Marie Antoine Carême Research Paper

There are plenty of famous chefs around today but people do not know where it all started. Marie Antoine-Carême was considered to be the very first celebrity chef. This essay will be reflecting on Marie-Antoine Carême’s life and what he has brought to the world of food and cooking and who influenced him to cook the way that he did.

Marie-Antoine Carême (Antonin) was born June 8, 1784 in Rue du Bac, Paris to very poor parents Marie Jeanne Pascal and Jean Gilbert Carême. Marie-Antoine was named after the Queen of France and had about 18 to 25 siblings. It is said that the reason for having so many children is because it was around the time of the French Revolution. In 1794 it is said that Marie’s father took him out for a special bistro meal and abandoned him there before they even finished the meal.
He has created so many things that we use today such as the white hats and jackets that he created. As well as the classified mother sauces. He was the creator of haute cuisine which was proved through the years that he worked for several people of royalty. I like that at a very young age he got into cooking and started to build a life for himself even when he pretty much started with nothing. He went from having nothing to having a great career and he did that himself with the help of a few mentors. I chose Marie because his lifespan was in the 1700-1800 meaning his whole life can be found on the internet of in books and whatnot. There was also a lot of information on him and I found it interesting that he was considered to be the very first celebrity chef. Another reason I chose him was because he had a lot of rich accomplishments in his life. As Carême said, “When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gathering, nor social harmony” (Marie-Antoine,