Cooking

Chef

Once considered a domestic servant, now respected as an artist and skilled craftsperson in the food service industry.

Boulanger

Parisian who began modern food service in 1765 by selling "restoratives," changing the concept of dining.

Escoffier

Georges-Auguste Escoffier, a renowned chef, simplified classical cuisine, introduced the classical menu, and reorganized kitchen structure.

Classical Cuisine

Founded by Marie-Antoine Careme, featuring elaborate banquets with multiple courses and intricate food displays.

Modern Developments

Evolution in the food industry includes new equipment for controlled cooking, availability of fresh foods year-round, and various food preservation techniques.

Convenience Foods

Commercially prepared complete meals like cold cuts or pre-cooked chicken that require minimal cooking, posing a challenge to traditional cooking methods.

Nouvelle Cuisine

A cooking style rejecting traditional principles, emphasizing natural flavors, lighter sauces, and shorter cooking times, popularized by French chefs in the late 1960s and early 1970s.

Classical Brigade

Kitchen organization based on Escoffier's division into departments led by station chefs, each responsible for specific food production tasks.