Ferdinand Metz CMC Focus on taste taste before

Ferdinand Metz CMC “Focus on taste, taste before anything else. ” Anton Flurey CMC Y 1. U 4. 1 Professionalism Fritz Sonnenschmidt CMC “keep it simple, focus on flavors. ”

Professionalism • Recipe for Professionalism: Noble Masi CMB “One cannot underestimate the need for passion… One with passion always seeks the highest standards. ” • Knowledge • Skill • Taste • Judgment • Dedication • Pride • Respect

Knowledge • Culinary Professionals need to: Jacquy Pfeiffer “A lifetime is not long enough to learn pastry. One always needs to keep working on mastering this ever changing craft. That’s what makes pastry so fascinating – it’s a never-ending story. ” • Identify, purchase, utilize, and prepare a wide variety of foods • Train and supervise a safe, skilled, efficient staff • Understand apply scientific and business principles • Professional Development • Books, periodicals, travel, new dishes • Professional organizations • • American Culinary Federation National Restaurant Association & NRAEF Research Chefs Association American Hotel Motel Association

Skill Ewald Notter "It's important to get out there and see what other people are doing. There's always some new technique or equipment everywhere I go. So even as a teacher, I'm always learning new things when I travel. " • Practice, practice; hands-on experience provides the skills necessary to produce quality foods quickly and efficiently • What does not go out of fashion are well trained, skilled, and knowledgeable culinary professionals • Focus on basics, foundations

Flavor, Aroma, Taste • Flavor: refers to all the sensations produced by whatever is in the mouth but mostly the food’s aroma and taste Alice Waters ”It makes me believe in my mission that if people taste something that's irresistible, it will wake them up like it woke me up when I went to Paris. " • If you change the aroma, but not the taste, you’ll change the flavor • Taste refers to our ability to identify substances like food, minerals, and even poisons. • Salt – Sour – Bitter – Sweet – Umami • The tongue and mouth also recognizes other sensations: fattiness, astringency, calcium, metal, spicyhot, minty-cool, numbness, mouthfeel, temperature • Consider how flavors, appearances, textures, aromas of various foods interact creating a total taste experience

Judgment • Professionals Alton Brown The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef. ' Mark my words. ” • Use discretion and appropriate behavior with coworkers, supervisors, employees • Select menu items • Determine what to order • Decide how to combine ingredients • Approve finished items for service • Requires experience • Can involve failure • Learn from mistakes

Dedication • Culinary work is physically and mentally demanding Jacques Pepin “You have no choice as a professional chef: you have to repeat, until it becomes part of yourself. I certainly don’t cook the way I did forty years ago, but the technique remains. And that’s what the student needs to learn: the technique. ” • Long hours, hectic pace, coupled with the need for efficiency, consistency, accuracy and teamwork

Pride • Pride in self and pride in product • Appearance Anthony Bourdain ” Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone. ” • Kitchen safe leather shoes • Properly fitted and worn chef pants (black, checked, striped) • Checked help disguise stains • Clean, pressed, white double-breasted jacket • Rebuttoned to hide dirt, double layer for protection • Clean, ironed apron • Protects uniform and body • Neckerchief • Absorbs perspiration • Toque (hat) • Absorbs perspiration, shows position

Respect • Respect for ingredients • Source, utilization • Respect for guests Thomas Keller ”Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together. ” • Quality standards, customer needs, criticism • Respect for co-workers • Golden rule • Personal responsibility • • • Working without excuses Taking responsibility for mistakes Asking for help, when necessary Punctual for work Extra effort, being an asset

Workstations • A workstation is a work area in the kitchen dedicated to a particular task • Workstations using the same or similar equipment for related tasks are grouped together into a work section • Guiding principle is to maximize the efficiency of the flow of goods and staff

Education • On-the-Job • Exposes student to the cuisine offered at that restaurant • Formal education • Learn a variety of cuisines, theories, techniques • Employers are increasingly looking for applicants with culinary degrees

Work Section Work Station Hot-Foods Section • • • Broiler station Fry station Griddle station Sauté/sauce station Holding Garde-manger Section • • • Salad greens cleaning Salad station Cold foods preparation Sandwich station Showpiece preparation Bakery Section • • Mixing station Dough holding and proofing Dough rolling and forming Baking and cooling Dessert preparation Frozen dessert preparation Plating desserts

Work Section Work Station Banquet Section • Steam cooking • Dry-heat cooking (roasting, broiling) Short-order section • • Beverage section • Hot beverage station • Cold beverage station • Alcoholic beverage station Holding and plating Griddle station Fry station Broiler station

Kitchen Brigade System • System of staffing a kitchen so each worker is assigned a set of specific tasks • Tasks are related by cooking method, equipment, or types of foods being produced

Escoffier’s Kitchen Brigade System Kitchen Staff Responsibility Chef • Responsible for all kitchen operations Sous Chef • Second chef, covering chef or station chefs • Accepts orders and relays to station chefs, reviews dishes Station Chefs • • • Sauté chef, Saucier Fish chef, Poissonier Grill chef, Grillardin Fry chef, Friturier Roast chef, Rôtisseur Soup chef, Potager Vegetable chef, Legumier Pantry chef, Garde-Manger Swing cook, Tournant, where needed Pastry chef, Pâtissier • • • Demi-chefs, Demi-Chef, assistant Commis, apprentice Hot appetizer chef, Entremetier Butcher, Coucher Expediter, Aboyeur Candy chef, Confiseur Bread baker, Boulanger Frozen dessert chef, Glacier Showpiece baker, Décorateur

Dining Room Brigade Staff Responsibility Dining Room Manager, Maître d’ • Trains all service personal, oversees wine selection, works with chef to develop menu, organizes seating chart, seats guests Wine Stewart • Responsible for wine service (purchasing), assists guests with selection, serves guests Head Waiter • Service throughout the dining room, or section of it Captains • Explaining menu to guests, takes their orders, tableside preparations Front Waiter • Assuring tables are set for each course, food delivered properly to tables, needs of guests are met Back Waiter • Clearing plates, refilling water glasses, other general tasks appropriate for new dining room workers