Culinary Arts Argumentative Essay Example For Students

Culinary Arts Argumentative Essay The mantra of using fresh, local, ND seasonal ingredients at Waters Chew Pansies, as well as other similar New American cuisine restaurants, has greatly changed food served in restaurants and at home, thus creating California Cuisine and a broader movement in the cuisine of the United States. ALICE WATERS Alice Louise Waters (born April 28, 1944) is an American restaurant promoter and co-owner of Chest Pansies, the original California cuisine restaurant in Berkeley, California, as well as the informal Cafe Fanny in West Berkeley. A champion of locally grown and fresh ingredients, she, along with Jeremiah Tower (chef of Chew Pansies from 1972-8), have been credited with creating and developing California Cuisine and she has written or co-written several books on the subject, including the influential Chew Pansies Cooking (written with then-chef Paul Bernoulli). She has also promoted organic and small farm products heavily in her restaurants, in her books, and in her Edible Schoolyard program at the King Middle School in Berkeley. Her ideas for edible education have been introduced into the entire Berkeley school system, and with the current crisis in childhood obesity, have attracted the attention Of the national media. She is a leading advocate Of a multi-billion dollar stimulus package that works to give every child in the public school system free breakfast, lunch, and an afternoon snack. She states that taxpayers should endorse this package because we are already paying for it in terms of our health. Waters advocates eating locally produced foods that are in season, because she believes that the international shipment of mass-produced food is both harmful to the environment and produces an inferior product for the consumer, Waters developed a new view of the importance of food during her first trip to France in 1965. She began to see that some of her peers deprived themselves of good food. Waters is known to believe that its not enough to liberate yourself politically, to liberate yourself sexually you have to liberate all the senses. She believed that eating together was a socially progressive act, one that was under threat from the fifties American TV, frozen-food culture. Waters introduced to America many foods that today may seem commonplace, such as salads of mixed greens. We ever doing those very early on. Think lettuce was my first passion. As bringing seeds over in the early seventies from France and planting me in my backyard, vaunting a French kind of salad, with Fri.. And mach. Im sure I have contributed to the awful demise Of the concept of muscles, just by promoting in many, many, many ways. And now, of course, one Of those big companies has grabbed on to the idea, and they cut up big lettuces and put me in a bag, mix me up, and call me muscles. Who is it- Dole pineapple or someb ody? Personal Alice Waters was born on April 28. 1944 in Chatham, New Jersey. In 1367. He earned her Bachelor of Arts degree in French Cultural Studies from the university of California, Berkeley. She then trained at the Interiors School in London, followed by a year traveling throughout France. She opened Chew Pansies in 1971. Waters has been married twice - briefly to French filmmaker Jean-Pierre Goring: and to Stephen Singer, an importer of Italian olive oil and Chew Panniers wine buyer. Her daughter, Fanny, was born in 1983, and a year later Waters opened a stand-up breakfast and lunch restaurant called Cafe Fanny located at the corner of Cedar and San Pablo in Berkeley. Interest in fresh local ingredients Waters interest in the possibilities of fresh local ingredients was inspired by her sit to prance in the summer of 1964 and, especially, a particular meal she had in Brittany. Ive remembered this dinner a thousand times, says Alice. The chef, a woman, announced the menu: cured ham and melon, trout with almonds, and raspberry tart. The trout had just come from the stream and the raspberries from the garden. It was this immediacy that made those dishes so special. Her Chew Pansies Restaurant web page says: All our produce, meat, poultry, and fish come from farms, ranches, and fisheries guided by principles Of sustainability. Chew Pansies Chew Pansies, established in 1971, is considered to be one Of the most influential dining establishments in the united States. This was the public venue in which Waters could put her culinary ideals into practice, using fresh, local, and seasonal ingredients. The restaurant established working relationships with loca l farmers and suppliers in order to do so. It also launched the careers of many notable chefs, including Jeremiah Tower, and Paul Bernoulli. Counter-claim Jeremiah Tower has often credited Alice Waters with the invention of the then new style of California Cuisine, He left Chew Pansies in 1977 and began an important career on his own. From 1978 to 1981 he worked at other Northern California restaurants, like Venetian in Big Sure and Balboa Cafe in San Francisco, He also taught briefly at the California Culinary Academy during the schools earlier years, around 1978. Tower opened his own restaurant, the widely acclaimed Stars in San Francisco; it was a business partnership with the same investors involved in another popular restaurant called Santa F-e Bar and Grill in Berkeley, California. Tower knew the chef who opened Santa Fee Bar Grill, as he was a former colleague at Chew Pansies, Tower has criticized Waters for aging most, it not all, the praise and credit for the acclaim of Chew Pansies: furthermore, he seems to criticize her for taking credit for the primary leadership in the new California Cuisine movement and the American Culinary Revolution. . He also questions Waters role as an actual chef in the kitchen, implying that she has not cooked in years, then also questions her role in the restaurant altogether. Tower has written about this issue of contention in his book, California Dish: What saw (and cooked) at the American Culinary Revolution (2003), quoting many Of his peers from Chew Pansies for support. Many of these peers have since gone on to other ventures, much as Tower himself has done. Many Of them are equally popular and prolific in the ongoing development of the new California Cuisine or the New American Classics to Which Tower refers. Tower is praised for his contributions by various popular chefs, among them Sara Milton and Jacques Pine. On the back of California Dish the following quotations appear: The food of Jeremiah Tower has always satisfied my belly and my soul. He was there from the start and is more qualified than anyone else to tell the story of the American food revolution of the last hairy years -Jac ques Pine California Dish delivers on the double meaning implicit in its title it serves up a longtime insiders juicy perspective on the key players of the American culinary revolution -Sara Milton The Kitchen Brigade Rationale The professional cook may work in kitchens large enough to use the full kitchen brigade down to one or two cook operations. Knowing the evolution of the brigade and the duties of each department or apart will help the cook to find his place in any kitchen. Learning Outcome When you complete this module you will be able to. __ Discuss the evolution and duties of the kitchen brigade. Resources http://www. Fodder Renee. Com/HTML/wgeorgesaugusteescoffer. HTML http://en. Wisped. Org/Wick/Scoffer http://www. Dereference. Com/HTML/humanitarianisms. HTML http://view. Geocities. Com/Naperville/SASS/creme. HTML Learning Objectives Here is what you will be able to do when you complete each step. 1. Cite deconstructions of Creme to cooking. 2. Discuss the contributions of Scoffer to classical cooking. 3. Cite the duties of each of the major positions in the classical brigade. 4. Explain modern variations of the classical brigade. Performance Evaluation To show that you have mastered this task, here is what you will be asked to do: Complete module assessment. A good man is hard to find 2 EssayIs the chef when the chef is away. Helps the chef with menu development, scheduling, purchasing and any of other responsibilities of running the kitchen. Is often the expediter as well Chefs De partier (station chefs) roughly equivalent to our current line cooks. In a large institutional kitchen like the hotel operations that Scoffer ran, specialization loud be key, hence the incredible number of possible stations. Now, many of these stations are lumped together in the normal restaurant, and even large hotel operations dont usually have this level of specialization. We also now seem to make the distinction, rightly or wrongly, to calling them line cooks instead of station chefs. Without further ado, here are the positions: Saucier (saute station chef) This is the guy or gal who you see sweating over the stove with multiple saute pans making your pasta, your pan-fried meats, etc, This is often the most emending job on the line because of the quantity and variety of dishes that the saute person encounters. Not only does the saute often times build sauces right in the pan, he or she also has to time dishes to come out with the rest of the line and also has to finish many dishes in the oven. Thats a lot of logistics to keep track of and a lot of skill involved. Poisoned (fish station chef) One of those positions that you dont see these days. Has been absorbed into Other positions. Geraldine (grill station chef) This position is usually combined with the rotisserie roast station chem.. This is your broiler (for steakhouse mavens) or your grill cook for burger places. This position is key for obvious reasons if the meat isnt cooked properly, chaos occurs. Food costs skyrockets, guests cant eat in a timely fashion. Titers crumble basically civilization as we know it deteriorates into a disaster movie. Fritterer (fry station chin This position is sometimes called the man in the middle. In most standard kitchens the saute chef will be on one side, the fry cook will be in the middle and the broiler cook will flank him. The fry cook does more than just fry stuff though. He or she might pick up tasks from either end. There are certain dishes that he or she will be responsib le for. Its an anchoring-type position because he or she could be considered a floater in a way. They might assist either end it they are getting pounded. Pottage (soup station chef) -This task is usually handled by other positions, The chef might take it as a personal project, dish it off to the souse Chest, or assign various personnel to the task. He or she might very well have a soup specialist but that will be only part of their responsibilities. Usually, it would be the responsibility f a dedicated prep person or persons, cooks Who do a lot of the basic tasks that have to be done cutting veggies and potatoes, preparing stocks and sauces needed en mass, cutting meat, etc. Legume (vegetable station chef) once again, not really used in the modern kitchen. This would be handled by prep cooks and various line cooks depending on the dish. Entireties (for lack of a better word, intermezzo or entree chef)- In Scoffers time, this was often a combination of the previous two positions. They handled things served after the roast course (veggies, fruits or sweet items like sorbets). Boucher (butcher). Pretty obvious here. Cuisine (cook) sort of a catch-all term. Might have a specific dish to prepare, or might be a utility person. Garden-manger (pantry chin in charge Of the cold line, i. . The pantry. The pantry is where you get the salads, cold appetizer, pats, cold cuts (charcuterie), terrines, hors doeuvre, and in some kitchens is in charge of breakfast. In most kitchens, you have line cooks that are in charge of setting up the cold line. Garden. Manger per SE is a vanishing position. This is usually just a part of the supervisory area of the chef and souse chef. But TTS still an important position in many large hotel operations. Ay the way, its pronounced guard monogamy, not guard manager, Carson De cuisine (prep cook). Pretty selenographer. Does all of the grunt (yet important) work. Takes big things and makes them small. Makes things in quantity. Usually is off to themselves doing their thing. Outran floater. Works where needed. There are also deem-chefs (assistants or literally little chefs) and commit (no, not communists, but apprentices). And then we come to the baked section. Im going to throw them all into one description starting with the main person: Patisserie (pastry chef). The big dog of desserts, the patsy of pastry, the baron of baked goods, We still have this position in some restaurants and in every decent sized hotel operation. This is the chef responsible for all baked goods. On the organizational chart, he or she is basically equal to the souse chef and they answer to the chef. In modern operations, they usually handle all of the baking and they might have an assistant. In Scoffers System, it was broken down this way ballooner (bread baker), connoisseur (candies and petit fours), glacier (chilled and frozen desserts) undecorated (special cakes, showpieces, cake decoration, etc. ). Finally we come to the two most important positions in the kitchen plunger (dishwasher) and narration (pot and pan washer). These positions are the grease on which the kitchen runs. Without them, everything fails. There are also two auxiliary positions that, even in Scoffers day, werent that common and were usually performed by others. They are Barbour (expediter) and communal (preparer of the staff or family meal). And now you know the basis for our modern kitchen, thanks to Scoffer, who codified the design of the modern kitchen and who is responsible for the traditional Moot and cold line arrangement of most modern kitchens.