Follow in the Footsteps of Famous French Chefs
When it comes to international cuisines the French have the fame almost hands down. The art of French cooking has been studied for generations and in fact is the foundation for many well-known culinary programs.
What we have come to regard as fine French cuisine, or haute cuisine, is that developed by and practiced by fine chefs. However, haute cuisine only tells half the story of French food and cooking. Remote regions of France are rich in varied culinary traditions, many of which have only come into focus in recent years with the advent of the Internet and a growing interest in regional international cuisines.
French Culinary Tradition
French dishes are not the only culinary inspiration. French culinary tradition, including styles of cooking, kitchen process and teaching methods are as highly regarded as the country’s dishes. But where did this cooking tradition come from?
A quick tour of the American culinary vocabulary and you have a handful of terms that are drawn directly from the French, not the least of which is “restaurant”:
- gourmet
- bistro
- brasserie
- chef
- croissant
The French Brigade System is employed in many fine kitchens. Invented by Georges Escoffier, the brigade system is a formal hierarchical system of chefs, cooks, and kitchen workers that includes such formal job titles as:
- Chef de Cuisine, or Executive Chef
- Sous Chef
- Garde Manger, or pantry chef
- Commis chef, or assistant chef
- Saucier, or sauce chef
- Patissier, or pastry chef
Those are just a few levels of chef in a traditional French kitchen. Depending upon the culinary program to which you apply you may be trained in the traditional brigade system.
Famous French Chefs – Your Role Models
Some of the world’s most famous chefs have of course come from the French culinary school.
- Jacques Pepin
- Georges Escoffier
- Alain Ducasse
French Culinary Schools
Le Cordon Bleu is one of the most well-recognized and popular internationally. This French academy serves as the model for the Le Cordon Bleu North America and 8 international campuses located across Europe and Asia. Professional chefs that earn this school’s diploma hold a coveted Le Grand Diplome de Le Cordon Bleu, a ticket to chef anywhere. Most student chefs have significant industry experience and are looking to jumpstart their careers to the level of Master, Executive or Chef de Cuisine. Degree programs include: Culinary Arts diploma and certificate; Hospitality Management Masters and Bachelors; and Masters in Gastronomy.
Two Bordelais is a luxury cooking school in Bordeaux, no less, a vacation designed for both serious –and moneyed—amateurs, but is equally satisfying for professionals seeking the inside peek at fine French cuisine and great wines.