History of Chefs and Restaurants

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History of Chefs and Restaurants
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Restaurants

• Restaurant is derived from the French word
  Restaurer, which means to restore.

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History of Restaurants

• 16th Century
• Guilds All food offered and prepared outside of
  the home was sold by Guilds.
• Guilds were a group of cooks who prepared and
  sold certain food items.

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History of Restaurants

• There were separate Guilds for meat, poultry and
  pies, breads, sauces and stews, and those who
  organized feasts.
• Each Guild had a monopoly on their particular
  food.

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History of Restaurants

• Inns and Taverns mainly provided sleeping
  accommodation and alcohol.
• When food was served at the Inn it would be
  obtained from the appropriate Guild and brought
  to the Inn where guests were served family style
  at communal tables.

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History of Restaurants

• 18th Century
• Paris 1765
• Monsieur Boulanger, a tavern keeper, opened the
  first restaurant. He advertised his special
  dish, sheep feet in white sauce.
• He prepared food at his tavern for customers who
  came in primarily to eat.

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History of Restaurants

• Paris 1782 Other Restaurants opened
• Antoine Beauvilliers offered wealthy diners a
  menu listing all dishes. The wait staff served
  patrons at small, individual tables in an elegant
  setting.

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History of Restaurants

• The French Revolution 1789 1799
• Guilds and their monopolies were abolished.
  Well-trained chefs who worked in the
  aristocracys private kitchens opened their own
  restaurants.

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History of Restaurants

• Early 19th Century
• More restaurants opened serving a wider selection
  of items and catering to a diverse clientele.

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History of Restaurants

• Grande Cuisine meals consisting of dozens of
  courses of elaborately and intricately prepared,
  presented, garnished and sauced foods.
• Antonin Careme was the prestigious chef who
  perfected Grande Cuisine.

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History of Restaurants

• Late 19th Century
• Restaurants opened in the Americas and throughout
  Europe.

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History of Restaurants

• London 1898 Auguste Escoffier refined Grande
  Cuisine to create Cuisine Classique or Classic
  Cuisine.
• Classic Cuisine is the simplification of
  flavours, garnishes, and fussy procedures of
  Grande Cuisine.

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History of Restaurants

• 20th Century
• Nouvelle Cuisine
• The rejection of overly rich and complicated
  dishes. The emphasis was on healthy eating,
  fresh ingredients of the highest quality and
  simple cooking methods.

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History of Restaurants

• Fernand Point was the chef who began the movement
  toward lighter and more simply prepared foods.

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Assignment

• Choose a restaurant that you have been at
  recently. How would you describe its cuisine?
• Describe the food and how it was prepared.
• Describe typical menu choices, including an
  appetizer, entrée, beverage and dessert.
• Describe the ambiance of the restaurant, the
  style of table, the lighting, etc.
• Describe the majority of the clientele.
• What else is particular about the restaurant you
  have chosen?
• Due Tuesday, September 7, 2010