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Historic Menus

- C.I.A. Archives

- 1 - I8567a

- 40-I

- 1-I867a

- 40-27

-I- 1867c

Who eats the Food?

Where is it served?

How is it served?

The Ten Comandments of Nouvelle Cuisine

http://www.wsj.com/news/articles/SB10001424127887323936804578229943862480424

Thou shalt not overcook.

Thou shalt use fresh, quality products.

Thou shalt lighten thy menu.

Thou shalt not be systematically modernist.

Thou shalt nevertheless seek out what the new techniques can bring you.

Thou shalt avoid pickles, cured game meats, fermented foods, etc.

Thou shalt eliminate rich sauces.

Thou shalt not ignore dietetics.

Thou shalt not doctor up thy presentations.

Thou shalt be inventive.

Father of French Gastronomy

Institut Paul Bocuse

"Soupe de Truffes"

Directly

- Nouvelle Cuisine

Indirectly

- Numerous students who have become famous chefs themselves

- Students have gone on to shape French cuisine

Bresse Chicken Truffled Cooked in a Bladder a la Mere Fillioux

"Soupe de Truffes" History

-

"To transmit technique and managerial knowledge with the highest standards in order to prepare our students for the best careers in the world."

"INSTITUT PAUL BOCUSE HISTORY." Institut Paul Bocuse. Web. 1 Mar. 2015. <http://www.institutpaulbocuse.com/en/management-school-hotel-restaurant-culinary-art-4416.kjsp>.

Additional Experience

1972 - Bocuse begins to export his own label of Beaujoais wines

1975 - Bocuse forms the "Bande a Bocuse" a group of highly talented and recognized Lyoniase Chefs, This group were the "forefathers" and promoters of Nouvelle Cuisine

1982 - Bocuse flew to Disney World (Florida) to create the menu for Chefs de France

1989 - Bocuse visits the Culinary Institute of America for the first time, as a commencement speaker

inducted into the hall of fame

2011 - Bocuse is recieves the honor of Chef of the Century at the C.I.A's fith annual Augie Awards

The Beginning

Nouvelle Cuisine

Chef/Restauranteur

Early Influences

- Father: Chef Georges Bocuse

- Claude Maret: One of Paul's first apprenticeships (1942)

Maret was a friend of Bocuse's Father

- Vichy Youth Camp: Paul is drafted to work the canteen and slaughterhouse

- Fernand Point

fresh and seasonal produce

- World War Two: Paul fought with the Free French Army

wounded by machine gun fire

1958 - Bocuse's father dies, leaving Paul the sole owner of the large family owned Inn and family restaurant

1959 - L'Auberge du Point de Collonges is restored and reopens its doors

1961 - first Michelin star

1962 - second Michelin Star

1965 - third Michelin Star

1966 - Bocuse buys back his family's Inn "L'Abbaye de Collonges"

Apprenticeships and Early Positions

Birth date: February 11, 1926

- Collonges-au-mont-d'Or, France

- Son of Irma and Georges Bocuse

The Bocuse family has lived in Collonges-au-mont-d'Or, France since 1634

- originally millers and restaurant proprietors

- 12 generations of chefs

- "L'Auberge du Point de Collonges" restaurant is in the same home Bocuse grew up in

La Mere Brazier (outside of Lyons)

Lucas-Carton Laperouse

La Pyramide (Vienne, France)

Fernand Point

spent six years working

Nouvelle Cuisine

Bocuse d'Or

- "a modern style of cooking in which light, healthy food is prepared and served in an attracted way" ("Nouvelle Cuisine."

Merriam-Webster.com, 2011. 1 March 2015.

6 lb Sea Bass

Chopped Chervil

Chopped Tarragon

Salt/Pepper

Falky Pastry Dough

Egg Yolk

Melted Butter

Sea bass stuffed in Puff Pastry served with choron sauce

Bocuse, Paul. "Salt-Water Fish." Paul Bocuse's French Cooking. New York: Pantheon, 1977. Print.

World War Two

- Free French Army

- U.S. Army Hospital (1944)

- Military Fashion

"Since then, I've always had a U.S. flag flying outside my restaurant."

1926-Present

Sissons, Jemima. "Chef Paul Bocuse Harks Back to His Youth." WSJ. The Wall Street Journal, 7 Oct. 2011. Web. 04 Mar. 2015.

New Haven Restaurant Institute

Influences on Paul Bocuse

- C.I.A. (1951)

- Hyde Park (1970s)

- Jerome Bocuse (1991 graduate)

- Chef of the Century

Disney Paris

"Le Monde de Rémy"

Summer 2014

-Ride

-Restaurant

"The first time I visited, I knew I had finally found a school that teaches the traditions of the world's cuisines. It's the best culinary school in the world."

"The Culinary Institute of America." : Our Story. The Culinary Institute of America, n.d. Web. 04 Mar. 2015.

- Frozen Food

- Space Shuttle

- Genetic Engineering

French Pavilion

- Epcot (October 1, 1982)

- Les Chefs de France

- Monsieur Bocuse

Food Processor

- Robot Coupe

- Magimix

-Cuisinart

"This collaboration means passionate amateur chefs can benefit from high-performance products that make cooking simple and attractive."

Nouvelle Cuisine... in the 70's

Father of French Gastronomy

"I like cooking that is simple and identifiable, meat and fish with bones, not food where you have to be told by the maitre d' what's on your plate."

Paul Bocuse

"I believe you have to invest in the young, the most important thing is to teach and to show them by example. You have to show a lot of love within one's work, so it will be passed onto the next generation."

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