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The Past, Present and Future of Gastronomy?
(September 2009)
Today we discuss the history of gastronomy; the leading
lights of the past, review the current state of play and
assess the possibilities for the future.
Should you ask many of the Michelin Starred chefs of
today – “Who is the godfather of modern Haute Cuisine?"
– you are likely to get but one answer; Escoffier.
Georges Auguste Escoffier was born on 28th October
1846 and died on 12th February 1935. His seminal work
– Le Guide Culinaire (1903) – remains close to the
hearts and minds of chefs of today. His contribution to
the chef world was enormous on several fronts – far
beyond that of a modernising recipe and textbook on
food. He essentially lifted the field of cooking to an art
form, gaining it genuine, across the board, respect as a
true profession.
He was also the first to introduce a structured brigade
system into the kitchen – the one we know and
understand today: Head Chef, Sous Chef, Chef de Partie,
Commis and so on.
In acknowledgement of his contribution to cooking he
was recognised in France with the Cross of the Legion d’
Honneur and before his death promoted to an Officier of
the Legion. This was a truly extraordinary feat for a chef.
Instigated in 1802 by Napoleon Bonaparte, the Legion d’
Honneur (in five categories) remains today as the
highest accolade that can be bestowed upon a civilian.
While some might argue that Escoffier spent the peak of
his career cooking at the Grand Hotel in Monte Carlo, he
was probably more famous for the time he spent cooking
at The London Savoy (in other words, outside of France).
It was during this time that he further developed an
association with Cezar Ritz – who would go on to found
the Ritz Hotels.
While at the Savoy, Escoffier is credited with having
created Peche Melba in honour of the opera singer Nellie
Melba and Tournedos Rossini in honour of the
composer.
The Michelin brothers creation – Guide Rouge – did not
start awarding stars until the mid-1920s, perhaps they
too were inspired by the feats of Escoffier. Since this
advent was somewhat after Escoffier’s prime, it is hard to
tell how many protégés were spawned with multi-
Michelin stars to their name.
The proliferation of Michelin starred chefs today
demonstrates how far gastronomy has come, both as a
respected and recognised profession and one that is
accessible to a wider audience.
An interesting observation of the Michelin starred chef
community of today, is the predominance of interlinked
backgrounds: Like sharing the same school in common,
except in this case the schools are Michelin starred
kitchens of mentor Michelin starred chefs.
You could view an organisation chart or matrix of the
backgrounds of today’s Michelin Starred community and
you would find a myriad of links, where each link reflects
a period of work experience with one another. Perhaps
the best way to view this is as a kind of family tree.
An extraordinary factor is that to achieve the necessary
heights of recognition a chef must go through the barrier
of self-development.
Training by a mentor is one thing and being able to
reproduce somebody else’s work precisely is an
achievement. However, it is the artist, not the forger that
receives the accolades.
Each chef, having completed the first part of the journey
in a mentor’s kitchen, must “find their own cuisine” and
“express themselves” as food on a plate. This can prove
the longest part of the journey and to achieve two
Michelin Stars, one imagines a fully developed ‘unique’
approach is utterly essential.
Before we move on, let us consider two other chefs from
the history of Gastronomy and consider their
contribution. One before Escoffier, who some have
argued inspired the great man and one slightly after.
“The king of chefs, and the chef of kings” Marie Antoinne
Careme was born on 8th June 1784 and died on 12th
January 1833 and was perhaps the first true celebrity
chef. He cooked at the Congress of Vienna (after the fall
of Napoleon) and was also chef de cuisine for George IV,
Tsar Alexander I and banker James Mayer Rothschild.
Careme’s level of influence is debated – did he invent
serving one dish after another instead of all the food
arriving at once? Did he invent the chef's hat (toque)?
Did he actually (eventually) inspire what Escoffier much
later called Tournedos Rossini?
He certainly officially categorized sauces and made a
step change in gastronomy from where it had been in
France – fresh vegetables, fewer ingredients, sauces
and sauces that were lighter (sound familiar?).
Now for one final chef from the history of gastronomy –
Fernand Point. Point was born in 1897 and died in
1955. His main restaurant was La Pyramide, south of
Lyon. Point’s recipe book Ma Gastronomie was
produced after his death and remains a collectors item.
(September 2009)
Today we discuss the history of gastronomy; the leading
lights of the past, review the current state of play and
assess the possibilities for the future.
Should you ask many of the Michelin Starred chefs of
today – “Who is the godfather of modern Haute Cuisine?"
– you are likely to get but one answer; Escoffier.
Georges Auguste Escoffier was born on 28th October
1846 and died on 12th February 1935. His seminal work
– Le Guide Culinaire (1903) – remains close to the
hearts and minds of chefs of today. His contribution to
the chef world was enormous on several fronts – far
beyond that of a modernising recipe and textbook on
food. He essentially lifted the field of cooking to an art
form, gaining it genuine, across the board, respect as a
true profession.
He was also the first to introduce a structured brigade
system into the kitchen – the one we know and
understand today: Head Chef, Sous Chef, Chef de Partie,
Commis and so on.
In acknowledgement of his contribution to cooking he
was recognised in France with the Cross of the Legion d’
Honneur and before his death promoted to an Officier of
the Legion. This was a truly extraordinary feat for a chef.
Instigated in 1802 by Napoleon Bonaparte, the Legion d’
Honneur (in five categories) remains today as the
highest accolade that can be bestowed upon a civilian.
While some might argue that Escoffier spent the peak of
his career cooking at the Grand Hotel in Monte Carlo, he
was probably more famous for the time he spent cooking
at The London Savoy (in other words, outside of France).
It was during this time that he further developed an
association with Cezar Ritz – who would go on to found
the Ritz Hotels.
While at the Savoy, Escoffier is credited with having
created Peche Melba in honour of the opera singer Nellie
Melba and Tournedos Rossini in honour of the
composer.
The Michelin brothers creation – Guide Rouge – did not
start awarding stars until the mid-1920s, perhaps they
too were inspired by the feats of Escoffier. Since this
advent was somewhat after Escoffier’s prime, it is hard to
tell how many protégés were spawned with multi-
Michelin stars to their name.
The proliferation of Michelin starred chefs today
demonstrates how far gastronomy has come, both as a
respected and recognised profession and one that is
accessible to a wider audience.
An interesting observation of the Michelin starred chef
community of today, is the predominance of interlinked
backgrounds: Like sharing the same school in common,
except in this case the schools are Michelin starred
kitchens of mentor Michelin starred chefs.
You could view an organisation chart or matrix of the
backgrounds of today’s Michelin Starred community and
you would find a myriad of links, where each link reflects
a period of work experience with one another. Perhaps
the best way to view this is as a kind of family tree.
An extraordinary factor is that to achieve the necessary
heights of recognition a chef must go through the barrier
of self-development.
Training by a mentor is one thing and being able to
reproduce somebody else’s work precisely is an
achievement. However, it is the artist, not the forger that
receives the accolades.
Each chef, having completed the first part of the journey
in a mentor’s kitchen, must “find their own cuisine” and
“express themselves” as food on a plate. This can prove
the longest part of the journey and to achieve two
Michelin Stars, one imagines a fully developed ‘unique’
approach is utterly essential.
Before we move on, let us consider two other chefs from
the history of Gastronomy and consider their
contribution. One before Escoffier, who some have
argued inspired the great man and one slightly after.
“The king of chefs, and the chef of kings” Marie Antoinne
Careme was born on 8th June 1784 and died on 12th
January 1833 and was perhaps the first true celebrity
chef. He cooked at the Congress of Vienna (after the fall
of Napoleon) and was also chef de cuisine for George IV,
Tsar Alexander I and banker James Mayer Rothschild.
Careme’s level of influence is debated – did he invent
serving one dish after another instead of all the food
arriving at once? Did he invent the chef's hat (toque)?
Did he actually (eventually) inspire what Escoffier much
later called Tournedos Rossini?
He certainly officially categorized sauces and made a
step change in gastronomy from where it had been in
France – fresh vegetables, fewer ingredients, sauces
and sauces that were lighter (sound familiar?).
Now for one final chef from the history of gastronomy –
Fernand Point. Point was born in 1897 and died in
1955. His main restaurant was La Pyramide, south of
Lyon. Point’s recipe book Ma Gastronomie was
produced after his death and remains a collectors item.
Point mentored many great chefs – Alain Chapel, Paul
Bocuse, The Troisgros brothers, Louis Outhier and
Georges Perrier.
In fact at one time, seven of the eighteen Michelin Three
Star restaurants in France were headed by chefs that had
been through his kitchens.
Fernand Point is often cited as the godfather of what
became known as nouvelle cuisine.
It has been argued that authors Henri Gault and
Christian Millau (of The Gault & Millau Guide – which
remains a leading guide in France today) coined the
phrase when describing the style of cooking employed by
the leading chefs that were commissioned to cook for the
maiden flight of Concorde in 1969.
Gault & Millau went a step further and described a list of
ten characteristics that defined this latest application of
the phrase - nouvelle cuisine.
While many may remember, during the 1980s, the
application of nouvelle cuisine as going to an extreme of
tiny courses and as a ‘fashion that faded.’
However, just take a look at the defined criteria of that
time and see how they hold up in the present.
What follows is taken directly from the Wikipedia entry for
nouvelle cuisine:-
• A rejection of excessive complication in cooking.
• Cooking times for most fish, seafood, game birds, veal,
green vegetables and pâtés were greatly reduced in an
attempt to preserve the natural flavours. Steaming was
an important trend from this characteristic.
• The cuisine was made with the freshest possible
ingredients.
• Large menus were abandoned in favour of shorter
menus.
• Strong marinades for meat and game ceased to be
used.
• They stopped using heavy sauces such as espagnole
and béchamel (originally defined by Careme as ‘Mother’
Sauce Groupings), in favour of seasoning their dishes
with fresh herbs, quality butter, lemon juice, and vinegar.
• They used regional dishes for inspiration.
• New techniques were embraced and modern
equipment was often used.
• The chefs paid close attention to the dietary needs of
their guests through their dishes.
• The chefs were extremely inventive and created new
combinations and pairings.
There has certainly been a continued trend in the modern
era to cook food to optimise clean, clear and deep
flavours of the main ingredients, avoiding heavy or
cloying sauces and using the best, freshest possible
ingredients.
There too, has been a continued trend in making
interesting combinations that excite the palate.
So where are we in the modern era? Perhaps we
experience greater diversity as many more chefs have
exploded onto the restaurant scene bringing their own
interpretations of the past while adding their own unique
signature to the present and future.
Do we have a Careme or Escoffier or Fernand Point in
our midst? The likes of Ferran Adria, Heston Blumenthal
and Rene Redzepi are among the men of the moment.
What was once described as ‘molecular gastronomy’ is
certainly very interesting – it demonstrates, what could be
argued, as a natural link between cooking and science.
A link that can only grow over time.
The fact that we can now understand that long, slow
cooking at lower temperatures protects the molecules of
meat and in so doing optimizes taste and texture can
only be a positive step forward - or too that chemically,
certain combinations can be proven to have an enhanced
effect on the palate.
It is also fascinating that engagement of the other
senses can improve the eating experience above and
beyond enhancing taste.
Likewise, science will have a part to play with obtaining
the optimum level of nourishment from a dish (its
‘bioavailability’) and what we understand of as ‘healthy’
in a menu today may be redefined over time by science.
Michelin Chef’s have certainly made natural strides in the
modern era to present dishes that are significantly more
‘healthy’ than their forebears but are we due to see a
step change here?
There is on going and significant research being
conducted into foods, the combining of foods and the
associated health impacts.
Only time will tell. In spite of the fact that man has been
eating since the dawn of man – top end gastronomy
remains a relatively young art or should we say, science?
Bocuse, The Troisgros brothers, Louis Outhier and
Georges Perrier.
In fact at one time, seven of the eighteen Michelin Three
Star restaurants in France were headed by chefs that had
been through his kitchens.
Fernand Point is often cited as the godfather of what
became known as nouvelle cuisine.
It has been argued that authors Henri Gault and
Christian Millau (of The Gault & Millau Guide – which
remains a leading guide in France today) coined the
phrase when describing the style of cooking employed by
the leading chefs that were commissioned to cook for the
maiden flight of Concorde in 1969.
Gault & Millau went a step further and described a list of
ten characteristics that defined this latest application of
the phrase - nouvelle cuisine.
While many may remember, during the 1980s, the
application of nouvelle cuisine as going to an extreme of
tiny courses and as a ‘fashion that faded.’
However, just take a look at the defined criteria of that
time and see how they hold up in the present.
What follows is taken directly from the Wikipedia entry for
nouvelle cuisine:-
• A rejection of excessive complication in cooking.
• Cooking times for most fish, seafood, game birds, veal,
green vegetables and pâtés were greatly reduced in an
attempt to preserve the natural flavours. Steaming was
an important trend from this characteristic.
• The cuisine was made with the freshest possible
ingredients.
• Large menus were abandoned in favour of shorter
menus.
• Strong marinades for meat and game ceased to be
used.
• They stopped using heavy sauces such as espagnole
and béchamel (originally defined by Careme as ‘Mother’
Sauce Groupings), in favour of seasoning their dishes
with fresh herbs, quality butter, lemon juice, and vinegar.
• They used regional dishes for inspiration.
• New techniques were embraced and modern
equipment was often used.
• The chefs paid close attention to the dietary needs of
their guests through their dishes.
• The chefs were extremely inventive and created new
combinations and pairings.
There has certainly been a continued trend in the modern
era to cook food to optimise clean, clear and deep
flavours of the main ingredients, avoiding heavy or
cloying sauces and using the best, freshest possible
ingredients.
There too, has been a continued trend in making
interesting combinations that excite the palate.
So where are we in the modern era? Perhaps we
experience greater diversity as many more chefs have
exploded onto the restaurant scene bringing their own
interpretations of the past while adding their own unique
signature to the present and future.
Do we have a Careme or Escoffier or Fernand Point in
our midst? The likes of Ferran Adria, Heston Blumenthal
and Rene Redzepi are among the men of the moment.
What was once described as ‘molecular gastronomy’ is
certainly very interesting – it demonstrates, what could be
argued, as a natural link between cooking and science.
A link that can only grow over time.
The fact that we can now understand that long, slow
cooking at lower temperatures protects the molecules of
meat and in so doing optimizes taste and texture can
only be a positive step forward - or too that chemically,
certain combinations can be proven to have an enhanced
effect on the palate.
It is also fascinating that engagement of the other
senses can improve the eating experience above and
beyond enhancing taste.
Likewise, science will have a part to play with obtaining
the optimum level of nourishment from a dish (its
‘bioavailability’) and what we understand of as ‘healthy’
in a menu today may be redefined over time by science.
Michelin Chef’s have certainly made natural strides in the
modern era to present dishes that are significantly more
‘healthy’ than their forebears but are we due to see a
step change here?
There is on going and significant research being
conducted into foods, the combining of foods and the
associated health impacts.
Only time will tell. In spite of the fact that man has been
eating since the dawn of man – top end gastronomy
remains a relatively young art or should we say, science?