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List Of Chefs
:''Only those subjects who are notable enough for their own articles should be included here. That may include chefs who have articles in other languages on Wikipedia which have not as yet been translated into English.'' This article is a list of notable chefs and food experts throughout history. Antiquity * Mithaecus * Apicius, chef to Emperor Trajan 12th century * Liu Niangzi, Chinese Imperial chef 14th century * Sidoine Benoît * Guillaume Tirel, also known as Taillevent, first professional French master chef 15th century * Maestro Martino * Bartolomeo Platina 16th century * Lancelot de Casteau, author of ''L'Ouverture de cuisine'' (1604) * Guillaume Fouquet de la Varenne * Bartolomeo Scappi, author of ''Opera dell'Arte del Cucinare'' (1570) 17th century * Procopio Cutò, Sicilian chef in Paris, founder of Cafe Procopio * Stanisław Czerniecki, author of '' Compendium ferculorum, albo Zebranie potraw'', the first cookbook written originally in Polish * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chefs
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Pierre La Varenne
François Pierre de la Varenne (, 1615–1678 in Dijon), Burgundian by birth, was the author of ''Le Cuisinier françois'' (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the Italian traditions that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century. Historical context La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV. The others were Nicolas Bonnefon, ''Le Jardinier françois'' (1651) and ''Les Délices de la campagne'' (1654), and François Massialot, ''Le Cuisinier royal et bourgeois'' (1691), which was still being edited and modernised in the mid-18th century. The cookbook was still used in France until the French Revolution. The seventeenth century saw a culinary revolution which transported French gastronomy into the modern era. The heavily spiced flavours inherite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Hemings
James Hemings (17651801) was the first American to train as a chef in France. He was African American and born in Virginia in 1765. At 8 years old, he was enslaved by Thomas Jefferson . He was an older brother of Sally Hemings and a half-sibling of Jefferson's wife Martha Jefferson, with whom he shared John Wayles as father. It was said that Wayles had taken James's mother, who was his slave, as his mistress. Being his slave, she could not consent and the term mistress may be misleading. As a young man, Hemings was selected by Jefferson to accompany him to Paris when the latter was appointed Minister to France. There Hemings was trained to be a French chef; independently, he took lessons to learn how to speak the French language. He returned to the United States with Jefferson, likely because of kinship ties with his large Hemings family at Monticello. Jefferson continued to pay Hemings wages as his chef when he worked for Jefferson in Philadelphia. Hemings negotiated with Jef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stanislaus Augustus
Stanislav and variants may refer to: People *Stanislav (given name), a Slavic given name with many spelling variations (Stanislaus, Stanislas, Stanisław, etc.) Places * Stanislav, a coastal village in Kherson, Ukraine * Stanislaus County, California * Stanislaus River, California * Stanislaus National Forest, California * Place Stanislas, a square in Nancy, France, World Heritage Site of UNESCO * Saint-Stanislas, Mauricie, Quebec, a Canadian municipality * Stanizlav, a fictional train depot in the game '' TimeSplitters: Future Perfect'' * Stanislau, German name of Ivano-Frankivsk, Ukraine Schools * St. Stanislaus High School, an institution in Bandra, Mumbai, India * St. Stanislaus High School (Detroit) * Collège Stanislas de Paris, an institution in Paris, France * California State University, Stanislaus, a public university in Turlock, CA * St Stanislaus College (Bathurst), a secondary school in Bathurst, Australia * St. Stanislaus College (Guyana), a secondary school in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Tremo
Paul Tremo (–1810) was the head chef at the court of King Stanislaus Augustus Poniatowski of Poland. He was born in Berlin, in a family of French Huguenots. As the king's favourite cook, he was responsible for the culinary side of royal banquets, including Thursday Dinners to which Stanislaus Augustus invited Warsaw's leading intellectuals. He followed the king to Saint Petersburg after the latter's abdication in 1795, but returned to Warsaw after his death in 1798. His cooking style combined Polish, French and other west European influences. As a mentor to aspirant Polish chefs and author of recipes which circulated in handwritten copies, he was instrumental in the development of modern Polish cuisine that was more moderate and cosmopolitan than old Polish cookery. Life Paul Tremo was born on 1 April 1733 or 1734 in Berlin as the middle son of Elie Tremeau and his wife, Louise Dinant. Elie's father, of the same name, was a Huguenot from the French province of Poitou, who at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Menon (cookbook Author)
Menon was the most prolific cookbook author in 18th-century France. But it appears that nothing is known about his life. The National Library of France (Bibliothèque Nationale de France) lists his name as Joseph Menon. His numerous works were often reprinted, sometimes anonymously. The best-known of his books is probably ''La Cuisinière bourgeoise'', which was first published in 1746 and every year after for the next century, even during the French Revolution. It was the most reprinted French cookbook and the only one written before the French Revolution to be reprinted after 1800. Before the publication of ''La Cuisinière bourgeoise'', French cookbooks claimed to make a royal and elite cuisine available to all budgets. Menon's book took the opposite approach, presenting a cuisine with "modest origins" that would be sought after by elites. The recipes were simpler and healthier. "Bourgeois" or middle-class cuisine was women's cooking, hence the feminine cook in the book's title. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vincent La Chapelle
Vincent La Chapelle (1690 or 1703 – 14th of July 1745 in Apeldoorn) was a French master cook who is known to have worked for Phillip Dormer Stanhope ( 4th Earl of Chesterfield), William IV, Prince of Orange, John V of Portugal and Queen Marie Leczinska of France. Biography La Chapelle travelled to Spain and Portugal and wrote ''The Modern Cook'' while in Chesterfield's employment (a French edition was published in 1735). An Eighteenth-century classic of the culinary arts, it exercised a strong influence on aristocratic cuisine in England. To some degree, La Chapelle borrowed some of his recipes from his predecessor François Massialot, who composed a book on court cookery and confectionery in 1692. La Chapelle was the first writer to insist on a rupture with the past and to characterise his cooking as modern. While working in London, La Chapelle published his text first in three English volumes in 1733 and then in four French volumes in 1735. Entitled ''Le Cuisinier moderne'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Massialot
François Massialot (1660, in Limoges – 1733, in Paris) was a French chef who served as ''chef de cuisine'' (''officier de bouche'') to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the duc d'Aumont, the Cardinal d’Estrées, and the marquis de Louvois. His ''Le cuisinier roïal et bourgeois'' first appeared, anonymously, as a single volume in 1691, and was expanded to two (1712) then three volumes, in the revised edition of 1733–34. His lesser cookbook, ''Nouvelle instruction pour les confitures, les liqueurs et les fruits'', (Paris, Charles de Sercy), appeared, also anonymously, in 1692. Massialot describes himself in his preface as "a cook who dares to qualify himself royal, and it is not without cause, for the meals which he describes...have all been served at court or in the houses of princes, and of people of the firs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hercules (chef)
Hercules Posey (1748 – May 15, 1812) was an enslaved African owned by George Washington, at his plantation Mount Vernon in Virginia. "Uncle Harkless," as he was called by George Washington Parke Custis, served as chief cook at the Mansion House for many years. In November 1790, Hercules was one of eight enslaved Africans brought by President Washington to Philadelphia, Pennsylvania, then the temporary national capital, to serve in the household of the third presidential mansion. On February 22, 1797, Washington's 65th birthday, Hercules escaped from Mount Vernon and fled to New York City, where he lived under the name "Hercules Posey." Posey remained a fugitive slave until January 1, 1801, when he was manumitted under the terms of Washington's will. Because Posey's late wife Alice had been a "Dower" slave, owned by the estate of Martha Washington's first husband, their three children were not freed. Posey died in New York City in 1812 and was buried in the Second African ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antoine Beauvilliers
Antoine B. Beauvilliers (1754 – 31 January 1817) was a French restaurateur who opened the first grand restaurant in Paris and wrote the cookbook ''L'Art du Cuisinier''. Jean Anthelme Brillat-Savarin considers him the most important of the early restaurateurs, as "he was the first to have an elegant dining room, handsome well-trained waiters, a fine cellar and a superior kitchen." Beauvilliers is described as a "portly figure, his triple chin, his broad, joyous face, and the light that sparkles in his large grey eye." He dressed fashionably and carried a sword. His success was enhanced by his ability to "cater to and flatter rich patrons", attending to them personally and helping them with items on the menu; he had a prodigious memory and could recall a patron he had not seen in 20 years. Career Restaurateur Of humble parentage, Beauvilliers worked his way up from kitchen boy to become the chef of Monsieur, the Count of Provence and future King Louis XVIII. Beauvilliers ope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nicolas Appert
Nicolas Appert (17 November 1749 – 1 June 1841) was the French inventor of airtight food preservation. Appert, known as the " father of Food Science", was a confectioner. Appert described his invention as a way "of conserving all kinds of food substances in containers". Early life Appert was born in Châlons-en-Champagne, the ninth of eleven children. His family ran an inn in the town and he worked in the family business until the age of twenty, when he opened a brewery with one of his brothers. He then served as head chef to Christian IV, Count Palatine of Zweibrücken for thirteen years. Appert was a confectioner and chef in Paris from 1784 to 1795. During this period, he married Elisabeth Benoist and the couple had four children. Appert was active during the French Revolution and even took part in the execution of King Louis XVI. However, he fell under suspicion during the subsequent Reign of Terror and was arrested in April 1794, but he was able to avoid being executed him ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appert Nicolas
Appert is a surname. Notable people with the surname include: *Benjamin Nicolas Marie Appert (1797–1847), French philanthropist *Eugène Appert (1814–1867), French painter *Nicolas Appert (1749–1841), the French inventor of airtight food preservation See also * Appert Lake National Wildlife Refuge, Emmons County, North Dakota * Appert topology, named for Appert (1934), an example of a topology on the set Z+ = of positive integers *Appert's tetraka or Appert's greenbul (''Xanthomixis apperti''), a small passerine bird endemic to the south-west of Madagascar *Nicholas Appert Award The Nicolas Appert Award is awarded by the Chicago Section of the Institute of Food Technologists for preeminence in and contributions to the field of food technology. The award has been given annually since 1942 and is named after Nicolas Appert, ..., awarded every year since 1942 by the Chicago Section of the Institute of Food Technologists * Nicolas Appert (study association), Dutch study associa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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