Paper on Chefs

MARIE ANTOINE CARÊME

CARÊME, MARIE ANTOINE. In 1784, Marie Antoine Carême was born into a blue-collar family in Paris.

Antonin Carême, one of the essential names in the history of gastronomy is, strangely, little known in Spain. Except for some brief mentions in some stories of gastronomy, an entry in the Espasa and Néstor Luján preface to the only Spanish translation of his work (The great art of funds, stocks, marinades and soups), we found no literature on Castilian on this undisputed master of the culinary and pastry arts. We thus had to go to the French sources, and even English, which itself is widely documented life and work of our character.

In 1815, Carême's peers, and the community in general, realized his talents with the publication of Le Pâtissier royal parisien. Following Le Pâtissier françcedil;ois (1653) and La Pâtisserie de santé (1790), it was the third French article dedicated completely to French pastry. Carême's approach to pastry was ground-breaking in a number of ways. He, not only perfected and diversified the uses of now classic foods, such as cream puff pastry, biscuit (sponge cakes) and génoise, but emerged to be the first to give techniques for fromage bavarois and the most elegant the Charlotte russe.

For Carême, the way food is provided is as significant as the way it tastes. In his great work on cookery, Carême has carried his passion of profligate embellishment to new heights for aromatic dishes, as well, poultry on end and standing cutlets and decorating them in a sphere, or sticking whole roasts and fish with a wide selection of decorative skewers embellished with crayfish, truffles, and mushrooms.

FERNAND POINT

Fernand Point (1897) was a cook French pioneer of French cuisine. Has now gained the prize many times Trois étoiles au Michelin Guide (from 1933 until his death some 1955), is considered one of the founders of the Nouvelle cuisine. He directed the famous restaurant La Pyramide in the city of Vienne near Lyon in Isère since 1925 until 1955. Point was one of the supreme chefs in the history. His gastronomic mentorship and lessons left a heritage of world celebrated chefs that bear his torch. They include Alain Chapel, Paul Bocuse, Louis Outhier, Pierre and Jean Froisgros, and Francois Bise. Point's management and status helped him launch Restaurant de la Pyramide as a worldwide cuisine haven. He is best memorized for his gastronomic thinking, the bigheartedness he exhibited towards his employees and the community; providing people more than they'll ever anticipate and making it a means of life. He was also a very strong advocate in the use of local seasonal ingredients.

Fernand Point is considered the father of modern cuisine. His giant portrait decorates the hall of the Dairy Benedict Bernard, contemporary young chef. Louhans born in 1897, Fernand Point took over the restaurant from his father in Vienna, The Pyramid. His appeal to simple but quality products, his attention to cooking methods and jovial host soon attracted attention. Three years later he won his first ...