2007 Annual International CHRIE Conference & Exposition
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restaurant to cook at the table (Clementlorford, 2005; Bloy, n.d.). By demonstrating their culinary skills in full view
of the dinning public, chefs further enhanced their professional image. Other inventions created by Soyer at this time
increased efficiency and product consistency in the kitchens of the great houses of the time (Clementlorford, 2005).
Chef Auguste Escoffier, known as the father of modern cuisine,
brought order to commercial kitchens by
introducing a hierarchal labour system (Dodgshun and Peters, 2004; Gillespie, 1994; Montage, 1986; Pauli, 1989;
Symons, 2004). This lead to the opportunity for structured professional development through on the job training, as
apprentices worked their way through the
‘partie system’
to rise to the much sought after executive status of
‘Chef
de Cuisine’
(Dodgshun and Peters, 2004; Gillespie, 1994; Pauli, 1989). Escoffier’s partie, or brigade style, approach
to structuring the working and training environment within a commercial kitchen exists to this day (Dodgshun and
Peters, 2004, Gillespie, 1994; Pauli, 1989). As Gillespie (1994) points out, this system “was and remains a means of
managing the division of labour in hotel and restaurant kitchens [by requiring] developmental stages of skills to be
mastered … for promotion … [along with] tighter financial and human resource control” (p. 20).
Together with technological and labour advancements, advancements in food microbiology have created
what Griffith (2006) describes as “the Golden Age of food microbiology” (p. 7). This Golden Age began with the
commercial heat processing work of the early food microbiologists Nicolas Appert and Louis Pasteur (Griffith,
2006; Pickersgill, 2004) and continues with the work of those who contribute to today’s more scientific approach to
food safety, which should be of major relevance to any one handling food (Dodgshun and Peters, 2004; Gillespie,
1994; Pauli, 1989). The food processing and shelf life improvement work of pioneers such as Appert and Pasteur,
which had its origins in the dairy industry (Griffith, 2006), has developed into the scientific control of food borne
illnesses through stringent food safety management techniques. The ongoing success of these food safety programs
requires competent staff and regular retraining to take into account any new developments in the food safety control
process
.
Breakthroughs in food microbiology programs are reflected in today’s government and culinary industry
training reforms (Griffith, 2006). One of these reforms includes the introduction of the scientific approach to food
safety known as Hazard Analysis Critical Control Point or HACCP (Dodgshun and Peters, 1999; Griffith, 2006;
Food Group, 2000). This program, which is gaining wider recognition, is based on greater control of microbiological
concerns at the production level (Food Group, 2000, p. 78). The combined effect of improving training, skills,
equipment and a greater understanding of the products being handled and eventually consumed has lead to a greater
recognition of the professionalism of chefs and cooks working in the culinary industry today (Gillespie, 1994;
Symons, 2004).
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