18th & 19th Century: The “Golden Age:

The French Revolution (1789) was a massive catalyst for catering.

The French Revolution resulted in the fall of French aristocracy which lead to the unemployment of many royal chefs. During this time many of tehse royal chefs began opening their own restaurants and catering businesses for the public.

In the year 1765, Robert Boulanger: was credited with opening the first “restaurant”.

During the Industrial Revolution, the cast iron range of cooking equipment was brought to market.

Cooking with cast iron equipment provided chefs with tehg ability to be able to control cooking heat intensity and and heat with more precision that cooking on open fires.

In the late 1800’s Auguste Escoffier revolutionised the ‘commercial kitchen’ which at the time was referred to as a “Brigade System,” where staff were organised into specialised roles and duties, standardising how equipment was used.