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Les Dames D'Escoffier
Les Dames d'Escoffier is an American society of professional women involved in the food, fine beverage, and hospitality industries. History Les Dames d'Escoffier is a leadership culinary organization composed of women who have not only achieved success in their profession, but who contribute significantly to their communities. Since its incorporation in 1976, Les Dames d'Escoffier has followed its mission to elevate the profession through mentoring members and helping worthy students succeed in their culinary careers. I am very proud to be a member. — Julia Child, 2001 Les Dames d'Escoffier was founded in New York City in 1976, by food writer Carol Brock, in honor of Auguste Escoffier, whom Les Dames' mission statement credits with having "single-handedly brought the culinary art into the modern era". Escoffier "elevated the role of cooks from that of laborers to artists"; when he died, he "left the world a new art, that of dining". With expansion to other cities, Les Dames d'E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hospitality Industry
The hospitality industry is a broad category of fields within the service industry that includes lodging, food and drink service, event planning, theme parks, travel and tourism. It includes hotels, tourism agencies, restaurants and bars. Sectors According to the Cambridge Business English Dictionary the "hospitality industry" consists of hotels and food service, equivalent to NAICS code 72, "Accommodation and Food Service". Definition in the United States In 2020, the United States Department of Labor Standard Industrial Classification (SIC) defines the hospitality industry more broadly, including: * 701 Hotels and Motels, including auto courts, bed and breakfast inns, cabins and cottages, casino hotels, hostels, hotels (except residential ones), inns furnishing food and lodging, motels, recreational hotels, resort hotels, seasonal hotels, ski lodges and resorts, tourist cabins and tourist courts * 704 Organization Hotels and Lodging Houses, On a Membership Basis * 58 Eating an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julia Child
Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, ''Mastering the Art of French Cooking'', and her subsequent television programs, the most notable of which was ''The French Chef'', which premiered in 1963. Early life On August 15, 1912, Julia Child was born as Julia Carolyn McWilliams in Pasadena, California. Child's father was John McWilliams Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress and daughter of Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins. Child attended Polytechnic School from 4th grade to 9th grade in Pasadena, California. In high school, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York City
New York, often called New York City or NYC, is the List of United States cities by population, most populous city in the United States. With a 2020 population of 8,804,190 distributed over , New York City is also the List of United States cities by population density, most densely populated major city in the United States, and is more than twice as populous as second-place Los Angeles. New York City lies at the southern tip of New York (state), New York State, and constitutes the geographical and demographic center of both the Northeast megalopolis and the New York metropolitan area, the largest metropolitan area in the world by urban area, urban landmass. With over 20.1 million people in its metropolitan statistical area and 23.5 million in its combined statistical area as of 2020, New York is one of the world's most populous Megacity, megacities, and over 58 million people live within of the city. New York City is a global city, global Culture of New ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carol Brock
Carol Brock (December 14, 1923, Queens – July 27, 2020, Manhasset, New York) was a food critic and founder of Les Dames d'Escoffier. She was also a philanthropist. The State University of New York at Cobleskill awarded her a doctorate of Humane Letters in 2016. Early life and education Carol Jean Lang was the only child of Charles and Helen. Her father ran a butcher shop, while her mother was a homemaker, and the family lived in Beechhurst, Queens. She earned a home economics degree from Queens College, City University of New York and a master's in food science from New York University. She married accountant Emil Andrew Brock when she was 20 years old. Career Brock was a food journalist at the ''New York Daily News'' who strove to break what she called the "Pyrex ceiling". Earlier, she worked for 23 years at ''Good Housekeeping'' magazine before spending three years as food editor of ''Parents'' magazine before moving to the ''Daily News'' in 1971. She started at ''Good ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mission Statement
A mission statement is a short statement of why an organization exists, what its overall goal is, the goal of its operations: what kind of product or service it provides, its primary customers or market, and its geographical region of operation. It may include a short statement of such fundamental matters as the organization's values or philosophies, a business's main competitive advantages, or a desired future state—the "vision". Historically it is associated with Christian religious groups; indeed, for many years, a missionary was assumed to be a person on a specifically religious mission. The word "mission" dates from 1598, originally of Jesuits sending ("missio", Latin for "act of sending") members abroad. A mission is not simply a description of an organization by an external party, but an expression, made by an organization's leaders, of their desires and intent for the organization. A mission statement aims to communicate the organisation's purpose and direction to it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary
Culinary arts are the cuisine arts of outline of food preparation, food preparation, cooking and food presentation, presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or Cook (profession), cooks, although, at its most general, the terms culinary artist and culinarian are also used. Table manners (the table arts) are sometimes referred to as a culinary art. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious, which requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Modern Era
The term modern period or modern era (sometimes also called modern history or modern times) is the period of history that succeeds the Middle Ages (which ended approximately 1500 AD). This terminology is a historical periodization that is applied primarily to European and Western history. The modern era can be further divided as follows: * The early modern period lasted from c. AD 1500 to 1800 and resulted in wide-ranging intellectual, political and economic change. It brought with it the Age of Enlightenment, the Industrial Revolution and an Age of Revolutions, beginning with those in America and France and later spreading in other countries, partly as a result of upheavals of the Napoleonic Wars. * The late modern period began around 1800 with the end of the political revolutions in the late 18th century and involved the transition from a world dominated by imperial and colonial powers into one of nations and nationhood following the two great world wars, World War I and W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cook (profession)
A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. Restaurants will give a title to the cooks according to their designated stations. Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks. History In 776 BC, Coroebus of Elis who won the Ancient Olympic Games in a sprint race was also a cook. In the Middle Age of Northern France (around 9th-15th century), being a cook was a known profession in the community. In a sense, cooks were acknowledged as trained craftsmen. Taillevent wrote in the Le Viandier- a classic recipe collection in Medieval France- that he underwent different levels of training such as being an apprentice and journeyman before he acquired a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laborers
A laborer (or labourer) is a person who works in manual labor types in the construction industry workforce. Laborers are in a working class of wage-earners in which their only possession of significant material value is their labor. Industries employing laborers include building things such as roads, buildings, bridges, tunnels, and railway tracks. Laborers work with blasting tools, hand tools, power tools, air tools, and small heavy equipment, and act as assistants to other trades as well such as operators or cement masons. The 1st century BC engineer Vitruvius writes that a good crew of laborers is just as valuable as any other aspect of construction. Other than the addition of pneumatics, laborer practices have changed little. With the introduction of field technologies, the laborers have been quick to adapt to the use of this technology as being laborers' work. Tools and equipment The following tools are considered a minimum for a laborer to keep with them: hammer, pliers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artists
An artist is a person engaged in an activity related to creating art, practicing the arts, or demonstrating an art. The common usage in both everyday speech and academic discourse refers to a practitioner in the visual arts only. However, the term is also often used in the entertainment business, especially in a business context, for musicians and other performers (although less often for actors). "Artiste" (French for artist) is a variant used in English in this context, but this use has become rare. Use of the term "artist" to describe writers is valid, but less common, and mostly restricted to contexts like used in criticism. Dictionary definitions The ''Oxford English Dictionary'' defines the older broad meanings of the term "artist": * A learned person or Master of Arts. * One who pursues a practical science, traditionally medicine, astrology, alchemy, chemistry. * A follower of a pursuit in which skill comes by study or practice. * A follower of a manual art, such as a m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umbrella Organization
An umbrella organization is an association of (often related, industry-specific) institutions who work together formally to coordinate activities and/or pool resources. In business, political, and other environments, it provides resources and often identities to the smaller organizations. In this kind of arrangement, it is sometimes responsible, to some degree, for the groups under its care. Examples * AFL–CIO and other national trade union centers * DD172 * Department of Public Safety * European Armenian Federation for Justice and Democracy * European Music Council * European Federation for Welding, Joining and Cutting (EWF) * Federation of Poles in Great Britain * Federation of Student Islamic Societies * Independent Sector * National Retail Federation * National Wrestling Alliance * Open Source Geospatial Foundation * Software in the Public Interest * UEFA * Ulster Defence Association *United Way * Yamaguchi-gumi * National Federation of Coffee Growers of Colombia Asia B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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