When speaking of Antonin Careme most people only know of what he accomplished in the culinary world. Only a few know what things earlier on in his life brought him to the level that he is most famous for today. Careme was born Marie Antoine (Antonin) Careme on June 8 1784. As a child, Antonin Careme was born into a very poor family with about 16 children. His father felt he could not support him so when he was about eight years old he was abandon by his father on a cold winter night in Paris. Soon after he was taken in by the owner of a low class restaurant, while there he began to help in the kitchen. This act started his career as a soon to be famous chef.
Antonin Careme stayed for 6 years with his foster father and at the age of 15 in 1798, he started an apprenticeship at the Confiserie de Bailly. His ability to learn quickly while he was studying the art of pastry designing under Bailly was one of the first steps to discovering his skills. In only two years, he was one of the most appreciated chefs of the Maison Bailly. He was able to step further with the support of the owner of Masion Bailly. Careme taught himself how to read. He read every cookbook he could get his hands on and vowed to write the most in depth book on French cuisine. He also studied historical motives, which the owner of Maison Bailly gave him the chance to make into “piece montée” (center pieces). These were displayed in the patisserie window of Bailly’s establishment.
The development of his exquisite centerpieces put him on the map. When there was a party for rich houses, he was sent to place his artful centerpieces. In the house of Prince Talleyrand, there would be no party if Chef Careme could not provide the centerpieces. Talleyrand set a test for Careme to create a whole year’s worth of menus without repetition and using only seasonal produce. Careme passed the test and was able to complete his training in Talleyrand’s kitchens.
Soon after he...
