Auguste Escoffier, defined French Cuisine, credited with developing the hierarchy of kitchen brigade positions, and classified 5 sauce familiesi, Monsieur Boulanger, opened the first free-standing restaurant in Paris, Ferran Adrìa, Spanish chef, trained in French nouvelle cuisine and reinvented cuisine as we know it with the use of science and molecular gastronomy, Back of the House/ Production, Executive chef, sous chef, line cooks, short order cooks, pastry chef; all jobs relating to the preparation and plating of food, Front of the House/ Service, hostess, dining room manager, wine steward, headwaiter, servers; all jobs in the dining room and work with customers, Culinary Guilds, classic kitchen brigade resembles..., Culinary Guilds purpose, to monopolize preparing a specific type of food, farm to table movement, sourcing foods from nearby farms for fresher, better quality food, Le Cordon Bleu, one school to receive culinary training
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Culinary: Professionalism
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