FOODSERVICE PIONEERS COVER STORY
Starbucks introduced the modern coffee house as we know it today
JULIA CHILD
Te chef, author and TV personality who brought French cuisine to the American public with her book Mastering the Art of French Cooking and her wildly popular TV cooking shows, chiefly Te French Chef, which launched in 1963.
AUGUSTE ESCOFFIER
Te man most associated with the birth of modern French cuisine, Georges Auguste Escoffier has been hailed as “the king of chefs and chef of kings” thanks to his unparalleled contributions to French cuisine. His most notable innovation was the introduction of the brigade de cuisine, a hierarchical system inspired by his military experience. Tis structure introduced a new level of order and efficiency to professional kitchens, assigning specific roles to staff members and streamlining operations.
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FERRAN ADRIÁ
Pioneered molecular gastronomy – a term he has never been entirely happy with – as he served up spherical olives, parmesan balloons and hazelnut caviar in what was one of the first examples of a large tasting menu in fine dining. elBulli today lives on as a museum and it paved the way for a whole generation of young chefs who set out to break boundaries in the kitchen.
STARBUCKS
Introduced the coffee house as the third space – away from home and the office – and launched a playful range of iced drinks. While the Frappucino was an innovation that had been invented by Boston’s Coffee Connection, it was supercharged as a concept after the Seattle company acquired the smaller coffee chain. Many other game-changing concepts have followed since – Pumpkin Spice Latte anyone? Starbucks set the standard that many have emulated, and arguably improved, in the years since the original store opened in 1971.
THE CRONUT
Invented by Dominique Ansel, the cronut, a hybrid of a croissant and a donut, was launched in 2013 and opened the floodgates for a whole subgroup of pastry hybrids: the cruffin, the cretzel, the brookie, and the duffin, to name a few.
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