pioneer of chef | French chef | MARIE- ANTOINE

CAREME, MARIE-ANTOINE :-

He was born in 8 June 1784 and a famous chef and book writer . He was born in very large and  poor family . He was put out on street at age of 10 . He was taken by a owner of low-class restaurant where he learned the rudiment of cookery . At 16 he become apprentice to Bailly of the rule Vivienne . Amazed by his willingness to learn Bailly encouraged him by allowing him to study print room of the national library where he copied architectural drawings and baaed his patisserie creations.

contributions :- 
 He is now seen as founder of "la grande cuisine" having established supremacy of French cooking in Europe for 200 years.  He abolished the presence of fish and meat at same plate . He  revolutionized away old style garnishes, instead he would use meat to garnish meat and fish to garnish fish.  He also classified French sauce into 4 group ,they remain known as today. His books include history of French cooking, menus, recipes . It was he who instituted double breasted kitchen jacket which is still worn today and head gear ; tall hat for chef and cap for cook. He thought white would be more appropriate for kitchen uniform.

 He died in 12  January 1833


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