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Haute Cuisine and Antonin Careme Essay

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Haute Cuisine has been characterized by French cuisine, and modernized in every era. On June eighth, 1784 a revolutionary French cook was born Marie- Antoine Carème, also known as Antonin Crème. Antonin would inevitably be known as “The king of chefs, and chef of kings”. Antonin’s beginning would not be easy like a kings, his training would lead him to cook magnificently, and he would affect society for centuries with his amazing talent.
Antonin was born in Paris, France, where he had been abandoned by his parents at the height of the French Revolution. He would begin his career as a kitchen boy at a Parisian chop-house, in exchange for room and bored. His love of cooking would break ground at the chop-house. Starting in 1798 Antonin would begin his first apprentice-ship for cooking, with Sylvain Bailley. Antonin had opened up his first shop the Patisserie de la rue de la Paix, after leaving Bailley’s apprentice ship. Bailley’s teachings had lifted Antonin and would launch him into a huge history altering career. He had died in Germany at the age of 48 in 1833.
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