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8 facts about the great chefs of the world, have entered into history
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Food - a real industry, which has its stars, not content with classic recipes and create works of gastronomic art. Site remembered the most famous chefs in istorii.1. Francois VatelEto name - the symbol of honor of French cooking. Master committed suicide, unable to survive the afternoon spoiled.
The best chef of his time (mid-XVII century) was the son of simple peasants and began his career with the fact that selling waffles. He was born in 1631, and when grown up, his father sent him to Paris, to the godfather, who served as a pastry chef. In the middle of 1660 Vatel joined the disgraced Prince de Conde - and this position eventually ruined the great chef
To return the location of King Louis XIV, the Prince of Conde planned a grand reception in the castle of Chantilly. Everyone - from the reception to the procurement provisions - was in charge of Vatel. The reception was excellent: presentation, music, fireworks and, of course, food. Four meals a day for two thousand people.
When it was discovered that the owner of the fish shop does not have time to bring fresh fish to the castle - to lean on Friday was impossible to offer the King something else - the chef got up to him and fell on his sword-feeding.
2. Auguste EskofeZnamenity different culinary penchant for poetic comparisons. For example, frog legs he called "chicken legs nymphs." As a child, Auguste showed artistic talent, but family tradition proved to be stronger, and the boy was 13 years old scullion settled in Nice, in the restaurant uncle.
Escoffier first introduced a new way of serving dishes - the menu a la carte , which is still popular in all the restaurants of the world. In 1902 Escoffier published the culinary guide - a book containing more than 5000 recipes - this work has become a classic for chefs worldwide.
Because of the great chefs, Escoffier became the first who has worked for very different audience, happily agreeing to prepare even for the sailors in the port.
3. Lucien OliveEtot chef and restaurateur became famous thanks to a single dish - Salad "Olivier", which originally consisted of diced grouse, partridge, crayfish and other delicacies , elegantly laid out on a platter in the middle of which rises a hill potatoes, poured sauce "Provencal».
In place of the Russian nobility, who knew a lot about the delicacies in his restaurant "Hermitage" started coming merchants, which had an abundance of food is more important than elegance. They stirred delicacies on a plate and eating them with a spoon, like porridge. Enraged Lucien ordered Serve as a mixture - and sales have increased tenfold.
From grief Olivier Russian owner sold the restaurant. He died in Moscow, and not knowing that later grouse in the dish will replace boiled sausage and crawfish - green peas.
4. Julia ChayldChayld start learning to cook at age 34, fell in love with a tried in a Paris restaurant roasted halibut. Julie was delighted with the knowledge and decided to share the secrets of French cuisine to other American living in Paris.
First, together with her friends, she opened a "School of the three gourmet", later described his experience in a book, and then won the hearts of moviegoers on its own cooking show. Dropping chicken or a piece of dough, risible Julia immediately raised his speaking into the camera: "We are alone in the kitchen!».
5. Gordon RamziEtot Englishman wanted to connect his life to football. However, the injury prevented the implementation of these plans. The examination did not have the balls to enter the police force or the navy, as a result of the man decided to try to engage in cooking.
In 1998 he opened his own restaurant chef Gordon Ramsay at Royal Hospital Road, that gave rise to his growing empire. Today he is - author and host of the famous culinary program "Hell's Kitchen", "Master Chef", "Boiling Point", "Nightmares Ramsay in the kitchen." In addition to television career Ramsay owns 10 restaurants and 3 bars in England, 12 restaurants in other countries.
Ramsay is quite eccentric personality, it is distinguished by a constant perfectionism. Audience he won thanks to his rudeness, the pressure and use, including, and profanity.
6. Jamie OliverEtot British restaurateur, chef, showman is also known as "naked chef". It was under this name published his first television program, and one of his first books about healthy and tasty food.
Himself culinary exhibitionism is not promoted, he just managed to convince people that high-quality and tasty products are good in themselves and do not need more "dressed" by the chefs.
Jamie - known fighter for the nation's health, considering that it begins with the British culinary preferences. He was able to transform the outdated system of school meals in England. That is why the youngest of the British super-chefs is already a knight of the Knights of the Order of the British Kingdom.
Jamie contract with sports club "Manchester City", according to which he is responsible for all the food at the Etihad Stadium.
7. Heston Blumenthal BlyumentalHeston became known for his predilection for molecular cuisine. His most famous dishes - pigeon breast with panchetoy, ice cream, bacon and eggs, jelly lavender, oysters and passion fruit, porridge from snails.
Heston - the owner and chef of the British restaurant The Fat Duck. This place was named 10 years ago, the best restaurant in the world and continues to keep the brand and 3 Michelin stars - the best proof of that.
Blumenthal took a series of programs for the Discovery Channel on science and cooking, wrote a best-selling book "Science of cooking" and continues to amaze everyone as a chef.
8. AdriaOn Ferran became the cook, we can say, by chance. Adria was a soldier, while another of his vacation, he decided to have a rest on the beach, but also to earn extra money.
So Ferran was in the kitchen, where the owners are so pleased that they invited him to return. Having started work three years later he was promoted suddenly Adria chef. Having become the real master of the kitchen, he began to create new tastes and develop completely new technology of cooking.
Today Adria is a real guru in the avant-garde genre - molecular cuisine. He himself says that he was preparing a new food, the next generation. In Spain, the chefs love, considering his talent comparable to Dali, Gaudi and Picasso. Cook managed to move away from the classical formula food "product-garnish-sauce" Adria destroyed the barrier between sweet and savory.
via diletant.media/articles/26002468/
The best chef of his time (mid-XVII century) was the son of simple peasants and began his career with the fact that selling waffles. He was born in 1631, and when grown up, his father sent him to Paris, to the godfather, who served as a pastry chef. In the middle of 1660 Vatel joined the disgraced Prince de Conde - and this position eventually ruined the great chef
To return the location of King Louis XIV, the Prince of Conde planned a grand reception in the castle of Chantilly. Everyone - from the reception to the procurement provisions - was in charge of Vatel. The reception was excellent: presentation, music, fireworks and, of course, food. Four meals a day for two thousand people.
When it was discovered that the owner of the fish shop does not have time to bring fresh fish to the castle - to lean on Friday was impossible to offer the King something else - the chef got up to him and fell on his sword-feeding.
2. Auguste EskofeZnamenity different culinary penchant for poetic comparisons. For example, frog legs he called "chicken legs nymphs." As a child, Auguste showed artistic talent, but family tradition proved to be stronger, and the boy was 13 years old scullion settled in Nice, in the restaurant uncle.
Escoffier first introduced a new way of serving dishes - the menu a la carte , which is still popular in all the restaurants of the world. In 1902 Escoffier published the culinary guide - a book containing more than 5000 recipes - this work has become a classic for chefs worldwide.
Because of the great chefs, Escoffier became the first who has worked for very different audience, happily agreeing to prepare even for the sailors in the port.
3. Lucien OliveEtot chef and restaurateur became famous thanks to a single dish - Salad "Olivier", which originally consisted of diced grouse, partridge, crayfish and other delicacies , elegantly laid out on a platter in the middle of which rises a hill potatoes, poured sauce "Provencal».
In place of the Russian nobility, who knew a lot about the delicacies in his restaurant "Hermitage" started coming merchants, which had an abundance of food is more important than elegance. They stirred delicacies on a plate and eating them with a spoon, like porridge. Enraged Lucien ordered Serve as a mixture - and sales have increased tenfold.
From grief Olivier Russian owner sold the restaurant. He died in Moscow, and not knowing that later grouse in the dish will replace boiled sausage and crawfish - green peas.
4. Julia ChayldChayld start learning to cook at age 34, fell in love with a tried in a Paris restaurant roasted halibut. Julie was delighted with the knowledge and decided to share the secrets of French cuisine to other American living in Paris.
First, together with her friends, she opened a "School of the three gourmet", later described his experience in a book, and then won the hearts of moviegoers on its own cooking show. Dropping chicken or a piece of dough, risible Julia immediately raised his speaking into the camera: "We are alone in the kitchen!».
5. Gordon RamziEtot Englishman wanted to connect his life to football. However, the injury prevented the implementation of these plans. The examination did not have the balls to enter the police force or the navy, as a result of the man decided to try to engage in cooking.
In 1998 he opened his own restaurant chef Gordon Ramsay at Royal Hospital Road, that gave rise to his growing empire. Today he is - author and host of the famous culinary program "Hell's Kitchen", "Master Chef", "Boiling Point", "Nightmares Ramsay in the kitchen." In addition to television career Ramsay owns 10 restaurants and 3 bars in England, 12 restaurants in other countries.
Ramsay is quite eccentric personality, it is distinguished by a constant perfectionism. Audience he won thanks to his rudeness, the pressure and use, including, and profanity.
6. Jamie OliverEtot British restaurateur, chef, showman is also known as "naked chef". It was under this name published his first television program, and one of his first books about healthy and tasty food.
Himself culinary exhibitionism is not promoted, he just managed to convince people that high-quality and tasty products are good in themselves and do not need more "dressed" by the chefs.
Jamie - known fighter for the nation's health, considering that it begins with the British culinary preferences. He was able to transform the outdated system of school meals in England. That is why the youngest of the British super-chefs is already a knight of the Knights of the Order of the British Kingdom.
Jamie contract with sports club "Manchester City", according to which he is responsible for all the food at the Etihad Stadium.
7. Heston Blumenthal BlyumentalHeston became known for his predilection for molecular cuisine. His most famous dishes - pigeon breast with panchetoy, ice cream, bacon and eggs, jelly lavender, oysters and passion fruit, porridge from snails.
Heston - the owner and chef of the British restaurant The Fat Duck. This place was named 10 years ago, the best restaurant in the world and continues to keep the brand and 3 Michelin stars - the best proof of that.
Blumenthal took a series of programs for the Discovery Channel on science and cooking, wrote a best-selling book "Science of cooking" and continues to amaze everyone as a chef.
8. AdriaOn Ferran became the cook, we can say, by chance. Adria was a soldier, while another of his vacation, he decided to have a rest on the beach, but also to earn extra money.
So Ferran was in the kitchen, where the owners are so pleased that they invited him to return. Having started work three years later he was promoted suddenly Adria chef. Having become the real master of the kitchen, he began to create new tastes and develop completely new technology of cooking.
Today Adria is a real guru in the avant-garde genre - molecular cuisine. He himself says that he was preparing a new food, the next generation. In Spain, the chefs love, considering his talent comparable to Dali, Gaudi and Picasso. Cook managed to move away from the classical formula food "product-garnish-sauce" Adria destroyed the barrier between sweet and savory.
via diletant.media/articles/26002468/
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