Cooking for Kings

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Cooking for Kings

• The Life of Antonin Carême
• The First Celebrity Chef
• By Ian Kelly

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THE RECIPE THAT I AM GOING TO SKETCH FOR YOU HERE
IS QUICK AND SIMPLE MY LIFE HAS NOT GONE QUITE
AS PLANNED. - Carême
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Marie Antonin Carême

• Son of Jean Gilbert and Jeanne Pascal
• Born in 1783, Rue de Bac, Paris FRANCE
• 16-22 siblings?
• Named after Marie Antoinette

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Childhood

• When about 10 years old, 1793 in the middle of
  the bloody French revolution, Antonin was
  abandoned at the gates of Paris by his father. As
  he left him, his father said, Nowadays, you
  need only the spirit to make your fortune, and
  you have the spirit! Va petit (go little one)
  with what God has given you.
• Antonin wandered the violent streets for a short
  while and was finally rescued by a gargotier, or
  the owner of a tavern. There, for meager room and
  board, he bussed tables and cleaned up peoples
  messes.

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Teen Life

• Instead of wasting his time during off hours as a
  child, Antonin visited other culinary businesses
  in the nearby quartiers or neighborhoods.
• He became very interested in the many French
  pastry shops or Pâtissieries
• Tasty delicacies created in these shops were the
  rage in Post-revolution Paris.

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Age 15

• In 1798, he became an apprentice to Sylvain
  Bailly a patissier on the Rue Vivianne, just
  behind the Palais Royal.
• During off hours he spent much of his time
  studying at the Biblioteque Nationale or the
  National Library just across from the pastry
  shop, where he taught himself how to read.
• He developed a passion for classical architecture
  and the works of Palladio, Tertio, Vignole, and
  would spend hours drawing and copying the
  classical drawings from the many books. He was a
  natural artist.

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Early on in His Career

• In 1804, Antonin opened his own pastry shop on
  Rue de la Paix.
• It did not take very long for him to attract much
  attention from the people of Paris.
• Carème was not only a master Patissier, he also
  drew crowds with his beautiful pièce montés or
  architectural centerpieces made from spun sugar,
  marzipan, almond paste, and other edible
  materials.
• This artistic ability soon made him famous among
  the nobility of his day.

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Its All up From Here!

• He became the Personal Chef for Tallyrand,
  Napoleons assistant

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• He made Napoleons wedding cake

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• He worked for many people of nobility in his day,
  including the Czar of Russia, the Rothchild
  Family, and the Stewarts of Vienna

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• One of his favorite endeavors was designing the
  kitchen at the Royal Pavilion at Brighton in
  England.

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Many Accomplishments

• He invented the four stages of cooked sugar
• Soft ball
• Hard ball
• Soft crack
• Hard crack

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• He invented all of the Mother Sauces
• T Tomato
• H Hollandaise
• E Espagnole
• V Veloute
• B Bechamel

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He Designed the First Chefs Attire
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He continually apprenticed with older, more
experienced Chefs
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He Brought Class and Dignity to the role of a
ChefHis Cookbook was on the Best Seller
ListHe became famous and somewhatwealthy!
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At age 52, Antonin Careme died from the effects
of Carbon Monoxide Poisoning
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Advice to Young ChefsYoung people who love
your art have courage and perseverence always
hope, dont count on anyone, be sure of yourself
and all will be well.-Antonin Carême
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Quote by Chef Gilbert, one of his closest friends
and associatesAntonin was for us a symbol
the father of modern cooking. He also
personifies the chef who lives only for his
profession and is the prototype of the kitchen
worker who starts at the very bottom, and by
sheer will and courage, and in his case marvelous
intelligence, climbs to the very peak of his art
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Le Fin