Culinary Arts

Topics: Chef, Culinary art, Cooking Pages: 4 (778 words) Published: April 28, 2013
The purpose of this paper is to introduce the reader to the wonderful world of culinary arts. In the beginning people only saw cooking as a hobby or a chore. Now, it is regarded as a highly skilled profession. The passion for cooking can be found all around the world. Food has and will always continue to be a significant part of our daily lives.

Culinary art is defined as the practice or manner of preparing food or the food so prepared. Cooking is the transfer of energy from a heat source to a food; this energy alters the food’s molecular structure, changing its texture, flavor, aroma, and appearance. Professional cooking is a system based on a knowledge of and appreciation for ingredients and procedures (Lebensky 4).

In 1765, a Parisian named Boulanger began advertising on his shop sign that he served soups, which he called restaurants or restoratives. Before this time, the great chefs were employed in the houses of French nobility. In those days, restoratives, like all other cooked foods offered and purchased outside the home, were made by guild members. Each guild had a monopoly of preparing certain food items. There were separate guilds for rotisseurs (who cooked the main cuts of meat), patissiers (who cooked poultry, pies and tarts), traiteurs (who made ragouts), and porte-chapes (caterers who organized feasts and celebrations (Lebensky 4).

Boulanger’s establishment was closed after a lawsuit brought by the guild whose members accused Boulanger of infringing on their exclusive right to sell prepared dishes. Boulanger won in court and later reopened his establishment. Customers were served family style. Boulanger’s contribution to the food industry was to serve a variety of foods prepared on premises to customers whose primary interest was fine dining (Lebensky 4).

There are a growing number of aspiring cooks who are now becoming chefs and head cooks. Being a professional chef or head cook...
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