Antoine Careme As A Chef

Since time began there have been many famous chefs whose names are widely known globally for their many skills and practices they have demonstrated and or passed on to the next generation. To be a good chef you must have a strong passion for food and realise we as humans can always look to learn more.There truly is no limit to the information that is available in regards to the world of food and drink and a good chef must understand and embrace this.

One such successful chef that believed in this was Antoine Careme commonly nicknamed as the father of french cuisine. Careme greatly made an impact in the world of culinary and his work has inspired many chefs over the years with many of his cooking techniques and methods influencing how we cook today. He also wrote a number of cookery books which included recipes, suggestions for creating menus, table settings for different dining experiences etc. One particular thing Careme is mainly known for is inventing the first ever chef hat named the Toque, which translates to white hat. He also explained how sauces can be placed into four main categories, which are still used in cooking to this day, such as: Veloute, Allemand, Béchamel and Espagnole. Careme was born in France and first began working in a kitchen at the early age of eight. His first job was in a cheap steakhouse in Paris. He quickly showed he was eager to learn more about cooking and this was noticed by famous patissier Sylvain Bailly. It was in 1798 that Baillys took Careme on as his apprentice. He demonstrated how skilled he was early on by making intricate centerpieces for Bailly to display in his windows. Later on he began free lance work for high end members of society such as Napoleon Bonaparte and Charles Maurice de T...

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...e moulds. Unfortunately the certain type of gelatin that Careme had hoped to use never made it on time. As there was no time to get another type of gelatin that would suit the dishes, he tried to set them without it. He checked the dishes the next day and discovered that unfortunately they had not set as he had hoped and were not of the standard he had hoped. Careme wrote famously of this occasion in several of his books saying how even the great can make mistakes and to always ensure your ingredients are ready and of the highest quality. Without a doubt Careme has clearly influenced how we as people in a modern society cook with many of his techniques still widely used today. For someone that came a long time before us to come up with such influential cooking methods is simply astounding and clearly marks the level of skill that Careme possessed during his time.