Part one of this book is called "The Culinary Professional." It is meant to introduce the culinary profession as well as the concept of menus and recipes, nutrition and food science basics, as well as explain the importance of food and kitchen safety. Given the rise and popularity of food television, the exponential growth of recipe websites, use of techniques such as sous vide and other molecular gastronomic methods, and massive recalls of eggs and other food stuff across the United States, none of these topics are unimportant. Without a mastery of this information, there is no precedent for a mastery of cooking.
And so I'm toiling in the most boring topics in the book. Though, not without an end, as I plan to provide an overview, and my own reactions, to each section, warranted or not.
Introduction to the Profession
The culinary industry is constantly changing, developing, and that means that you must be flexible and spontaneous, willing to communicate and share with others to keep your work contemporary and constantly evolving. Moreover, there is a degree to which your job will be that of an executive, developing a mission for your organization, and that of an administrator, who implements and tracks that overall goal.
There is a third role that must be played, that of a manager. This job must be handed in four regards: managing physical assets of the business; managing information resources, including media and technology, trends, restaurants and menus; managing human resources, so that you provide an environment in which employees have the capacity to make contributions to the business; and managing time, so as prioritize and accomplish tasks.
There are many career opportunities and all offer a number of interesting and creative challenges for a chef. These settings include hotels, full-service restaurants, private clubs, executive dining rooms of corporations, institutional catering, caterers, and home meal replacement. Newer, less traditional opportunities, have also begun to arise, many which don't involve the production or service of food. These include food and beverage managers, consultants and design specialists, well-informed salespeople, teachers, food writers and critics, food stylists and photographers, and research-and-development kitchens.
Lastly, this first section includes a list of the kitchen brigade system, as outlined by Escoffier as a solution to the chaos that ensued when workers lacked clearly-defined responsibilities. The positions in a classic brigade are as follows:
- Chef/Chef de Cuisine/Executive Chef
- Saute Chef (Saucier)
- Fish Chef (Poissonier)
- Roast Chef (Rotisseur)
- Grill Chef (Grillardin)
- Fry Chef (Friturier)
- Vegetable Chef (Entremetier)
- Roundsman (Tournant)
- Cold-Foods Chef (Garde-Manger)
- Butcher (Boucher)
- Pastry Chef (Patissier)
- Confiseur (candies, petits fours)
- Boulanger (Baker)
- Glacier (frozen and cold desserts)
- Decorateur (show pieces and special cakes)
- Expediter/Announcer (Aboyeur)
- Communard
- Commis/Apprentice
A list of the dining room brigade was also included and is as follows:
- Maitre d'hotel (Dining Room Manager)
- Wine Steward (Chef de Vin, Sommelier)
- Head Waiter (Chef de Salle)
- Captain (Chef d'etage)
- Front Water (Chef de Rang)
- Back Watier/Bus Boy (Demi-Chef de Rang, Commis de Rang)
Reactions
It appears that there is a large amount of coordination that is important to remember. Moreover, there is a very clear hierarchical system in terms of responsibility and ones relation to other positions. There were many instances in which positions were combined, for example the saucier is also the poissonier, or the maitre d'hotel is also the sommelier. But for the most part there is a class system. And in light of this, it is important to develop ones communication, organization, marketing and managerial skills, as well as culinary and technical skills in order to gain recognition, move through the ranks, and be the best chef one can be.
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