Catering Styles

Abstract

As outlined in Chapter 1, the predominant style of trade cookery in this country in the late nineteenth and early twentieth centuries was French cuisine. This formed the basis of what later came to be established as the international hotel and restaurant style of cookery. This traditional high-class cookery is sometimes loosely referred to as haute cuisine. Whilst this style of cookery still has a strong influence today, there have been a number of additions, variations, alternatives and revolutions. These developments have been influenced, to varying degrees, by a number of factors, such as:

• 1. an increased demand for eating-out;

• 2. a wider range of customers from all social classes and nationalities;

• 3. commercial exploitation;

• 4. availability of new commodities not featured in traditional recipes;

• 5. differing views on healthy eating.