The Food-Service Industry: © Dan Lipow

THE FOOD-SERVICE
INDUSTRY
© Dan Lipow
Copyright © 2014 John Wiley and Sons, Inc. All rights reserved.
THE FOOD-SERVICE
INDUSTRY
• It is an exciting time to be starting a career in food

service!
– Interest in food and cuisine is soaring.
– The industry has many openings for talented creative
people.
– New restaurants opening, new interest in dining, and
a vast availability of foods are making for a
challenging and rewarding future.
THE FOOD-SERVICE
INDUSTRY
• The chef of today is respected as an artist and
craftsperson.
• Thousands of skilled food-service people are needed every
year.
• The truth behind all the celebrity chefs and the glamorous
side of the industry is that it takes many years of hard work
and being able to handle pressure to be successful.
• High levels of job satisfaction, financial gain, and
immediate feedback on your work are part of the
fascination with the industry.
A HISTORY OF MODERN FOOD
SERVICE
THE ORIGINS OF CLASSICAL AND MODERN CUISINE
• Boulanger’s Restaurant
– The first known modern restaurant was opened in 1765 by a
Parisian tavern keeper, Monsieur Boulanger.
– Boulanger sold soups, which he called restaurants or
restoratives; derived from the French word restaurer (to restore
or fortify).
– The guilds charged that Boulanger had violated their rules.
– Boulanger challenged the rules of the guilds and won,
unwittingly changing the course of modern food service.
SERVICE
THE ORIGINS OF CLASSICAL AND MODERN
CUISINE (CONT’D)
• The French Revolution
– Before the French Revolution (1789): Great chefs
worked for nobility, and food service was controlled by
guilds.
– The revolutionary government abolished the guilds,
which left many chefs without work.
– Many of these chefs opened restaurants, which
allowed the public access to skills and creativity of
sophisticated chefs.
SERVICE
CARÊME
• Chef Marie-Antoine Carême (1784–1833)

– A great chef of the time whose career spanned 30 years; the
chefs to kings, heads of state, and wealthy persons.
– He developed grand cuisine, characterized by meals with
dozens of courses of elaborately and intricately prepared,
presented, garnished, and sauced foods.
– His books contain the first real systematic account of cooking
principles, recipes, and menu making.
– He was one of the primary reasons cooking of the Middle Ages
was brought into the modern era.
SERVICE
ESCOFFIER
• Chef Georges-Auguste Escoffier (1847–1935)

– Escoffier brought French cuisine into the twentieth century and
is considered to be the father of twentieth-century cooking.
– Escoffier rejected the “general confusion” of the old menus in
which quantity seemed to be the main emphasis.
– He called for order and diversity and a careful selection of one or
two items per course.
– The basic cooking methods and preparations we study today are
based on Escoffier’s work. His book Le Guide Culinaire, which
is still widely used, arranges recipes in a simple system based
on main ingredient and cooking method.
SERVICE
ESCOFFIER (CONT’D)
• Called for order and diversity in dish preparation.

• Emphasized the importance of selecting one or two dishes
per course that would follow each other harmoniously and
delight the taste with their delicacy and simplicity.
• Escoffier’s recipes and books are still quality references for
chefs of today.
• Escoffier’s second major accomplishment was reorganizing
the kitchen, creating a streamlined workplace. He called this
system the brigade system and it is still used today around
the world.
COOKING IN THE TWENTIETH
AND TWENTY-FIRST
CENTURIES
NEW TECHNOLOGIES
• The practice of cooking sous vide (French for

“under vacuum”).
– Sous vide began simply as a method for packaging
and storing foods in vacuum sealed plastic bags.
– Modern chefs are exploring ways to use this
technology to control cooking temperatures and times
with extreme precision.
– As a result, familiar foods have emerged with new
textures and flavors.
THE ORGANIZATION OF
MODERN KITCHENS
THE BASIS OF KITCHEN ORGANIZATION
• The way a kitchen is organized depends on several

factors:
• The menu
• Type of establishment (e.g., hotels, institutional kitchens,
clubs, catering and banquet services, restaurants, carry-
out or take-out facilities, private homes)
• The size of the operation
• The physical facilities, including equipment
THE ORGANIZATION OF
MODERN KITCHENS
THE CLASSICAL BRIGADE
• The chef is the person in charge of the kitchen. In large

establishments he/she might be called the executive
chef.
• If a food service operation is large and has several
individual departments or several units in different
locations, each kitchen may have a chef de cuisine,
who reports to the executive chef.
• The sous chef is normally second in command and
controls production and staff supervision.
THE ORGANIZATION OF
MODERN KITCHENS
THE CLASSICAL BRIGADE (CONT’D)
• The station chefs are in charge of specific areas of

production:
– The saucier : responsible for sauces, stews,
stocks, hot hors d’oeuvres, and sautéed items
– The poissonier : prepares fish dishes
– The rôtisseur : roasted and braised meats and
their gravies and broiled meats
– The grillardin : in larger kitchens–broiled items,
and maybe deep-fried meats and fish
THE ORGANIZATION OF
MODERN KITCHENS
THE CLASSICAL BRIGADE (CONT’D)
• The station chefs are in charge of specific areas of

production (cont’d):
– The garde manger : cold foods, including salads,
dressings, pâté, cold hors d’oeuvres, and buffet items
– The pâtissier : pastries and desserts
– The tournant : relief cook or swing cook
– The expediter or aboyeur : takes orders from
waiters and passes them on to cooks
THE ORGANIZATION OF
MODERN KITCHENS
MODERN KITCHEN ORGANIZATION
• A large establishment needs a staff like the classical brigade.
• Most modern operations are smaller.
• The size of the classical brigade may be reduced simply by
combining two or more positions where the workload allows it.
• A typical medium-size operation may employ a chef, a second cook,
a broiler cook, a pantry cook, and a few cooks’ helpers.
• A working chef is in charge of operations not large enough to have
an executive chef.
THE ORGANIZATION OF
MODERN KITCHENS
Modern Kitchen Organization (cont’d)
• Cooks who prepare or finish hot à la carte items during

service in a restaurant may be known as line cooks.
• The short-order cook’s responsibility is the preparation
of foods that are quickly prepared to order.
• A breakfast cook is skilled at quickly and efficiently
turning out egg dishes and other breakfast items to
order.
THE ORGANIZATION OF
MODERN KITCHENS
SKILL LEVELS
Skills can be grouped into three categories:

1. Supervisory
2. Skilled and technical
3. Entry level
• Starting at the entry level has been the traditional
method of advancing one’s food service career.
THE ORGANIZATION OF
MODERN KITCHENS
Skill Levels (cont’d)
Today, many cooks are graduates of culinary schools and

programs.
•Even with such an education, many new graduates begin at
entry-level positions.
•This is as it should be and certainly should not be seen as
discouragement.
•Schools teach general cooking knowledge.
•Every food-service establishment requires specific skills
according to its own menu and its own procedures.
STANDARDS OF
PROFESSIONALISM
These are the qualities that a professional must have:
1. A positive attitude on the job
2. Staying power: requires physical and mental stamina
3. Ability to work with people
4. Eagerness to learn
5. A full range of skills
6. Experience
7. Dedication to quality
8. Understanding of the basics

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THE FOOD-SERVICE

• It is an exciting time to be starting a career in food

• Chef Marie-Antoine Carême (1784–1833)

• Chef Georges-Auguste Escoffier (1847–1935)

• Called for order and diversity in dish preparation.

• The practice of cooking sous vide (French for

• The way a kitchen is organized depends on several

• The chef is the person in charge of the kitchen. In large

• The station chefs are in charge of specific areas of

• The station chefs are in charge of specific areas of

• Cooks who prepare or finish hot à la carte items during

Skills can be grouped into three categories:

Today, many cooks are graduates of culinary schools and

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