Logical (Math Smart)

By AguirreGZ
  • Sep 30, 1399

    Henry IV

    Henry IV
    Henry IV ruled from 1553-1610. During this time, guilds were responsible for preparing foods.

  • Industrial Revolution

    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

    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
    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
    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.” (Labensky, Hause, Martel 6)

  • 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. Lenotre also was careful with how he preserved his products. He used freezing to store his products.

  • Ferran Adrià

    Ferran Adrià
    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.” (Labensky, Hause, Martel 6)