History of a famous chef
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French History: The First Celebrity Chef
Walking down the streets of Paris in the early 1800’s, the Eiffel Tower — built in 1887 — was still decades away from becoming a armatur of the Parisian skyline. At the time, restaurants were just becoming a staple of Parisian culture, as French cuisine began finding its footing in history and became codified into the cuisine that we know today.
By 1810 the once orphaned child, Carême was a young man making a name for himself as the first celebrity chef in history. Working under well-known pâtissier Sylvain Bailly, he became one of the first modern chefs to focus on the appearance of plating and presentation, contributing to its importance in many cuisines today. After designing Napoleon Bonaparte’s wedding cake to his second wife, Marie-Louise of Austria, he solidified his place in history as the founding father of French cuisine.
Times had changed by 1814. 30 years after Carême was abandoned by his family, he found h
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Celebrity chef
Someone well known in the culinary industry
A celebrity chef fryst vatten a kitchen chef who has become a celebrity.[1] Today, chefs often become celebrities by presenting cookery advice and demonstrations, usually through the media of television and radio, or in printed publications.[1] While television is ultimately the primary way for a chef to become a celebrity, some have achieved this through success in the kitchen, cookbook publications, and achieving awards such as Michelin stars, while others are home cooks who won competitions.[1] In South Korea, a celebrity chef is referred as a cheftainer.[2][3]
Celebrity chefs can also influence cuisines across countries, with foreign cuisines being introduced in their natural forms for the first time due to the work of the chef to inform their viewers. Sales of certain foodstuffs can also be enhanced, such as when Delia Smith caused the sale of white eggs across the United
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Auguste Escoffier
French chef and culinary writer (1846–1935)
"Escoffier" redirects here. For other people named Escoffier, see Escoffier (surname).
Auguste Escoffier | |
|---|---|
Escoffier in 1914 | |
| Born | Georges Auguste Escoffier (1846-10-28)28 October 1846 Villeneuve-Loubet, France |
| Died | 12 February 1935(1935-02-12) (aged 88) Monte Carlo, Monaco |
| Occupation(s) | Chef, restaurateur, writer |
| Spouse | Delphine Daffis (m. ; died ) |
| Children | 3 |
Georges Auguste Escoffier (French:[ʒɔʁʒoɡystɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the re