HOSP 180 Lecture Notes - Lecture 6: Chez Panisse, Nouvelle Cuisine, Charlie Trotter

• School: University of Delaware
• Department: Hotel, Restaurant and Institutional Management
• Course: HOSP 180
• Professor: Kline

Document Summary

Auguste escoffier - goal was to achieve lightness, grace, order, and perspicuity of food became popular. Lighter, based on simpler preparations with the aid of processor, blenders, and juicers, using more natural flavors and ingredients. Instead of thickening a sauce with a flour based roux, a pur e of veggies could be used instead. Fusion - blending of flavors and techniques from two cuisines: alice waters - (chez panisse in berkley cali) is credited with the birth of cali cuisine, paul prudhomme - cajun style, charlie trotter - king of fusion. Characteristics of a chef: multicultural cooking skills, strong employability traits, passion, dependability, cooperation, initiative, management skills, strong supervisory training, sense of urgency, accounting skills, sanitation/safety knowledge, nutritional awareness, respect employees, marketing/merchandising skills. Employability traits : passion, initiative, dedication, sense of urgency, dependability, you cant do it alone, back to basic cooking - taking classical cooking methods and infusing modern technology and science to create healthy and flavorful dishes.