Famous People
Wrote the first American cookbook
Amelia Simmons
Second hand in the kitchen and the worst job to have in the kitchen
What is Sous Chef?
Elaborate and refined system of food preparation. Made famous by Careme and De Medici
Grande/Haute Cuisine
Local ingredients and local cultural influences
Jewish
Known as quick service due to its standardized menus
Fast Food
Demi Chef de rang
Wrote the physiology of taste and greatest food critic ever.
Who is Jean Anthelem Brillat - Savarin
Does minimal task such as cleaning, trimming, and washing.
What is commis?
Based on its local ingredients, traditions, and practices
Regional
Makes wide use of olive oil, vegetables, and herbs
Greek
Formal dress code is required and serves nouvelle type cuisines
Fine Dining
This person would have been in charge of the front of house duties: training staff, working with the chef on the menu, wine list, and reservation
Maitre d' hotel
Person came up with the idea of the chef uniform, the brigade system, and the 5 mother sauces
Escoffier
This person was responsible for shouting the orders out to the kitchen and checking the dishes prior to leaving the kitchen.
Aboyeur
Merging of two or ethnic cuisines
Fuision
Bite- sized pieces
Chinese
Focus on the drinks
Cafe
Today this person would be considered a bartender. But during Escoffier's time this person would have been responsible for the dealings with the wine: purchasing, selection, pairing, and pouring
Sommelier
Opened the first real restaurant in Paris
Antonin Beauvelliers
Fills in for those who are not there for the day
Chef de Tournant
Highlights individual ingredients and served in small portion on artistic plates
Nouvelle Cuisine
Focuses on the seasons added to the food and the presentation
Japanese
Also known as public houses
Pub
During Escoffier's time this person would have taken the order of the guest, explain and answer any questions about the menu.
Chef d' estage
Came up with the concept of a restaurant
M. Boulanger
Oversees the cold food station: cold appetizers, salads, sandwiches, etc.
What is Garde Manger
Orderly menus organized by courses
Classic cuisine
Regional diversity, abundance of difference in taste
Italian
Moderately priced foods
Casual Family Dining
Today, I would personally think this person would be considered a runner in a restaurant delivering food out to customers and helping the waiter/waitress.
Chef de rang