Famous Gastronomes / Chefs. What is Gastronomy? Art of selecting, preparing, serving, and enjoying fine food. Molecular gastronomy.

Famous Gastronomes / Chefs

What is Gastronomy?

Art of selecting, preparing, serving, and enjoying fine food.

Molecular gastronomy

How it all began

Early gastronomy: China - 5th Century BC Rome – Noted for the excess and ostentation of its

banquets

Foundations of modern Western gastronomy - laid during the Renaissance period (1,400 – 1,600), in Italy and France

Famous chefs from history

Brillat Savarin

o Born in France, in 1755

Famous for his book The Physiology of Taste (1826)

Worked as a lawyer

He gave the appearance of being absent minded and shy but it is said that after a good meal he bubbled over with good conversation

Savarin cont.,

The Physiology of Taste is in two parts and includes topics such as senses of taste, gastronomy, the theory of frying, thirst, drinks, gourmands and the pleasures of the table.

His book is available and has been translated to other languages over the years.

A famous quote from Savarin: “A rich soup, a small turbot, a saddle of venison, an apricot tart: this is a dinner fit for a king” - an expression we still use to this day.

Marie Antoine Careme

1783 to 1883

16th child of a poor family, started working in the kitchen at the age of 10

6 years later apprenticed as a patissier and taught himself to read and write

1803 he became Chef Patissier to Talleyrand (French foreign minister)

Turned down Czar Alexander’s invitation to be Russia’s leading chef. Became head chef of the Carlton House in London where he set standards for chefs throughout Britain.

Became known as “The Chef of Kings and the King of Chefs”

More on Careme…

A Careme’s banquet feast for the military in the Champs-Elysees:

10, 000 guests The menu required:

6 cows 75 calves 250 sheep 8,000 turkeys 2,000 chickens 1,000 table fowls 1,000 partridges 500 hams, 1,000 carp, 1,000 pike, and 145 casks of wine…

Georges Auguste Escoffier

1864 to 1935

Worked in his uncle’s restaurant at the age of 13

1890 with Cesar Ritz opened the Savoy hotel in London, stayed until 1898

Moved to the Carlton hotel (most famous in Europe)

Emperor William II called him the “Emperor of Chefs”

Wrote several books, among them the famous Le Guide Culinaire

More on Escoffier…

One of the greatest influences in the culinary world: The Kitchen Brigade

This added to the principle task of kitchen organization and changed the way in which kitchens were run

Michel Guerard

His influence stemmed from a book he wrote in 1976 entitled “Cuisine Minceur” which combined with the nouvelle cuisine book of Paul Bocuse to create a system of cooking and serving that revolutionized classical practices and caused a major upheaval of culinary traditions.

Michel Guerard, the Troisgros brothers and Paul Bocuse were the innovators of cuisine moderne.

The innovations of modern cuisine are still firmly established in the majority of first class restaurants throughout the world.

Modern chefs that have made an impression: Choose one and

research for their Bio!

Julia ChildsAnton MossimanCharlie TrotterThomas KellerThe Roux BrothersGordon RamseyWolfgang Puck Tom Colicchio James Beard