Kitchen classics

In this post I summarize the life and work of several classics of the kitchen. Characters who left traces and whose legacies are still valid.
 
Marie Antonie Carâme (1784 - 1833) 
 
Renowned French chef. The cook of the Kings and Princes. Famous culinary master, who enunciated the fundamentals of classic French gastronomy. He left behind the works, from a permanent culinary point of view, an immense value, such as "The art of kitchen French 18331th century, XNUMX.
 
Urbain Dubois (1818 - 1901)
 
The work that he left us is one of a kind and has a amplitude that makes an Honore de Balzac dream. In addition, his works of great value include "La kitchen of all the Pays ”(1868) and La kitchen artistic (1872). He publishes in collaboration with Emile Barnard, The  kitchen Classical ”, (1856)” a book still well known and appreciated today (the 18th edition appeared in 1900.)
 
George August Escoffier (1846 - 1935)
 
French cook was born in Ville Neuve, Loubel 1846 and died in Monte Carlos in 1935. He started in the trade at the age of 13 with an uncle who led a Nice in restaurant famous. He continued his apprenticeship in Paris, then Nice, Lucerne. and Montecarlo, Before becoming King of cooks.
 
His career that lasted sixty-three years was developed in different hotels of luxury especially, in England, London, where in 1892 it facilitated the opening of the Savoy reopened by Cesar Ritz. In 1898 Ritz entrusted him with the kitchens of the Carltaro of London, since he kept until his retirement in 1921. During the war of 1870 he directed the kitchens of Marshal Bazacrie, he also served the German Emperor Wilhelm II (on a cruise) who granted him the title of emperor of cooks. Decorated with the Legion of Honor (the ribbon in 1920 and the button eight years later). He was one of the chefs who worked the most for the world prestige of French chefs. His written works continue to be a basic reference for professionals, especially his 1903 Culinary guide, another in 1912 and cod in 1929, rice in 1927, my kitchen in 1934 and wax flowers in 1910, complete his bibliography. Author of numerous recipes such as chaud - froid jannette, Rachel quail fillets in homage to two actresses, Peach Melba. In 1966 his birthplace was transformed into a museum of culinary art at the initiative of one of his former kitchen assistants.
 
Escoffier was not only a great creator but also a reformer of kitchen working methods. He rationalized the distribution of tasks in the brigade and ensured the image of the cook (clean, meticulous, non-drinker, non-smoker.
 
In his work "The culinary guide" he profoundly reforms (transforms) the old (ancient) French cuisine (classical cuisine). That book is the basis, contains the principles, by which French cuisine is still governed today. He removed everything pompous and tasteless, without removing its roots. He also added the foreign specialties that it is possible to prepare in France. He was the founder of an international culinary art.
 
Henri Paúl Pellaprat (1869-1954)
 
He was born in Paris in 1869 and began doing his apprenticeship in patisserie for 3 years, according to the concept of our master Auguste Escoffier, who claims that a chef must be above all a pastry chef.
 
Then he worked for three years as a simple click on some restaurants from Paris, he practiced for a year as a confectioner at Forest's house in Bouges and finally joined the kitchen brigade of the café de la Poix, in Paris, under the direction of the famous father Lepy, from there he went to the Maison Dorcé with the great chef Casimir Maison, then worked at the house of Bignon, at la Moire and later at that of Poillonal, did his military service in Vendrin and wandered through the whole of France and part of Europe, he entered as a teacher at the Cordon school Bleu, was mobilized in 1914, and then demobilized in 1915 for being the breadwinner of his family (46 years and 7 children). When Cordón Blue was closed, he was a cook at Lucas's house, then at Terminur Denoin and finally returned to his position at Cordón Blue until 1932.
 
It was then that he retired from active life. This premature decision was fortunate for French cuisine, as it showed a good teacher incapable of being idle, he devoted his time to writing his culinary treatises that have created schools. It was in 1935 that the first edition of modern culinary art appeared.
 
Pellaprat watches over tradition and traditions, there is no recipe that it is not a testimony of fidelity towards the great pioneers that were its teachers. He was also a man of his time, passionate about the evolution of his profession, as well as a great classroom teacher. Two facts bear witness to it, its sense of simplification, without sacrificing the peaks of gastronomy and its very marked interest in specialties. His work has been translated into several languages ​​and his influence has been extraordinary. In general today we speak of the "Great Pellaprat" expression that applies not only to man, but also to his great work. Modern culinary art is the work of a great chef, an impeccable technician and an artist in love with his art.
 
Paul Bocuse
 
Paúl Bocuse: He was born on February 2, 1926 in Collonges Au-Mont d´Or, his restaurant is in that same house today.
 
In the intervening years Bocuse has been around the world countless times, teaching and practicing the fine art of culinary arts. But the Bocuse family have lived in this part of France since 1934, as millers and owners of the restaurant And Bocuse always returned to his beloved square or market in Nearby Lyons.
 
Bocuse's father also a first cook, made great journeys as a good servant and as an apprentice in many of the most famous restaurants in France before establishing in Collonges and embellishing above the restaurant from his grandfather.
 
In 1941 his son, the young Paul, was apprenticed to one of his father's friends, Claude Maret in Lyon. But Paúl was as a soldier in World War II and was wounded.
 
When the war ended he quickly gained a place in the Restaurant  Three Stars, the renowned establishment of the Mere Brazier outside Lyon. From there he moved to another Three Star Restaurant "La Pirámide" he came for another of his father's friends FERNANDO POINT; and then finish another Three Star pillar the "LUCAS CARTON", where he completed his education.
 
Finally in 1959, his father's successor at Collenges, and in just 2 years he won his first star, and at the same time the title of Meilleur Ouvrier of French cuisine. A second star followed in 1962 and a third in 1965. In February 1975 BOCUSE became a member of d'Estaing in recognition of his services as an ambassador of modern French cuisine. On that occasion BOCUSE prepared the official meal for the Elysee Palace.
 
Bocuse has won numerous awards for his restaurant and he is a consultant for the French airline, he also has teaching in Japan and in his restaurant in TOKYO he has introduced his own contribution to the old art of cooking (the new kitchen) the new French cuisine style, which combines traditional French cuisine with the knowledge of new innovations that has earned FRANCE the only position in the world of cuisine and BOCUSE its incomparable place at the top. The first of his books "Market cuisine" translated into different languages, deals with fresh market food, preparation to the minute (on command), new menu compositions. It is considered the chef who has inaugurated the new kitchen.
 
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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