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Modern Styles

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
All these developments have helped change cooking styles and eating habits. The evolution in cooking and baking that has been going on for hundreds of years continues. It is helpful to explore a little further the changes in restaurant cooking styles, because the changes in baking and pastry have followed a similar course.

A generation after Escoffier, the most influential chef in the middle of the twentieth century was Fernand Point (1897–1955). Working quietly and steadily in his restaurant, La Pyramide, in Vienne, France, Point simplified and lightened classical cuisine. Point’s influence extended well beyond his own lifetime.

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