History of Auguste Escoffier and Marie Careme Essay

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 c atomic number 18er that he enjoyed for the next 62 years.His culinary career took him some(prenominal) places, from the early years at the fashionable Le Petit Moulin Rouge and some(prenominal) different restaurants in genus Paris, to Monte Carlo, Switzerland, and capital of the United Kingdom. In 1870, when the Franco-Prussian War began, Escoffier was c anyed to duty in the army where he served as Chef de Cuisine. It was during this period that he came to consider the aim for tinned foods and was thus the first chef to undertake in-depth study of techniques for canning and preserving m cancel outs and vegetables. After reverting to civilian life, Escoffier resumed his career in several Parisian restaurants where he steadily moved up the ladder o f success. During his time at the Carlton, Escoffier developed a superior reputation for haute cuisine. While at the Savoy, Escoffier created one of his most storied recipes, Peach Melba, in honor of the Austrian singer Nellie Melba who was a thickening at the hotel.Three of Escoffiers most noted career achievements are revolutionizing and modernizing the menu, the art of planning and the organization of the victor kitchen. Escoffier simplified the menu as it had been, writing the dishes down in the order in which they would be served (Service la Russe). He in any case developed the first la Carte menu. He simplified the art of cooking by getting rid of pretentious food displays and elaborate garnishes and by reducing the number of courses served. He withal emphasized the use of seasonal foods and lighter sauces. Escoffier also simplified professional kitchen organization, as he integrated it into a single unit from its antecedently individualized sections that operated aut onomously and often created great wasted and duplication of labor. Throughout his career, Escoffier wrote a number of books, numerous of which continue to be considered important today. Some of his best-known works include Le Guide Culinaire (1903), Le Livre des Menus (1912) and Ma Cuisine (1934).As well as making changes in the culinary world, Escoffier undertook several philanthropic endeavors including the organization of programs to feed the hungry and programs to financially answer retired chefs. Escoffier received several honors in his lifetime. The French government recognized Escoffier in 1920 by making him a Chevalier of the Legion d Honneur, and subsequent an Officer in 1928. The honors delinquent Escoffier can be summed up by a quote from Germanys Kaiser Wilhelm II when he told Escoffier, I am the Emperor of Germany, but you are the emperor of chefs. With his wife, Delphine Daffis, Escoffier retired to Monte Carlo in 1921, in that respect he died on February 12, 1935 . Marie Antoine Carme, Chef of kings and the king of Chefs.In March 1811, forty winks and his new wife, Marie Louise, welcomed the birth of a male child, the longed for male heir needed to take up the Bonaparte line forward. A grand feast was ordered to keep the christening of the young King of Rome. Only a year earlier, a young pastry chef named Marie-Antoine Carme had dazzled the court with a still-talked round wedding cake. For the christening he would out-do himself again. Using spun sugar, confectioners paste, cream, and meringues all dyed in varying shades of blue, rose, and gold, Carme created a first-class replica of a Venetian gondola.He was abandoned in Paris at the age of 8 and began working as a kitchen boy in a Parisian steakhouse. At the age of 14 he was apprenticed to Sylvain Bailly, a famous patissier in Paris. Carme codified the tetrad primary families of French sauces that form the basis of classic French cooking to this dayespagnole, vlout, allemande, and bchamel. Thanks to Carmes books, French chefs working at home and abroad had a basic, divided up vocabulary to refer to in their cooking. Marie-Antoine Careme is famed for being the inventor of innocent 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 years worth of menu alone 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 wing London 3 years later as he put 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, Carme opened his own ptisserieon the grief de la Paix during the winter of 1803-04. Its windows regularly showcased his pice montes suggestion travel guides to make it a recommended stop. He cr eated these decorative centrepieces out of materials such(prenominal) as nougat, marzipan, sugar and pastry. Careme was inspired by architectural history and modelled many of his creations on temples, pyramids and ancient ruins. Some of his most famous creations include Gros Nougats, Grosses Meringues, Croquants (made with almonds and honey) and solilemmes (a scroll like cake.)ContributionsThe dessert Charlotte russe was invented by Marie Antoine Carme who named it in honor of his Russian employer Czar Alexander I. Russe being the French word for Russian.Careme is also credited with inventing the French classic desert Napoleon Cake (Mille Feuille) period working as Napoleons chef. Napoleon like to eat Mille Feuille with strawberry favor, so it was named Napoleon cake. It has various flavours, from chocholate, strawbery, mango to berry.Careme was also elicit in Architecture and applied it to dessert with is very impressive pieces montees and other creations that fascinated his con temporaries. (See pictures below)My CommentFirst of all, I would like to thank twain Auguste and Caremes effort for what they have done in the food labor especially in the culinary field. Because of them we can now use or apply the things and knowledge that they had contributed to us in the late 18th century. Without them practiced imagine what a normal Restaurant kitchen would be without Escoffiers Kitchen group System? I guess it would be a total madhouse and what about Caremes four Mother sauces and his architectural designs in desserts? retributory think what would be like in many special cause especially in weddings? Without these ideas nothing good will happen to us. I actually admire them because at a young age they deal to be determined in many obstacles in life, they strive for their day-dream of becoming a real soulfulness that led them to be famous in the food industry. What if I or we can do the same(p) things that theyd done? Maybe someday we can be someone ju st like them in the future.