Marie Antoine (Antonin) Carême (June 8, 1784 - 12 January 1833) was a French chef. He became known for greatly simplifying and codifying the style of cooking called haute cuisine, French Cuisine High flame, which is the center of French cuisine. Known as "chef of kings and king of chefs, he is commonly remembered as the first celebrity chef.
The son of poor parents, was born in Paris and abandoned there in 1792 at the height of the chaos of the French Revolution. He worked as a kitchen boy at a cheap restaurant in Paris, in exchange for room and board. In 1798, he became apprenticed to Sylvain Bailly, a famous pastry chef, owner of a shop near the Palais-Royal. Bailly recognized his talent and ambition.
Carême gained fame in Paris for his pièces montées, elaborated used as centerpieces, which Bailly displayed in the pâtisserie window. These pieces were. often high and made of foodstuffs such as sugar, marzipan, and pastry. He modeled them on temples, pyramids and ancient ruins, taking ideas from books on historic architecture, which he studied at the National Library.  Using his knowledge of architecture, combined with culinary genius, some of his sugar works were so elaborate that court jesters would dance upon them while entertaining the king.
Worked for creating arrangements and gourmet French diplomat Charles Maurice de Talleyrand-Périgord,
and also to other members of Parisian high society, including Napoleon.
Napoleon was famously indifferent to food, but he understood the importance of social relations in the world of diplomacy.
In 1804, he gave money to Talleyrand for the purchase of the Château de Valençay, a large estate outside of Paris.
The castle should be, then, a kind of diplomatic activity center. When Talleyrand moved there, he took Carême you.
Talleyrand proposed a test to Carême: create a menu for the entire year, without repetition, and using only seasonal produce.
Carême passed the test and completed his training in Talleyrand's kitchens. After the fall of Napoleon,
Carême went to London and worked as chef de cuisine to the Prince Regent, George IV
Returning to the continent he served Tsar Alexander I in St. Petersburg, before returning to Paris,
where he was chef to banker James Mayer Rothschild.
He died in Paris at 48 years of age and is remembered as the founder of the concept of haute cuisine.
He was buried in the Cimetière de Montmartre in Montmartre.
In his first position of prominence, Carême worked as chef de cuisine to Talleyrand. More than one employer or sponsor, Talleyrand actively encouraged Carême to produce a new refined style of cuisine, using fresh herbs and vegetables and simplified sauces with fewer ingredients.
Talleyrand's table became famous during the negotiations that followed the fall of Napoleon, the Congress of Vienna.
When Congress ended, both the map of Europe and the culinary tastes of the upper classes were thoroughly revised.
The impact of Carême gastronomy took place both on trivial, theoretical. He is credited with creating the standard chef's hat, the toque, he designed new sauces and dishes, published a classification of all sauces into groups based on four basic sauces.
He is often credited with the exchange service in the French (serving all dishes together) by the Russian service (serving the dishes one by one, in the order printed on the menu), after returning from serving his sentence in court Russian. But this information differs depending on the source .
Carême wrote several works on food, on L'Art de la Cuisine Française (5 volumes, 1833-34), which included, besides hundreds of recipes, menu planning, a history of French cuisine and instructions for organizing a kitchen.
Carême, Marie Antonin. L'art de la cuisine française au dix-neuvième siècle. LCC TX719.C27
Kelly, Ian. Cooking For Kings: The Life of Antoine Careme, the First Celebrity hef. Paul Metzner, Crescendo of the Virtuoso (UC Press, 1998.)
NPR: Antonin Careme: The First Celebrity Chef -: All Things Considered, May 25, 2004 - Biography Highlights Career of a 19th-Century Culinary Star