Taylor’s University School of Hospitality, Tourism And culinary

Taylor’s University School of Hospitality, Tourism And culinary Arts Advanced Diploma WEEK 1, 2

“Be the Next Culinary ICON! A career with Endless Possibilities”

WHAT IS A CHEF ?

COOKING

Cooking LOOK easy

To COOK we need ? FIRE

Long time Ago !!! Our archaeological ancestors, millions of years ago ??

Don’t use the fire to COOK: Worshipped Lighting Warmth pain

Brave man, drop the meat into the fire… What it taste like? -Better ? -Same? -Repulsive ?(use to Raw meat)

Being Hunters and Gatherers, not concerned with business … http://www.Burnt_meat.com

1st Man practicing SURVIVAL: - Make sure you have something to eat - MAKE sure you were not going to be eaten !!

If he had successfully clubbed a member of the opposite sex, he has to gather more FOOD !!! Life was not Easy, No Gun, No fishing gear … He had only one option ??

This option was to Gather Fruits, nuts and herbs

BUT

There is a contradiction in humans regarding food. Omnivores have a drive to find new food and new food sources (neophilia), yet at the same time they have a fear of the hazards that new foods and new food sources bring (neophobia). OMNIVORE PARADOX

Life become easier with the fire, but he needs more weapon, pots, make fire on your own So women prepare the food and man cook it …

- Those who lived near the sea or water had a cuisine based on fish. - Those who lived inland depended more on birds and game. - The more proficient man became in hunting and gathering, the more food he had in his larder.

If he was fortunate enough to live in a cold climate, his food would last longer without becoming putrid. If he lived near the ocean, he learned that salt would preserve his fish. If he lived inland, and had no salt, he dried his meat.

Despite his crude methods of preservation, some foods just spoiled anyway. Because of this dilemma of spoiled food, our man discovered that if he smothered the meat and fish with some aromatic herbs and spices, he could not taste the spoiled

Millions of doubloons were spent on endless sea voyages to find those spices. Surprisingly, Not one penny was spent on the development of refrigeration ?!?!?!?!?

Some hunters and gathers became so proficient at what they did, they began to sell their catch to others.

This led to some men who became quite proficient at watching meat turn on a spit that they purchased fish and game from the successful hunters and gatherers and opened the first restaurants.

The hunters and gatherer's wives, now quite financially heeled, force their man to spend some money at these restaurants. Now everyone is making money and eating out and no one cooks anymore, except on TV cooking shows. And the Celebrity Chef and famous Chef were born

What a Chef do ?

I frequently get the question "What is your specialty?“ I immediately know that the person in front of me doesn’t know about the profession other than the image that has been "painted" for them in one of the many cooking shows on TV, that focus on ONE LITTLE NICHE in the industry.

"What is your specialty?“

Here are a little bit of what I and you will specialize in: Soups, stocks, sauces, dressings, marinades, grilling, smoking, filleting of fish, butchering, Sushi making, baking, compound salads, sanitation, sugar sculptures, chocolate art, vegetable crudites, ice carvings, pastries, food from most nations in the world, preparation of anything between alligator and ostrich. 

And the other half includes but not limited to: Menu proposals, Interviewing of new employees, Payroll, scheduling, dealing with suppliers, employee confrontations, purchasing, pep-talk/team building, inventory, menu design, department meeting, staff meeting, meeting, F&B meeting, budget meeting, corporate meeting, pre-shift meeting, training of new employees, writing work orders, meeting with future banquet guests, tracking attendance, negotiating with conference planners, filling Purchase Orders, doing nutrition analysis, communicating via voice mail, e-mail, fax and log book, creating promotional material, comparison shopping, getting equipment bids, organizing function for 5, 50, 100, 500, 1000 pax, etc. etc.

Evolution of Cuisine

Evolution of CHEFS

Gastronomy Cooking Cuisine Cuisine Cuisine Cuisine Cooking Cooking Cooking Gastronomy Gastronomy Gastronomy

COOKING CUISINE GASTRONOMY Purpose Advanced

Apicius (between 91 B.C. and 192 of our era): He opens a cooking school and publishes «De Arte Coquinaria».

History of the French Cuisine starts at the end of the Middle-Age, with an important person who appears as the first « grand chef » : Guillaume TIREL, also called TAILLEVENT.

François Vatel (1635 -1671) commits suicide at the Chantilly Castle during the organization of a dinner for Louis XIV, because he thinks he has not enough fish for all the guests.

The symmetry and geometry is an important matter on the organization of the table: symmetry of the arrangement of the dishes and symmetry of the services. 1674: opening of the first « café » Le PROCOPE

Boulanger opens in 1765 the first restaurant

Antoine-Augustin Parmentier(1737-1813) French agronomist who promotes the spread of the potato in 1785 The 18th Century

The Chefs of upper class houses go abroad or open their own restaurant. Era of gastronomic reviewer: gastronomic literature is born.

Nicolas Appert (1749-1841) Set up a method of sterilization officialy recognized in 1810

The agribusiness (farm produce) or food industry is born with: the canned food, pasteurization, the beet sugar and the “Frigorifique” (Charles Tellier,1857).

Equipments and in particular the ovens know a significant evolution (apparition of the first gaz ovens in 1850. Culinary Art is at its height.

Around the end of the 19th century, this is the birth of tourism: people go to the sea, French Riviera. The « High » society shows itself from Palace to Palace. With the development of these kinds of luxury establishments in all Europe, the French savoir-faire (expertise) in terms of organization is exported. Chefs have now a real experience of commercial catering.

Auguste Escoffier (1846-1935) Author of « Le Guide Culinaire » (1902)

Eugénie BRAZIER (1895-1977) Restaurant « La Mère Brazier » in Lyon Alexandre DUMAINE (1895-1974) Restaurant « Côte d’Or » in Saulieu

In 1970 the apparition of « Nouvelle Cuisine » and its consequences on the regional cuisines will give birth to a new trend that will open the way to the culinary creation we know today.

Culinary creativity is now a principle. The past (old cuisine) and regional cuisine become sources of inspiration for the « Nouvelle Cuisine ». Evolutions of Culinary Techniques

The Famous Chefs Michel GUERARD (1933) Initiator of the Nouvelle cuisine assisted by Gault et Millau Joël ROBUCHON (1945) Considered as the best Chef of the Century Paul BOCUSE (1926) Participates actively at the illumination of French Cuisine around the World.

Before "Good families would never imagine their child to be a part of the hotel industry, leave aside being a chef. Not much prestige was associated with the profession.''

COOKING CUISINE GASTRONOMY Purpose Advanced

Trends in Culinary Arts - Yesterday

Trends in Culinary Arts - Today

Trends in Culinary Arts - Tomorrow

CONQUERING THE WORLD

Today “Chef become famous.'‘ Eating develop from a basic needs to a pleasure Do you know any Famous Chefs ? Do you know the world best Chefs ??

Celebrity Chef

How to become A Famous Chef ??

The Bocuse d'Or (the Concours mondial de la cuisine, World Cooking Contest) is a world chef championship every two years. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.

BOCUSE D’OR WINNER - SINGAPORE got 3rd placing in 1989, William WAI

Un des Meilleurs Ouvriers de France is a craftsmen competition in France, held every four years. The title of Un des Meilleurs Ouvriers de France (shortened to MOF) is a unique award in France, the awarding of medals occurs at the Sorbonne, in Paris, during a large reunion followed by a ceremony at the Élysée in the presence of the President of the French Republic. This award for special abilities is unique in the world. Created in 1924, In this competition, the candidate is given a certain amount of time and basic materials not only to create a masterpiece, but to do so with a goal of approaching perfection. The winning candidates retain their title for life, This competition requires months, sometimes years, of preparation.

MOF competition

First edition of the « Guide Michelin » (1900)

The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars. André Michelin published the first edition of the guide in 1900 to help drivers maintain their cars, find decent lodging, and eat well while touring France. The guide was distributed free from 1900 until 1920, however the Michelin brothers eventually began charging for them. The guide began recognizing outstanding restaurants in 1926 by marking their listings with a star; two and three stars were added in the early 1930s.

Alain DUCASSE

« Trendy » Chefs of Today Ferran ADRIA Restaurant « El Bulli » SPAIN Heston BLUMENTHAL Restaurant « The Fat Duck » ENGLAND Pierre GAGNAIRE Restaurant « Pierre Gagnaire » PARIS

Cuisine , chemistry, .... ... or magic ???

El Bulli

Olive oil spring -The olive oil spring is presented in a jewelry box, as if Adrià was metaphorically referring to virgin olive oil and salt as Spain's treasures. Eat the spring one go, feeling it disappearing in our mouths

Orios" One of Adrià's jokes is a savory Orio cookies – salty olive dough joined by the rich and creamy filling

Melon caviar. The savory caviar is turned into a sweet and juice imitation with a melon and passion fruit flavor. To fool the brain even more it is packaged into an El Bulli copy of Iranian caviar tin.

This beautiful pink coral is dark chocolate coated by sour raspberry powder. The brown piece seemed like it could be some sort of strange bread, sweet. Looked beautiful. Taste it, its a rock.

JOEL ROBUCHON

The RESTAURANT 102

Best restaurant 2012 ?!

2012: Noma, Copenhagen (Denmark) 2011: Noma, Copenhagen (Denmark) 2010: Noma, Copenhagen (Denmark) 2009: El Bulli, Roses (Spain) 2008: El Bulli, Roses (Spain) 2007: El Bulli, Roses (Spain) 2006: El Bulli, Roses (Spain) 2005: The Fat Duck, Bray, Berkshire, England, UK 2004: The French Laundry, Yountville, California, US 2003 : The French Laundry, Yountville, California, US 2002: El Bulli, Roses (Spain) Ranking History

Location

The MENU

Best Woman chef 2011 ?

Foie gras crème brulée

Fresh Morels served with with Reggiano parmesan, morel cream and tarragon

Steamed over Jasmine Flowers, with Crunchy Broad Beans and Almond Froth

Best Woman chef 2012 ? Elena ARZAK

Restaurant in San Sebastian

WHAT IS A CHEF ? What a CHEF can do?

Doctor

Artist

Architect

Designer

Researcher

Athlete

Business man

General of an Army

Traditional Chef Path Begin Washing Dishes Apprenticeship or Culinary School Internship, On-the –job Training Line Cook at Restaurant or Hotel Work Your Way Up to Become The Chef

Jobs and career opportunities Evolution

Executive Chef Supervise the production of food Plan new food promotions Manage kitchen staffs Pastry Chef

Airline, Cruise, Event, hotel, restaurant

Food Nutrition

Food Stylist

Food Supplier Meat companies, Sea food …

Chef Lecturer

Food Critics and Writer

Celebrity Chef

Professor, Doctor Chef ??

TO BECOME A GOOD CHEF * EDUCATION * PROFESIONALISM * WILLING TO LEARN * WILLING TO GIVE !!!!