CHEF Marie-Antoine Carême

Introduction

Antoine Marie LENT (Antonin said) was born in Paris in a canteen in 1784. His father was a poor workman who has fourteen children, abandoned in 1792 at the age of 8 years. Fate took him from a humble restaurant owner who gave him his earliest cooking lessons. Whatever has been nicknamed "the cook of kings and king of chefs" began his career in the most modest eateries. But Lent has wonderful gifts that allow it to rise with rapidity(Metzner, 102-109).

Lifestyle and History

At the age of fifteen Lent worked in a restaurant as a kitchen helper. His agitation to learn led him to progress in the field of cookery. At the age of seventeen he joined the famous pastry Bailly Rue Vivienne (who was Mr. Talleyrand client with whom he subsequently worked) and became the first Tourtier. He was very passionate about his work; he was always interested with the preparation of showpieces for the table of the consul. He performed extraordinary pieces of work that provoke admiration. But for this achievement he worked day and night(Kelly, 85-98).

Lent has not separated the architecture of the pastry and he wrote this sentence: "The fine arts are five in number, namely: painting, sculpture, poetry, music and architecture, which have branch Main pastry.” Lent then entered the service of M. de Lavalette, whose table was famous and who received the most distinguished men of his time in politics, military, arts, science and where he tried to reconcile the union of the delicacy, order and economy (Metzner, 102-109).

For twelve years he stayed with the Prince de Talleyrand, where he severed him with greatness and wisdom. Then Lent was hired as a chef at the Prince Regent of England, where he worked for two years. He used to cook healthy food ...