Research of Culinary Arts

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Earliest discovery of food came from the Roman Empire and had documentation.

15th Century
As the 15th century dawned, the highest of Italian renaissance flourished at Florence. Prosperity that reached beyond the very small royal population lent to dining as entertainment, in which common foods were decorated and flavoured. Mushrooms, truffles, garlic, and other infrequent used vegetables appeared. Pasta creations became filled and layered such as lasagne, ravioli, and manicotti. 16th Century
The history of French ascendancy in the culinary arts is traced to the Italians. The French were largely ignorant of fine cooking until Catherine de Medici arrived in France to become the bride of the future King
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Martha – Saint for female chef

Chef’s Uniform

1. Chef Jacket- the most important piece of chef apparel, white double-breasted jackets as a sign of dignity and cleanliness in the kitchen.

2. Chef Hat-the traditional chef’s hat is the most recognizable part of the uniform. Traditional colored white and could be as high 18 inches, the number of pleats in based on legend; during the time of Careme, chef’s would boost culinary skills in cooking eggs at least one hundred ways. They are proud to claim that they could serve their royal masters with different egg dish everyday in the year without repeating even one dish.

3. Chef pants-are usually chequered, white often black and white, to hide spills. Executive chef’s wear black pants while other members of the brigade wear chequered, pattern pant. For baking all kitchen brigades wear pure white.

4. Chef Apron- are usually white and made of sturdy cotton or cotton mix. Most chefs wear half aprons that fall from the waist and some wear full-bib styles with front pockets. Side slits allow for easy access to internal pants pocket. Tangle-free tie pull the apron together.

5. Chef shoes-are usually black fully enclosed and provides support to the body and feet. Chef shoes are slip-ons with washable in-soles and slip-resistant soles.

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