Auguste Escoffier - defined French Cuisine, credited with developing the hierarchy of kitchen brigade positions, and classified 5 sauce familiesi, Monsieur Boulanger - opened the first free-standing restaurant in Paris, Ferran Adrìa - Spanish chef, trained in French nouvelle cuisine and reinvented cuisine as we know it with the use of science and molecular gastronomy, Back of the House/ Production - Executive chef, sous chef, line cooks, short order cooks, pastry chef; all jobs relating to the preparation and plating of food, Front of the House/ Service - hostess, dining room manager, wine steward, headwaiter, servers; all jobs in the dining room and work with customers, Culinary Guilds - classic kitchen brigade resembles..., Culinary Guilds purpose - to monopolize preparing a specific type of food, farm to table movement - sourcing foods from nearby farms for fresher, better quality food, Le Cordon Bleu - one school to receive culinary training,

Culinary: Professionalism

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