Tuesday, January 15, 2019

History of Auguste Escoffier and Marie Careme Essay

Auguste Escoffier was born in Villeneuve-Loubet,the Provence component part of France in October 28, 1846. When he turned 13, his father took him to Nice where he prepare at a restaurant owned by his uncle, thus fountain the illustrious calling that he enjoyed for the next 62 social classs.His culinary course took him many places, from the early years at the fashionable Le Petit Moulin pigment and several other restaurants in Paris, to Monte motorcarlo, Switzerland, and London. In 1870, when the Franco-Prussian War began, Escoffier was called to art in the army where he served as Chef de Cuisine. It was during this period that he came to catch the need for tinned intellectual nourishments and was thus the first chef to undertake in-depth study of techniques for canning and preserving meats and vegetables. later returning to civilian life, Escoffier resumed his career in several Parisian restaurants where he steadily move up the ladder of success. During his time at the C arlton, Escoffier demonstrable a superior reputation for haute cuisine. While at the Savoy, Escoffier created one of his intimately famous recipes, Peach Melba, in value of the Austrian singer Nellie Melba who was a guest at the hotel.Three of Escoffiers most noted career achievements are revolutionizing and modernizing the circuit card, the art of cooking and the organization of the professional kitchen. Escoffier simplify the posting as it had been, writing the dishes down in the order in which they would be served (Service la Russe). He too developed the first la wit menu. He simplified the art of cooking by getting discharge of ostentatious food displays and elaborate garnishes and by reducing the number of courses served. He also emphasized the practice session of seasonal foods and lighter sauces. Escoffier also simplified professional kitchen organization, as he integrated it into a single unit from its previously individualized sections that operated autonomously and often created great wasted and duplication of labor. through break through his career, Escoffier wrote a number of books, many of which continue to be considered important today. about of his best-known works accommodate Le Guide Culinaire (1903), Le Livre diethylstilbestrol 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 assist 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 later an Officer in 1928. The honors due 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, there he died on February 12, 1935. Ma rie Antoine Carme, Chef of kings and the king of Chefs.In border district 1811, Napoleon and his new wife, Marie Louise, welcomed the birth of a boy, the longed for male heir demand to carry the Bonaparte line forward. A grand feast was coherent to celebrate 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 about 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 magnificent replica of a Venetian gondola.He was abandoned in Paris at the come on 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 systemize the four primary families of French sauces that form the basis of classic French cooking to this dayespagnole, vlout, allemande, and b chamel. Thanks to Carmes 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 craftsman of classical cuisine. Careme crafted pieces for Parisian high society, including Napoleon. A French diplomat and gourmand, Charles Maurice de Talleyrand-Perigord particularise Careme a test, to produce a years 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 hard due to the celebrity attention he received. With the money he do as a freelance chef, Carme opened his own ptisserieon the Rue de la Paix during the winter of 1803-04. Its windows regularly showcased his pice montes 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 invoice 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 bun deal 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 ginmill (Mille Feuille) while 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 interested in Architecture and applied it to dessert with is very awesome pieces montees and other creations that fascinated his contemporaries. (Se e pictures below)My CommentFirst of all, I would like to thank both Auguste and Caremes effort for what they have done in the food industry e modifiedly 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 eighteenth century. Without them just imagine what a normal Restaurant kitchen would be without Escoffiers Kitchen Brigade System? I guess it would be a measure chaos and what about Caremes four Mother sauces and his architectural designs in desserts? Just think what would be like in many special occasions especially in weddings? Without these ideas nothing good will breathe to us. I actually admire them because at a young age they manage to be determined in many obstacles in life, they seek for their dream of becoming a real someone that led them to be famous in the food industry. What if I or we can do the same things that theyd done? Maybe someday we can be someone just like them in the future.

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