practices in
households of the aristocracy. I
pp.1000cookbooks.com/people/francois-pierre-
de-la-varenne
Cooking in the • All these developments have helped change
cooking styles, menus, and eating habits. The
Twentieth and evolution of cuisine that has been going on
for hundreds of years continues
Twenty-first • Two opposing forces can be seen at work
throughout the history of cooking. One is the
Centuries urge to simplify, to eliminate complexity and
ornamentation, and instead to emphasize
the plain, natural tastes of basic, fresh
ingredients. The other is the urge to invent,
to highlight the creativity of the chef, with an
accent on fancier, more complicated
presentations and procedures.
Fernand
Point
(1897–
1955).
• Point’s influence extended well beyond his own life.
Many of his apprentices, including Paul Bocuse, Jean and
Pierre Troisgros, and Alain Chapel, later became some of
the greatest stars of modern cooking.
• They, along with other chefs in their generation, became
best known in the 1960s and early 1970s for a style of
cooking called nouvelle cuisine.
 Nouvelle cuisine

It has several characteristics. Most important were the quality and the
freshness of the products chefs used.

They went shopping to the market every morning and looked for the
best products, and never used any preservatives, deep-frozen food, or
any product that was not fresh.
NEW EMPHASIS ON
INGREDIENTS
• Advances in agriculture and food
preservation have had
disadvantages as well as
advantages. Everyone is familiar
with hard, tasteless fruits and
vegetables developed to ship well
and last long, without regard for
eating quality
• Landmark event in the history of modern North American cooking
was the opening of Alice Waters’s restaurant, Chez Panisse, in
Berkeley, California, in 1971.
• Waters’s philosophy is that good food depends on good ingredients,
so she set about finding dependable sources of the best-quality
vegetables, fruits, and meats, and preparing them in the simplest
ways.
• Over the next decades, many chefs and restaurateurs followed her
lead, seeking out the best seasonal, locally grown, organically raised
food products. A
Alice Waters

• https://www.slowfood.com/alice-
waters-to-receive-honorary-
degree-from-the-university-of-
gastronomic-sciences/
• A few years after Chez Panisse
opened, Larry Forgione picked up
the banner of local ingredients and
local cuisine in his New York City
restaurant, An American Place.
Other chefs quickly followed suit,
and soon chefs across the
continent made names for
themselves and their restaurants at
least in part by emphasizing good-
quality local ingredients
INTERNATIONAL
INFLUENCES
After the middle of the twentieth century,
as travel became easier and as new waves
of immigrants arrived in Europe and North
America from around the world, awareness
of and taste for regional dishes grew.
The use of ingredients and techniques from
more than one regional, or international,
cuisine in a single dish is known as fusion
cuisine
Today chefs make good use of all the
ingredients and techniques available to
them
 NEW
TECHNOLOGIES
• One of these technologies is the practice of cooking sous vide (soo
veed, French for “under vacuum”). Sous vide began simply as a
method for packaging and storing foods in vacuumsealed plastic bags.
Modern chefs, however, are exploring ways to use this technology to
control cooking temperatures and times with extreme precision
Sous vide
• Another approach to cooking precision was pioneered by the Spanish
chef Ferran Adrià in his acclaimed restaurant, El Bulli.
• Adrià explores new possibilities in gels, foams, powders, infusions,
extracts, and other unexpected ways of presenting flavors, textures,
and aromas.
• This approach to cooking is called molecular gastronomy, a name
coined by the French chemist Hervé This, who has done much of the
research in the field.
 Molecular Gastronomy

• https://www.pinterest.ph/pin/507851295480854892/
• Molecular gastronomy has been taken up by :
• Heston Blumenthal in England,
• Wylie Dufresne,
• Grant Achatz,
• and Homaro Cantu in North America,
• and other chefs who continue to experiment and to explore what
science and technology can contribute to food and food presentation.
 Heston Blumenthal

https://www.dailymail.co.uk/femail/article-2913649/I-m-obsessed-table-tennis-s-like-meditating-Heston-Blumenthal-gives-definite-answers-probing-questions.html
 Wylie Dufresne

• https://www.eater.com/2017/5/1/15499960/wylie-dufresne-pret-sandwich
Grant Achatz,

https://www.newyorker.com/magazine/2008/05/12/a-man-of-taste
Reference
• CHAPTER 1 THE FOOD-SERVICE
INDUSTRY 197523-ch01.qxd:197523
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