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Aug 25, 1553
Henry IV
Henry IV ruled from 1553-1610. During this time, guilds were responsible for preparing foods. -
Industrial Revolution
“The dramatic growth and diversification of the food service industry is due in part to the Industrial Revolution and the social and economic changes it wrought, including the introduction of new technologies, foods, concerns, and consumers.” -
Boulanger's Restaurant
Monsieur Boulanger opened the first modern restaurant in Paris, France when he sold a special sheep feet dish at his tavern in opposition to the guilds who prepared food at the time -
Antonin Carême
Antonin Carême was a chef who specialized in Grande Cuisine, an elaborate style of cooking that focused on making food look and taste incredible. It was difficult and fancy. Carême was responsible for many advancements in the culinary field such as “systems for classifying sauces”, kitchen tools, and books . -
Auguste Escoffier
Auguste Escoffier was responsible for the brigade system and the creation of the Classic Cuisine style. -
Fernand Point
Fernand Point and his students Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, François ise and Louis Outhier, along with chefs Michel Guérard and Roger Vergé founded Nouvelle cuisine, a stye of cooking that focused on “natural flavors, shortened cooking times, and innovative combinations.” -
Le Guide Culinaire Classic
This was Auguste Escoffier’s manuel that explained Classic Cuisine -
Gaston Lenôtre
Gaston was a chef who opened a culinary school to help bring more chefs into the culinary industry when it was lacking qualified bakers. Gaston himself served all of Paris with his catering business. -
Ferran Adrià
Ferran Adrià is a cook who worked at elBulli ( slang for the bulldog) in Spain. He experiments with food in a field of study known as molecular gastronomy. -
Chez Panisse opens
Alice Waters opened Chez Panisse in Berkeley in 1971 as a restaurant that would sell simple, local food. It was an early example of New American Cuisine