1. Chefs
In the Beginning ……..

2. Chefs In the beginning there was
Marie Antoine (Antonin) Careme
Known as “The King of Chefs, and the Chef of Kings” *
Practiced haute cuisine in the courts of various royalty and is often assumed to be one of the first internationally known celebrity chefs and entrepreneurs
Born into a family of at least 25 children, Careme was put on the streets at the age of 10 to make his way in the world
Worked in chop houses doing menial work; apprenticed with Sylvan Bailly in a patisserie; opened his first shop the Patisserie de la rue de la Paix.
* A common title noted in many references
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3. Chefs - Careme
Noted for his elaborate confections that were often used as centerpieces, some of which were several feet high, and modeled after historical temples, ancient ruins, and pyramids which he had read about and seen pictures
Chef to many famous individuals, such as Tallyrand, Napoleon, the Romanovs, the Rothschilds, Rossini, and King George IV*
Careme is credited for
Nougats
Meringues
Creating the toque
Lighter sauces
Service a la russe (serving each dish in the order printed on the menu)
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

4. Chefs Culinary Works Include
L’Art de la Cuisine Francaise (5 volumes featuring recipes, table settings, organizing kitchens, and French cookery history
Many large volumes of recipes and cookery techniques)
* StarChefs. com
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

5. Chefs
Then came
Auguste Escoffier-”Emperor of chefs” (as designated by Kaiser Wilhelm II)
Apprenticed at the age of thirteen in his uncle’s restaurant in Nice
Cooked in Le Petit Moulin Rouge in Paris and other grand restaurants in Monte Carlo, London, and Switzerland
Became the Chef de Cuisine during the Franco-Prussian War
1st chef to work intensively on the need to preserve meats and vegetables as a result of the war
Teamed with Cesar Ritz to form a partnership to some of the finest hotels and restaurants in Europe
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

6. Chefs - Escoffier Career achievements
Simplifying the menu by writing the dishes as they would be served
Developed the first a la Carte menu and reduced the number of courses offered and served
Simplified food displays and garnishes
Organized the professional kitchen to use less energy and create more efficiency
Publications
Le Guide Culinaire (1903)
Le Livre des Menus (1912)
Ma Cuisine (1934)
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.