Becoming a Chef

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Becoming a Chef

• A lost tourist asks a New Yorker, how do you get
  to Carnegie Hall?

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Agenda

• Introduction and Syllabus
• Define Professionalism
• Name key historical figures responsible for
  developing food service professionalism.
• Prevent food poisoning and food borne illness by
  exercising hygienic standards and food handling
  and storage techniques to industry standards.
• Develop safe work habits to prevent injuries and
  common hazards in the kitchen.
• Have an understanding of the kitchen policies and
  requirements for dish and cleanup duties.
• Discuss Uniform and Knife kit ordering procedures

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Homework

• Chapter 5 in On Cooking
• Select a Book for the Quarter
• Watch a movie
• Movie Summary to share
• Worksheet one

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What does it mean to be a foodservice
professional?

• Respect for the craft
• Respect for yourself
• Respect for the products
• Desire for excellence
• Determination and follow-through
• Transferable skills
• Ability to work alone and as a team
• Ability to motivate yourself and others
• Ability to multi-task
• Visualize - dream
• Assist and serve
• Manage and delegate
• Work methodically-systematically
• Integrity

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The Five Grande Cuisines(euro-centric and
outdated)

• Latin (Mexican)
• Chinese
• Indian
• Italian/Mediterranean
• French/Continental
• The greatest influence on the structure of the
  modern restaurant

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How the French got us here

• Coined the term, literally
• restaurer to restore.
• First modern restaurant
• 1765 Parisian tavern keeper, a monsieur,
  Boulanger Hung a sign advertising the sale of
  his special restorative, a dish of sheep hocks in
  white sauce.
• Sued and Closed by a guild
• claimed that Boulanger was infringing on their
  exclusive right to sell dishes. Each guild had a
  monopoly on certain foods prepared. He triumphed
  in court and re-opened.

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Le Grande Cuisine (Early 19th century)

• Marie-Antoine Carème
• dozens of courses
• elaborately and intricately prepared, presented,
  garnished and sauced foods
• many complex courses over several hours
• Immersed in the Classical Studies

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Cuisine Classique(Late 19th Century)

• Auguste Escoffier
• Wrote the definitive text
• Compilation, Organization, and Refinement

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Nouvelle Cuisine(Early to mid twentieth century)

• Fernand Point
• Lighter and naturally flavored
• Simply prepared
• Focus on American Style Service

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American Culinary Revolution (circa 1960s)

• Democratized chefdom
• A few philosophical visionaries
• Alice Waters, Daniel Boulud, James Beard, MFK
  Fisker, Julia Child, et al.
• Identified opposing food communities Fast and
  Slow

SIMPLE
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Worldwide Culinary Symposium

• No longer a simple national issue
• Demands involvement
• What does Big Food mean to Little People?

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Safety and Sanitation

• The U.S. Public Health Service identifies more
  than 40 diseases that can be transmitted through
  food. Many can cause serious illness some are
  even deadly. Therefore, providing consumers with
  safe food is the food handlers most important
  task.

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Why Bacteria Grow

• Bacteria are everywhere
• Poor sanitation standards
• Poor personal hygiene
• Lack of training
• Cross contamination
• Food can be a source of pathogenic bacteria

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Six Conditions for Growth

• F.A.T. T.O.M.
• F.ood
• A.cidity
• T.ime
• T.emperature
• O.xygen (or lack of)
• M.oisture

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Preventing Food Borne Illness

• Keep bacteria from spreading
• Stop its growth
• Kill it
• Food Storage
• Proper Holding
• Handling and preparation
• The food danger zone!
• Rodent/Pest control

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Clean vs. Sanitize

• Clean
• To remove unwanted food particles, dirt, and
  other non-bacterial matter
• Sanitize
• To reduce bacteria to a safe level
• Sterilize
• To eliminate all bacteria (Improbable in a
  kitchen environment)

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HACCP Systems

1. Assessing Hazards
2. Identifying Critical Control Points
3. Setting up procedures for critical control points
4. Monitoring critical control points
5. Taking corrective actions
6. Setting up a record-keeping system
7. Verifying that the system is working

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Temperature Danger Zone
41 to 135
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Behavior modification is key

• Become aware of unconscious habits
• Hair
• Scratch
• Pick
• Chewing pen, etc

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Food storage rules specifically for our labs

• Chill down quickly in blast chiller
• Bag and tag Wrap and lable
• Put away in the correct area-learn the kitchen

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Safe food handling techniques specifically for
our labs

• Dry pot holders
• Let knives drop, dont try to catch them
• Stay close to your machine while running, do not
  walk away or get destracted.
• Learn how to take apart, and put back together
  equipment
• Leave the equipment and the kitchen cleaner than
  you found it.

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Cleaning and dish room procedures specific to our
labs

• Courtesy
• dish person most important in kitchen

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GOOD HYGIENE

• No dangling jewelery - watches, rings, earrings,
  piercings
• Bathe or shower daily-use deodorant, no heavy
  cologne, wash hair
• Keep nails short, if you have long nails, loose
  them
• Clean uniforms and shoes and hair restraint-white
  hat, white cap or hairnet
• Brush teeth and wash hands often, especially
  after the use of the bathroom

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PERSONAL SAFETY

• Working with knives
• keep eye on the work - 1 important rule carry
  away from body, pointed down at floor
• Right knife for right job
• use color coded cutting boards for the correct
  job
• Keep knives sharp and clean. Store properly after
  use. Never put knife in dish station.
• Cut away from body
• Hold and cut away from fingers, never towards the
  hands
• Let falling knife fall

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Working with machines

• pay attention to your work
• unplug while assembly or cleaning
• report defective equipment
• dry floor and hands while working with equipment
• use only if trained on equipment and authorized,
  If not, ask for help

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Preventing burns

• wear uniform correctly
• use dry pot holders or towels, never wet-avoid
  steam burns
• assume all metal surfaces are hot
• handles on pots should be turned away from front
  of stove to avoid catching a sleeve or shirt on
  them
• be careful around steamer, always open slowly
  with face and hands away from the door to avoid a
  facial steam burn.
• avoid spilling hot liquids from heavy pots use a
  buddy system
• protect eyes and skin from harsh chemicals and
  odors
• alert dishwasher to hot pans or pots
• communicate to others when walking through
  kitchen with hot pans or pots

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FIRES

• Preventing fires
• Keep water away from hot grease
• Keep grease or fat below fire temp, use equipment
  correctly
• Handling minor cooking fires
• Cover with pan lid to smother
• Use baking soda to smother, never water with
  grease
• If necessary, use fire extinguisher
• Handling oven fires
• Keep equipment clean to avoid fires
• If a fire starts, close door-fire is contained.
  Smother it.

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Lifting

• Examine object
• Hold close to body
• Ask for help
• Bend at the knees, not straight back and use legs

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Keeping floors safe

• clean up spills and grease-wash properly-do not
  salt the floor
• keep floors clean and dry-post signs when mopping
  and warn others of wet floors.

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Walking safely

• do not run
• wear non skid shoes, close toed
• know where your co-workers are at all times, look
  where you are going!
• carry tools correctly, knives pointed straight
  down.

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What should be done if there is an accident or
emergency situation?

• Cuts
• If minor, clean bandage and finger cot and glove.
  If serious, public
• safety is called and trip to ER.
• Burns
• cold water, towel, indirect icing-never grease or
  butter. If serious
• go to nearest hospital. Public safety called.
• Falls
• avoid, if you fall, check first to see if
  anything broken, then have someone help you up.
  Check for bruises and breaks. If serious, public
  safety needs to be called.
• Fires
• smother, pull alarm, get out of building
• Weather warnings
• follow public safety to shelter, or escape from
  building.