1.

1  Guilds were developed into the classic kitchen  Boulanger offered a ragoux, a "health restorer" in
ORIGIN OF CLASSICAL AND MODERN FRENCH CUISINE organizations. the place called "restaurer" and the enterprise
 TOQUE: chef’s tall hat of apprentice was known as restorante, later on, known as the
 Cooking started when man began to make fire and BLACK HAT: master chef (nobility) restaurant.
used it in various ways.  Foodservice professionals organized guilds like  RAGOUX : health restorer
 Fire was used to cook food with sanitary practices Chame de Rotisserie (Guild of Roasters), RESTAURER : place
which are often linked to proper utilization of chartered in Paris in the 12th century. RESTORANTE : enterprise
kitchen.
 It was then that kitchen was termed "culina" which 4. The Industrial Revolution in France Industrial Revolution Period
was later coined into "culinary”.  Brought by the middle class: Starting at the End of the 18th Century
 entrepreneurs
 shopkeepers The Golden Age of Cuisine
ORIGIN OF CLASSICAL AND MODERN FRENCH CUISINE  industrialists
 financiers who dominated the social and 1. Marie Antoine Careme (1784-1833)
In France, cooking was highly practiced in renowned economic life in Europe. in 1800, one of the world's most famous chefs as the
monasteries and convents by the year 750 A.D.  Great chefs were hired, foods were served on chef to kin s, heads of state and wealthy patrons.
exclusive establishments and dining out became  courses in dinner and a sequence of proper
French cuisine flourished because each chateaux or castle more popular. wines
had its own recipes and wealthy people of France are  soup consommé
fanatic of buying spices, from the east and introduced Early Renaissance Period  fine French sauces and dishes.
new and exotic spices in their kitchens. The Development of Haute (Oht) Cuisine  founder of classical cuisine
 refined and organized culinary techniques
It was later during the middle half of 1800 century where 1. Catherine de Medici of Italy  Produced a book that contain the first
chefs had organized and planned kitchen activity and they  Married Henry Il of France in 1533 and systematic account of cooking principles, recipes
were separated into groups according to their specific introduced the following: and menu making.
task.  Gelato — an Italian ice cream  Famous creator of elaborate, elegant display
 Use of knives, forks and spoons during pieces.
Persons and their Contributions mealtime.  He had made an ancestor of our modern
wedding cakes, sugar sculptures, and. ice and
1. Monks or Friars 2. Henry IV (Henry Il's nephew) tallow carvings.
 Monks practiced quantity food production in the  Developed trend towards fine food service.  Trained a large number of famous chefs who
monasteries and abbeys. eventually worked in clubs and restaurant.
 Feeding programs to influence and invite. 3. King Louis XIV (14)
 He encouraged the development of good chef 2. Grande Cuisine
2. Master Craftsmen schools.  The rich, intricate and elaborate cuisine of the
 Master craftsmen practiced foodservice, gained  He used advanced science and the art of 18th and 19th century French aristocracy and
knowledge of baking and cooking. cooking. user classes.
 Development of famous liquors such as Grand  His wife, Maria Leszezynsica (daughter of the
Marnier, Cointreau, Chartreuse and Benedictine, famous King of Poland) closely supervised the
wine and beer. kitchen, set high standards of food quality and
served elaborate dishes.

4. Boulanger (1760) Great Chefs of French and Founders of Classical Cuisine

3. Rise of Various Guilds
 Modern Development in the Food Service Industry COOKING TRENDS
Georges Auguste Escoffier (1847-1935) Which Led to Remarkable Changes
Fusion cuisine
 Greatest chef of his time 1. Development of New Equipment  The practice of ingredients and techniques from more
 Father of 20th century cookery  Gas and electricity and state-of-the-art than one regional, or international cuisine in a single
 Emperor of the World's Kitchen processing equipment that simplifies food dish.
production.
Main Contribution: Sous vide (soo veed, French for "under vacuum") one
 He simplified classical cuisine and classical menu. 2. Development and Availability of New Food Products  of the technologies of practicing cooking by utilizing a
 He reorganized the kitchen which resulted in a  Development of preservation techniques and the method for packaging and storing foods in vacuum-
streamlined workplace. introduction of convenience foods. sealed plastic bags.
 He simplified dishes and menus.
 He had written many articles and cookbooks. 3. Sanitary and Nutritional Awareness Molecular gastronomy
 He invented Peach Melba and Melba Toast,  Understanding the causes of food poisoning and  new approach to cooking precision and founded by
named after the famous singer, Nellie, Melba. the Spanish chef Ferran Adriå in his acclaimed
spoilage.
 He developed sound rules in quantity food restaurant, El Bulli. Molecular gastronomy tackles
preparation. about:
4. Modern Cooking Styles
 He teamed with Cesar Ritz, a famous hotelier, in
 Use of new techniques in cooking. a) This approach to cooking was introduced by
operating the finest hotels in Europe.
French chemist named Hervé.
Cooking in the Twentieth and Twenty-first Centuries b) Exploration of potentials in gels, foams, powders,
1.2 FACTORS TO CONSIDER IN KITCHEN infusions, extracts and other unexpected ways of
Fernand Point (1897—1955) ORGANIZATION presenting flavors, textures and aromas.
c) Heston Blumenthal (England), Wylie Dufresne,
 He was the most influential chef in the Middle of Menu Grant Achaü, and Homaro Cantu (North
the twentieth century and worked in La Pyramide  determines the job that needs to be done and America) and other chefs experimented and
in Vienne, France. serves as the basis for the entire operation. explored what science and technology can
 He simplified and lightened classical cuisine. contribute to food as well as food presentation.
 He was a perfectionist. Type of Establishment
 His apprentices included Paul Bocuse, Jean and  hotel restaurant, catering and banquet services, 1.3 KITCHEN
Pierre Trois ros and Alain Cha el. fast-food restaurants, full-service restaurants and Kitchen is the most important part of an establishment
 Note: Chapel later became some of the greatest institutional kitchens (schools, hospitals, where the meal preparation and production is processed.
stars of modern cooking. They became best employee lunchrooms, airline catering, military
known during the 1960s and early 1970s. foodservice) Three Important Features
 Most chefs used simpler, more natural flavors
and preparations, with lighter sauces and Size of the Operation 1. Design — the overall space planning; it includes the
seasonings and shorter cooking times.  the number of customers and the volume of food size, shape, style, and decoration of space and
 Nouvelle cuisine emphasized more on artful served. equipment in the kitchen.
lasting presentations. 2. Layout — detailed arrangement of the kitchen floor
Physical Facilities and counter space: location of equipment and work
NOUVELLE CUISINE: french for new cooking  including the equipment in use. center.
3. Work Section — a group of several areas by the
nature of the work being done.