Marie-Antoine Carême
Antonin Carême | |
|---|---|
 Portrait by Charles de Steuben | |
| Janam | Marie-Antoine Carême 8 June 1783 or 1784 Paris, Kingdom of France |
| Maut | 12 January 1833 (aged 48–49) Paris |
| Kaam(s) | Chef and author |
Marie-Antoine Carême (fr; 8 June 1783 nai to 1784 – 12 January 1833), jiske Antonin Carême ke naam se jaana jaawe hae, ek 19th century ke leading French chef rahaa .
Carême ke janam Paris me, el garib palwaar me bhais rahaa, aur jaab uu chootaa rahaa tab uu ek restaurant me kaam karis rahaa. Baad me uu ek leading Parisian pâtissier ke apprentice banaa aur kuchh din me uske aapan patisserie skills ke khaatir jaana jaawe lagaa rahaa. Uske dher interest architecture me rahaa aur uu famous rahaa barraa pièces montées – table decorations sculpted in sugar, depicting classical buildings ke khaatir.
Uu time ke leading chefs ke saathe kaam kar ke, Carême aapan jaankari ke barrhae ke cooking ke sab aspects sikhis rahaa, aur uu head chef banaa dher prominent log ke khaatir jisme hae Charles Maurice de Talleyrand-Périgord, Tsar Alexander I of Russia aur Prince Regent rahaa. Britain me. Uu codify karis rahaa aur kuchh extent talak classical French cookery ke simplify karis rahaa, uu sab se achchhaa aur mahngaa ingredients ke kaam me laais rahaa, aur aapan time ke sab se achchhaa chef maana jaawat rahaa.
Carême dher book likhis rahaa, jon lavishly illustrated rahaa, kaaheki ki uu maangat rahaa ki uske hunnar ke duusra chefs ke pass karaa jaawe, jissegrande cuisine French ke elite ke mile. uske maut ke baat uske influence chalte rahaa; uske approach ke Jules Gouffé, Urbain Dubois aur Émile Bernard continue karie rahaa, Auguste Escoffier reinvigorate karis rahaa aur aage barrte rahaa jab 20th century ke duusra hissa me nouvelle cuisine overtake karis rahaa.