Marie-Antonin Carême - Commander in Chief of Chefs

Marie-Antonin Carême passed away on 12th January 1833. In the history of French Cuisine, he was the first cook to be called a ”Chef”. Abandoned at the age of eight by his parents, the young boy started working as a cook in 1794, right in the midst of the “reign of terror” during the French Revolution.

Sylvain Bailly, a famous “pâtissier” (pastry maker) recognized Carême’s talent and drive and decided to train him. This is one of these cases where the student outdone the master. Carême became notorious for his “pieces montées” – these decorative pastry towers which are still a staple at wedding parties.

Carême was later hired by Chancellor Talleyrand, who challenged him to prepare a different menu for a year without any repetition! Carême obliged successfully! After the fall of Napoleon, Carême relocated to London to serve the prince regent and future king George IV.

Carême wrote several cooking and baking books and is credited for the art known as “Haute Cuisine”, his face ornates the medal of the French Culinary Academy. Bon appétit!