Auguste Escoffier, “The emperor of Chefs”

Auguste Escoffier was born in Villeneuve-Loubet,the Provence region of France in October 28, 1846. When he turned 13, his father took him to Nice where he apprenticed at a restaurant owned by his uncle, thus beginning the illustrious career that he enjoyed for the next 62 years.

His culinary career took him many places, from the early years at the fashionable Le Petit Moulin Rouge and several other restaurants in Paris, to Monte Carlo, Switzerland, and London. Â In 1870, when the Franco-Prussian War began, Escoffier was called to duty in the army where he served as Chef de Cuisine. It was during this period that he came to consider the need for tinned foods and was thus the first chef to …show more content…

At the age of 14 he was apprenticed to Sylvain Bailly, a famous patissier in Paris.
Carême codified the four primary families of French sauces that form the basis of classic French cooking to this day–espagnole, vélouté, allemande, and béchamel. Thanks to Carême’s books, French chefs working at home and abroad had a basic, shared vocabulary to refer to in their cooking.
Marie-Antoine Careme is famed for being the inventor of classical cuisine.
Careme crafted pieces for Parisian high society, including Napoleon. A French diplomat and gourmand, Charles Maurice de Talleyrand-Perigord set Careme a test, to produce a year’s worth of menu only using seasonal produce. Careme passed and Talleyrand adopted him into his kitchens. After the fall of Napoleon, Careme moved to London in 1815 and he worked as a chef de cuisine for George IV. He left London 3 years later as he found the climate depressing and felt English chefs treated him badly due to the celebrity attention he received.
With the money he made as a freelance chef, Carême opened his own pâtisserieon the Rue de la Paix during the winter of 1803-04. Its windows regularly showcased his pièce montées prompting travel guides to make it a recommended stop. He created these decorative centrepieces out of materials such as nougat, marzipan, sugar and pastry. Careme was inspired by architectural history and modelled many of his creations on temples, pyramids and ancient