By Marcos Cortés Carrasquillo “Chef Carrasco”
Today, our nation is facing multiples negative impacts within the economy overall, that is causing many changes in the labor market as well. Many industries have been affected putting on the street thousands of people. The food service industry, at the same time have been affected by eliminating or combining two different job positions into one. For example, in multiples kitchen today many cooks are facing high volume of work responsibilities, not only cooking but to prepare, organize the storage, cooler, freezer, wash, peel, and cut hundreds of pounds of carrots, onion, celery, potatoes, and on top of that to have one entrée, a starch, a vegetable, a pasta dish two different kind of soups, a small setting with five items of food for a Mongolian theme station, and one special sauce for a vegetarian station, for two thousand students in a time frame of four hours. In Boulanger’s time all these responsibilities were separated by different guilds who were responsible on preparing certain food items. In this discussion forum I will explain how can today’s restaurant relate to this Boulanger’s very first concept, the main aspects today that still reflect Boulanger’s approach, and the major differences between today’s and yesterday’s restaurants.
The Restaurant Evolution
Today’s restaurant can be related to Boulanger’s concept in many ways. During Boulanger’s era, all food cooked and purchased outside the home, were specially made by members of different guilds who were responsible for cooking specific items. Each guild was in charge to baked breads, another guild responsible for poultry, pies, and tarts etc. Boulanger’s effects abolished these guild systems along the time by creating his own way of presenting a special menu item. During this time (1553-1610) many places such as inns and taverns served foods prepared on premises by specific guilds, the food was served as family style and people use to gather to eat at communal tables. Boulanger’s concept later on, and adopted by several other restaurant across France was to serve a variety of foods prepared on the same restaurants in order to serve to customers whose primary interest was dining (On cooking, 2007) .
Monsieur Boulanger was the pioneer of this revolutionary dinning style, and the French Revolution (1789-1799) later on, reflects what is today the opportunity for every individual to learn the skills and creativity of what we know now as culinary arts. All these changes brought a significant effect within the restaurant industry by disintegrating the monopoly, and the aristocracy of these guilds during those times.
As culinarian, I understand that the restaurant industry of today, compared with yesterday’s restaurant is in certain way very different in terms of creativity, services, product, and most importantly the sophistication within the system overall. Today, many restaurants offer better choices, culinary fusions, and more attractive ways to seduce the consumer’s appetite by integrating healthy choices as well. Finally, the revolutionary systematized system of computer, is also changing the industry of today for a more accessible one, tomorrow.