Microsoft PowerPoint - CLASSIC FRENCH CUISINE GENERAL KNOWLE

MARIE-ANTOINE (ANTONIN) CARÊME (1783–1833)

• Cook of Kings and King of Cooks • Master of French Grande Cuisine • Paris Orphan • Cook’s Helper to Restarateur • He wanted to achieve lightness, grace, order and perspicuity • Patissier; elaborate architectural designs • Showman • Saucier – perfected recipes, techniques, created system of classification • Garde Manger – popularized cold cuisine, molds and aspic • Designed tools, equipment and uniforms • Author – wrote, illustrated, books illustrated hundreds of dishes