CA I Chapter 1 Welcome to the Industry (Chefs)

Front

Who defined the art of haute cuisine?

Back

Marie-Antoine Careme

Front

Who is credited with establishing exact rules of conduct and dress for chefs?

Back

Georges August Escoffier

Front

Who is responsible for popularizing French cuisine and techniques in the United States?

Back

Julia Child

Front

Who believed that cuisine was simply a branch of architecture, as demonstrated by his elaborate pieces montees?

Back

Marie-Antoine Careme

Front

Who built his restaurants near railroad stops across the United States to take advantage of the crowds of passengers?

Back

Fred Harvey

Front

Who developed the kitchen brigade system?

Back

Georges August Escoffier

Front

In 1765, who began serving hot soups called restaurers for their health-restoring properties?

Back

Boulanger

Front

Who brought the concept of the use of a fork to France?

Back

Catherine de Medici

Front

Who is responsible for the farm-to-table movement?

Back

Alice Waters

Front

Which chef is responsible for creating the 5 mother sauces?

Back

Escoffier