A little Segway on Cooking and Chefs. Addendum to the Sous Vide Thread

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toploader55

toploader55

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Forgive the Rant in Mattl's Thread

Now here is something interesting...

I have attached a link from The New Yorker Magazine on a article written about Sous Vide.

The tenth paragraph near the end states the French Chef "Antoine Escoffier"... blah blah and the Le Guide Culinaire.

Well, I did a little research and the Chef that wrote Le Guide Culinaire is AUGUSTE Escoffier not Antoine.

http://www.newyorker.com/magazine/2011/03/21/incredible-edibles

Marie Antoine Careme was The First "Celebrity Chef".
He was known as "The King of Cooks and the Cook of Kings".
https://webstersprime.wordpress.com/2014/04/11/marie-antoine-careme-the-first-celebrity-chef/

Could it be possible the New Yorker's writer John Lancaster was wrong ?

The New Yorker's article is all about the Advent of Sous Vide according to The New Yorker.[this post was last edited: 3/15/2016-19:55]
 
Eddy I can not sort this out by the dates given.  The late Fanny Cradock regarded Auguste Escoffier as a cooking god.  Many of her cooking shows from the UK make reference to "Escoffier", and recipes she found in the vault after his death.  Fanny Cradock's cooking programs especially the interesting "Fanny cooks for Christmas" are on youtube.  ( Cradock with one "d" not two). It was Sandy  When "Danemodsandy" was a member here, that introduced me to La Cradock she was a fascinating woman.  "Auguste Escoffier"  introduced the 5 "mother sauces" and the "brigade system of cooking" still in use today, meat,fish, garnish for example like on "Hells Kitchen".  prior to this one chef cooked everything on one tables order which was slow and inefficient.  Hope this helps to sort this out.  Arthur
 
I think he got Careme's name and Escoffier combined and confused. The author could have smoked something real good too.

Yes Louis. When I first Googled Antoine Escoffier I got the Tennis Player. When I saw this I was prompted to do some digging as I am a Graduate of the Culinary Institute of America Hyde Park, N.Y. 1975.

My education was Classically trained and knew about Escoffier and Careme. I thought I knew the information the New Yorker provided didn't look quite right to me. That's when I googled each name separate and came up with the Link to the two Chefs.

1975 was the last year that the C.I.A. trained Classically.
1976 was the Advent and Birth of "Nouvelle Cuisine" when all the Classically trained Chefs that were newly graduated were looking for single edged Razor Blades to slit our wrists. All that we learned was being ditched for the New Reduction and Lighter Sauces and Cuisines. I was so cranked over that.

Now...

August Escoffier... 1846-1935
Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"[1]—though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century.

https://en.wikipedia.org/wiki/Auguste_Escoffier

Antoine Careme... 1784-1833

Antoine Carême has been considered the first ‘celebrity’ chef. He was also known as the “king of cooks and cook of kings".
Carême followed strict principles in creating a genealogy of sauces which he categorized into béchamel, velouté, espagnole, and allemande. In the simplest form they are thickened milk, thickened stock, thickened dark stock with tomato, and egg/acid emulsion like Hollandaise

https://webstersprime.wordpress.com/2014/04/11/marie-antoine-careme-the-first-celebrity-chef/
 

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