History of Auguste Escoffier and Marie Careme

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Auguste Escoffier, “The emperor of Chefs”

Auguste Escoffier was born in Villeneuve-Loubet,the Provence region of France in October 28, 1846. When he turned 13, his father took him to Nice where he apprenticed at a restaurant owned by his uncle, thus beginning the illustrious career that he enjoyed for the next 62 years.

His culinary career took him many places, from the early years at the fashionable Le Petit Moulin Rouge and several other restaurants in Paris, to Monte Carlo, Switzerland, and London. In 1870, when the Franco-Prussian War began, Escoffier was called to duty in the army where he served as Chef de Cuisine. It was during this period that he came to consider the need for tinned foods and was thus the first chef to
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Some of his best-known works include Le Guide Culinaire (1903), Le Livre des Menus (1912) and Ma Cuisine (1934).

As well as making changes in the culinary world, Escoffier undertook several philanthropic endeavors including the organization of programs to feed the hungry and programs to financially assist retired chefs. Escoffier received several honors in his lifetime. The French government recognized Escoffier in 1920 by making him a Chevalier of the Legion d' Honneur, and later an Officer in 1928. The honors due Escoffier can be summed up by a quote from Germany's Kaiser Wilhelm II when he told Escoffier, “I am the Emperor of Germany, but you are the emperor of chefs.” With his wife, Delphine Daffis, Escoffier retired to Monte Carlo in 1921, there he died on February 12, 1935.
Marie Antoine Carême, “Chef of kings and the king of Chefs.”

In March 1811, Napoleon and his new wife, Marie Louise, welcomed the birth of a boy, the longed for male heir needed to carry the Bonaparte line forward. A grand feast was ordered to celebrate the christening of the young “King of Rome.” Only a year earlier, a young pastry chef named Marie-Antoine Carême had dazzled the court with a still-talked about wedding cake. For the christening he would out-do himself again. Using spun sugar, confectioner’s paste, cream, and meringues all dyed in varying shades of blue, rose, and gold, Carême created a magnificent replica of a Venetian gondola.

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