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Marie Antoine Careme

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  • Pages: 4
  • Word count: 949
  • Category: Cooking

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1.)Who is Marie Antoine Careme?
Marie-Antoine Careme was born June 8, 1784 in Paris, France. Careme was abandoned by his parents during the French Revolution and took a series of kitchen jobs before apprenticing in a famous pastry shop. Word of Careme’s talent spread to the diplomat Talleyrand, who used his cooking for European royalty. Marie-Antoine is best known for his grand cooking style for European royalty, typically known as haute cuisine.

-What are his 2 contribution in classic and modern cuisine?
Culinary artist, inventor, and creator, Careme published the following works: Le Patissier pittoresque (1815)
Le Patissier royal parisien (1825) – great decorative centrepieces and fanciful designs Le Cuisinier parisien (1828)
Le Maitre d’hotel francais (1822) – dishes he personally created and prepared in various European capitals L’Art de la cuisine francaise (1833) – five volume masterpiece on cuisine Careme developed recipes for what we know as Napoleons, Charlottes, Éclairs, and many other famous pastries. In his first major position, Carême worked as chef de cuisine to Talleyrand who actively encouraged Carême in the development of a new refined food style using herbs and fresh vegetable, simplified sauces with few ingredients.

Talleyrand became a famous host during the Congress of Vienna – when the congress disbanded, not only the map of Europe but also the culinary tastes of its upper classes were thoroughly revised. Carême’s impact on culinary matters ranged from trivial to theoretical. He is credited with creating the standard chef’s hat, the toque; he designed new sauces and dishes, he published a classification of all sauces into groups, based on four mother sauces. He is also frequently credited with replacing the practice of service à la française (serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu) after he returned from service in the Russian court but others say he was a diehard supporter of service à la française.

2.)Who is George Auguste Escoffier?
Auguste Escoffier was born in the Provence region of France in October 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 undertake in-depth study of techniques for canning and preserving meats and vegetables. After returning to civilian life, Escoffier resumed his career in several Parisian restaurants where he steadily moved up the ladder of success.

What are his 2 contribution in classic and modern cuisine?
Make the art of being a cook respectable. Escoffier came from a modest background himself, so he was very interested in being seen as having a serious profession. He had the highest standards for the quality and perfection of his food, and at the same time, he was very concerned with the atmosphere in the kitchen. He became a revolutionary against the “Grande Cuisine” culinary standards of the time, which used such complex saucing and garniture that the main ingredients of a dish were often unrecognizable.

3.) What are the basic kitchen organization?
* Have a plan focusing on how your kitchen functions. Set prime space for the items you use everyday and move the occasionally used things farther away. * Start with the most visible area, the counter tops. Work one area at a time, before moving on. This will help alleviate that feeling of overwhelm. * Focus on the items you love and use. This will make organizing a positive experience. It will be easier to let go of things, if you know what you are keeping because you love it. * Divide your drawers. Instead of a jumble of utensils inside the space, use drawer dividers to make homes for like items. This will make it easier to find what you are looking for. * Designate and official “drop zone” for keys, cell phones, purse and mail. Assign a space that is away from the cooking area in the kitchen to avoid having to move or work around items. * Create storage to contain odd kitchen items.

Collections of cookie cutters, cocktail napkins, whatever you have – contain these items together and create a home for them. * Add extra shelves to your pantry. Often wasted space between pantry shelves can be used by adding an extra shelf or stacking boxes. Every little bit helps. * Add task lighting. Install lights under your kitchen cabinets for task lighting. You don’t have to hire an electrician. You can buy battery-powered lights that stick underneath kitchen cabinets. * Designate a junk drawer. Not all drawers should store junk. Assign like items to certain drawers (and cabinets). If you are lucky enough to have an extra drawer, let it be the junk drawer, but cull it often. * Make organizing part of your kitchen routine. Just a few minutes each day (say after the dishes are done) of reorganizing will keep the space an efficient and effective work and family space.

4.) What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. HACCP is an industry-wide effort approved by the scientific community as well as regulatory and industry practitioners. This effort is designed to focus specifically on food safety, including food safety in retail establishments.

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