Marie-Antonin Careme was born June 8, 1784 in Paris, France. As a boy Careme was abandoned at the age of 8 in Paris by his parents, and so he began working as a kitchen boy in Parisian chophouse to put a meal in his stomach at the end of the night and have a bed to sleep in. By the age of 14 he was apprenticed to Sylvain Bailly, a famous pastry chef at the time in Paris. Soon after, word of Careme's talent spread to the diplomats, who used his cooking for European royalty. Careme masterminded the
Haute Cuisine has been characterized by French cuisine, and modernized in every era. On June eighth, 1784 a revolutionary French cook was born Marie- Antoine Carème, also known as Antonin Crème. Antonin would inevitably be known as “The king of chefs, and chef of kings”. Antonin’s beginning would not be easy like a kings, his training would lead him to cook magnificently, and he would affect society for centuries with his amazing talent. Antonin was born in Paris, France, where he had been abandoned
industry and have been influenced by many people. Marie Antoine Careme, Alton Brown, and Sadaharu Aoki are chefs who have risen to fame for this very reason. Bechamel, veloute, anglaise, tomato, and Hollandaise are the 5 mother sauces, which were created by Marie Antoine Careme. Marie was born in France, he apprenticed for a tavern cook during the French Revolution, then was mentored by a well-known patissier named Sylvian Bailly. During this time, Marie read and learned from books and studied the history
Crêpes are types of extremely thin pancakes. These are usually made out of wheat flour or buckwheat. In Latin, crispa, means, “curled.” While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette. Crêpes are usually associated with Brittany and their widespread in France, Belgium
will continue to evolve. In 1765 the culinary arts became a more important part of the French culture. In 1782 humble starts less than 20 years after open the first luxury restaurant in Paris called La Grande Taverne de Loudres with the owner being Antoine Beauvilliers who was the first recognized restaurateur who wrote standards on the French culinary art called The Art of Cuisine in 1814 who
Hyman, Mary, and Philip Hyman.(2003) "La Varenne." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 2. New York: Charles Scribner's Sons, 2003. 356-357. Gale Virtual Reference Library. Web. 17 Nov. 2013. 4. Lynes, A. (2005). La Carême de la Carême. History Today. Retrieved November 17, 2013, from http://www.historytoday.com/andy-lynes/la-car%C3%AAme-de-la-car%C3%AAme 5. Manero, C. (N/A). The History of French Cuisine. Life123. Retrieved November 17, 2013, from http://www.life123.com
Auguste Escoffier was a french chef. He was a great icon of his time. His real name was Georges Auguste Escoffier. He was born on October 28th 1846 and died on February 12th 1935. He was born in the village of Villeneuve-Loubet in the Provence region of France. His grandmother was a cook and is the biggest reason that got him into the chef business. He attended school up until he was 12 years old, after that his father took him to Nice. There he had an uncle that was the owner of a restaurant and