French Culture and Civilization – Chef Paul Bocuse

FRENCH CULTURE AND CIVILIZATION – CHEF PAUL BOCUSE 14

Paul Bocuse is amid the most recognized chefs internationally,possibly the most famous of them all (Bocuse, 2012). He has visitedmany places, done almost everything, won honors as well as accolade,in addition to operating a gastronomic kingdom. There has been noother individual, who has made more contributions towards the cookingheritage of France like Bocuse. The popularity might be because hecomes from a family of chefs, who have been in the profession fromthe late 1600s. The Bocuse family’s past in cooking prowess datesdecades back. The family has been preparing cuisines as a career from1765 at the banks of Saone in Collonges-au-Mont-d’Or wherethe chef was born, 11 February 1926. To date, the signature, PaulBocuse, is at the similar spot in Lyon (Bocuse, 1977). Bocuseprowess in cooking has developed from both studying and familyinheritance. Growing up in a family where everyone was good atcooking, it is only normal that he has managed to use the acquiredskills and become the best chef.

Bocuse is a pioneer in numerous manners. He was amid the first atdepicting that a chef may operate from the kitchen and dine togetherwith guests. It is an intelligent way promoting greater appreciationof food, as well as an intelligent manner of marketing his work andrestaurants. The chef was the first to make cooking famous as acelebrity chef. He comprehended the relevance of marketing and didgreatly in popularizing the French cuisine. He has drawnconcentration to his cooking prowess because of the famous nouvellecuisine, 1972, which is a cooking method insisting on lightlyprepared vegetables, minimal employment of dressings and saucesobtained from low fat products (Ferguson &amp Zukin, 1998). Thecuisine is less sumptuous, as well as high in calories compared toconventional cuisine classique.

This is an illustration of nouvelle cuisine presentation.

The chef is recognized as an inventor of not just nouvellecuisine, but fresh ingredients having minimal or no butter, orlight creams and delicate foods. He insists on presentation. Nouvellecuisine is a strategy in cooking as well as food presentationwidespread in French delicacies. The meal comprises of light and moredelicious ingredients, in addition to an enhanced insistence on itspresentation. Bocuse’s invention of the cuisine in collaborationwith other chefs, illustrates his exceptionality and prowess incontribution towards the French culture (Ferguson &amp Zukin, 1998).The French are recognized for their inventions especially in foodculture, and such developments mark the civilization from historiccuisines towards more civilized ones. The nouvelle cuisine isa perfect illustration of this shift in culture and civilization asit is better compared to the conventional cuisine classique.The new cuisine caught up with numerous young chefs, making the chefan ambassador for French cuisine, moving all over the globeinstructing on its preparation.

Another renowned dish by the chef is the truffle soup,invented in 1975 (Ferguson &amp Zukin, 1998). The dish was aimed fora presidential dinner and is still sold in Bocuse’s restaurantcurrently. Considering that the dish was prepared specially for thethen president, it is an illustration of the chef’s ability to addpersonal style to meals that he prepares, or has invented. Bocuse hasdedicated many years in ensuring that his meals are not just liked bypeople, rather they have a meaning. This ensures that the uniquenessin his dishes is unmatched to that of other chefs. Such inventionsenhance the view that Bocuse is an expert in what he does. It alsodemonstrates that he puts a lot of effort in all that he does toprepare his meals. The devotion towards satisfying the desires ofcustomers in a special way has resulted in the popularization andwidespread recognition of the unique French cuisine.

Truffle soup VGE. VGE refers to the initials of thepresident for whom the soup was prepared on their behalf, ValerieGiscard d’Estaing.

Bocuse’s contributions in the French gastronomy both direct andindirect cannot be ignored, due to the large figure of students thathe has had, majority of who have turned out to well known chefs aswell (Guyette,1981). Thus, Bocuse is a brilliant individual that hasbeen able to share his skills and experience in the similar way,enhancing the French cuisine by ensuring that more experts are ableto prepare meals in the exceptional method. Among the individualsthat Bocuse has managed to pass his knowhow is Eckart Witzgmann,representing one of the three non-French chefs that has receivedthree Michelin stars. Contributions to gastronomy have been in termsof awards, opening an institute and invention of famous dishes.French gastronomy regards to a site of meeting, as well asinnovation. It emerged as a subject during the initial half of thenineteenth era with the emergence of restaurants, as well as theemergence of a culinary discourse where gastronomic chefs mergedculinary knowhow and made French cuisine formal. As a result, itsadvancement during the twentieth era might be comprehended as acareer project comprising of the formation of a body of knowhow, thearrangement of professional organizations, as well as the combinationof a career elite.

During the 1789 French uprising, the result was undermining of theinstitution logic of the early era cuisine and the linked functionchef identity (Guyette,1981). During the early regime, meals were publicspectacles arranged in order of command, while nobles employed thechef. However, following the uprising, chefs that at one point wereworking in the homes of individual patrons provided the servicespublicly via the establishment of restaurants. French cuisine alteredfrom individual homes to public restaurants. An informal, as well asdecentralized gastronomic endeavor at standardizing the guidelines ofthe cuisine was directed by chefs. As a result, nouvelle cuisine wasdeveloped to improve the professional regulation of restaurants bychefs. This implied that chefs had the capability to establishindividual restaurants, in addition to coming up with their uniquemeals.

It is in this regard that Bocuse’s restaurants and meals have beenvery significant towards contributing in French gastronomy. Locatedin Lyon, Paul Bocuse, the name of the restaurant, is colorful.Most of the decorations resemble late nineteenth century era, majorlycomprising of gold as well as red colors (Guyette,1981). Most individuals can describe the chef are oldfashioned as the restaurant has been providing the similar menu formore than twenty years. It could be true, though the historic mealsare extravagant and not available in other restaurants. The goodthing about outdated dishes is that they are presented withperfection, as well as consistently. This has made Bocuse’srestaurant successful all through the years. Another factor thatenhances the success of the restaurant is that the chef, whichimplies that they are original and authentic, contrary to otherrestaurants that seem to borrow the methods of preparation andpresentation of meals, has invented all the meals served. Therestaurants’ name has not changed, which enhances the fact that itbelongs to a great chef. It also indirectly communicates to customersthat once they visit the restaurant, they will be eating the chef’smeals.

Theimage demonstrates the outward view of the restaurant, and the secondone shows a slight view of the interior.

Bocuse is famous for the invention of the Bocuse d’Or,which is a high-status award given to chefs from 1987. Thecompetition is global focusing on the preparation of French foods.The competitions happen in towards the end of the first month of theyear and are often regarded as a resemblance of Olympic Games.Founded on an occasion initially organized in 1983, happened in Lyondisplaying the professionalism of chefs, Bocuse selected thepresident of the event, to organize for a live presentation of alldishes, the first of its kind. The competition has been welcomedbecause chefs are able to display their skills and compete for anaward where the best chef gets the Bocuse d’Or. Thecompetition is an illustration of how the chef has continued inefforts to enhance the cuisine presented to consumers. It alsoimproves creativeness and collaboration amid chefs by rewarding thebest. The jury in the competition comprises of famous chefs, which isaimed at ensuring only the best are selected. Evaluations are foundedon perfection during presentation, in regard to technical expertise,cooking cleverness, uniqueness as well as outward attractiveness. Thewinners are awarded with trophies, as well as cash prizes. Thisdemonstrates that the individuals have acquired the skills requiredby the coaches, which adds to Bocuse’s contributions in improvingcreativity of chefs.

These are some of the trophies awarded during the competition.

Further contributions by Bocuse in French gastronomy are apparentthrough the efforts of The Culinary Institute of America,which acts as a non-profit institute where students are instructedhow to make culinary dishes, bake and pastry art. The college wascreated in 1946, initially as a vocational center, but was laterchanged to act as a college for the new entrants and individualsinterested in becoming chefs (Wood, 1991). The institute providescontinuing instruction for professionals already in the hospitalitybusiness, and consultation works. There are also recreational classestargeting non-professionals and persons interested in preparingprofessional meals for their personal or home consumption. Theinstitute recognizes the efforts that have been made by chefs such asBocuse resulting in his award of the Leadership Award Gala.The institute also intends at naming their restaurant after the cheffollowing renovations to the structure. This demonstrates thecontributions that have been made by Paul in French cuisine. Hiscontributions are without a doubt unmatched, meaning that his prowesswill leave a great legacy.

There are many meals attributed to the creativity of chef Bocuse. Itis apparent that without creativity, it is impossible to come up withmeals that are not only attractive, but also unique and able to lastfor years. Bocuse is a perfect illustration of how creativeness goesa long way, which is apparent in his meals that have lasted foryears, and still progress to draw attention from numerous angles.People still place orders for some of his famous meals, which wereinvented years ago. Although the chef is currently old and his agedoes not allow him to become as effective in meal preparation as hepreviously was, his effect is still felt in his restaurant. The chefmakes the effort of visiting the restaurant on a daily basis andassociates with the customers. This is a way of nurturing a cultureof attentiveness towards the customer’s needs. Individuals are morelikely to order for services in restaurants that they feel cater fortheir needs. Bocuse invests in a competent team of personnel toensure that they are able to cook meals that meet the samespecifications as what he would have done himself.

Of specific importance when talking about chef, Bocuse is the mannerin which the meals are displayed. The display is unique and differentfor every meal (Willan, 2007). Over the years, he is known forproviding larger portions in their dishes. Bocuse states that hefeels that this ensures that their customers do not merely feel thatthey pay for expensive dishes, but are as well satisfied.Presentation is a very important factor, because it communicates onthe exceptionality and professionalism, which the restaurant hasmanaged to build and maintain over the years. The meals ought to meetthe taste needs as well, from the main course to desserts. Customersare provided with a range of dessert options to select from, afterthe meals. Important is that the dishes are low in fat, containinglesser ingredients, but insisting on taste.

Chef Bocuse has written many books over the years, which are publiclyavailable to individuals interested (Bocuse &amp Vaillant, 2007).The books are important in enhancing knowhow on how to prepare meals.Both professionals and persons that purchase them for home use usethese books. Professionals use the books in merging their knowhow towhat is presented to come up with better meals. It also acts as guidefor first time person’s interested in the French cuisine. Bocusehas been able to share his expertise via these writing, as some ofhis meals are prepared in institutions that focus on training chefs.Chefs also use them during the competition to determine the mostcompetent chef in preparation of French cuisine. The books contain ofinnovative and informative information on French culture. Food is avery significant aspect of any culture and is employed incommunicating the interests and way of life of people. By putting inwriting meals perceived as French cuisine, it is a way of ensuringcontinuation of French culture.

Chef Bocuse has without a doubt contributed largely towards Frenchcuisine. As a famous chef, it is apparent that the individual isgreatly talented. Of specific importance is the insistence on servingmeals that are presentable, unique, in addition to being attractive.This has ensured that his legacy despite years of operation andserving the same dishes is still widespread. There is a lot thatchefs can learn from Bocuse, specifically the relevance of beingcreative when preparing dishes. His contribution is also important ininforming on French culture and civilization. Civilization isspecifically apparent through the push for French gastronomyresulting in the free operation of restaurants.

References

Bocuse, P.(1977).&nbspPaulBocuse`s French Cooking.Random House Inc.

Bocuse, P. (2012).&nbspBocuse:The complete Bocuse.Paris: Flammarion.

Bocuse, P., &amp Vaillant, J.-C.(2007).&nbspBocusein your kitchen: Simple French recipes for the home chef.Paris: Flammarion.

Ferguson, P.P., &amp Zukin, S. (1998). The careers of chefs.&nbspEatingculture,&nbsp92,111.

Gillespie, C.H. (1994). Gastrosophy and: Entrepreneurial Fashion and Fiction.BritishFood Journal,&nbsp96(10),19-23.

Guyette, W.C. (1981). The Executive Chef: Manager or Culinarian?.&nbspCornellHotel and Restaurant Administration Quarterly,&nbsp22(3),71-78.

Willan, A. (2007).&nbspThecountry cooking of France.San Francisco: Chronicle Books.

Wood, R. C.(1991). The shock of the new: a sociology of nouvelle cuisine.Journalof Consumer Studies &amp Home Economics,&nbsp15(4),327-338.