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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
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.
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
Meringues Des Pommes en Harrison: Apple Meringue as a hedgehog
Charlotte russe,Napoleon cake known as Mille Feuille
Sauces:Bechamel, Veloute, Allemande, and Espagnol
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,
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.