Questions for Discussion

Appears in

Published 2014

Escoffier is sometimes called the father of modern food service. What were his most important accomplishments?
Discuss several ways in which modern technology has changed the food-service industry.
Discuss how an emphasis on high-quality ingredients beginning in the late twentieth century has influenced cooks and cooking styles.
What is fusion cuisine? Discuss how successful chefs make use of international influences.
What is the purpose of kitchen organization? Is the classical system of organization developed by Escoffier the best for all types of kitchens? Why or why not?
True or false: A cook in charge of the sauce and sauté station in a large hotel must have supervisory skills as well as cooking skills. Explain your answer.
True or false: If a culinary arts student in a professional school studies hard, works diligently, gets top grades, and shows real dedication, he or she will be qualified to be a chef upon graduation. Explain your answer.

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