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Who Eats It

Careme cooked for alot of people, like Napoleon, Talleyrand the French Foreign Minister,Czar Alexander I, Baron Rothschild

Where It Is Served

Served food at large banquets and parties for kings and rulers

How Its served

Service a la russe, single servings at a time

Technological Advances

Roller Milling

The Invention of roller milling, a much faster and more efficient way to produce flour was born and this took baking to a whole new level.

Contributions to the Culinary Field

Major Events

In 1793 he was employed as a low kitchen boy in a chophouse by the cook who had found him

He left the chophouse in 1798 to go under an apprenticeship for Sylvain Bailly, a patissier, at Palais Royal

He was also the creator of the standard chef hat the "toque"

He designed new sauces, Dishes and published a classification of all the sauces into groups that is now the 4 mother sauces of french cooking

Marie Antoine Careme Had many contributions to the culinary field, he is most know for his changes and revisions to the french haute style of cookery

Careme was adopted by Charles Maurice Talleyrand, that is when his career started to jump

The French Revolution

There was a lot of violence in his neighborhood, massacres, executions

The french people did not like the current king and overthrew him, Napoleon takes over

He fled to England to work as chef de cuisine to the prince regent later known as George IV

Wheat Flour In North America

The different wheat flours found in north America were higher in protein than that of which grew in Europe. The Export of this wheat to Europe promoted the large scale production of white bread

Recipes

Meringues Des Pommes en Harrison: Apple Meringue as a hedgehog

Charlotte russe,Napoleon cake known as Mille Feuille

Sauces:Bechamel, Veloute, Allemande, and Espagnol

Facts about Careme

Incorporation of Philosophy

Visual Appeal, artistic and beautiful

Serving one at a time instead of all at once

He was Abandoned by his father at an early age

He was named after Queen Marie Antoinette.

His records about siblings and birth were destroyed in 1871, so there was not much info about how many siblings he had.

He learned how to Bake before he became a Chef

He self taught himself how to read,

Philosophy

He thought food should be artistic and should have a visual appeal to it, so it looks more inviting, eccentric and appetizing,

service a la russe, where all dishes are kept hot and sequentially from waiter to waiter.

Marie-Antoine Careme

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