Who is Careme and what is he known for?
Marie-Antoine Careme (1784-1833), was the greatest chef of the period following the French Revolution. Careme dedicated his career to refining and organizing culinary techniques. His books contained the first systematic accounts of cooking principles, recipes and menu making. He worked as a chef for wealthy patrons and kings. He is responsible for modernizing the Grande Cuisine and making food more simple and light. He added seasoning to hightlight other flavors, not cover them up (as in Middle Age cooking). The styles of cooking that he developed are still being used by modern cooks around the world.