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In history, many chefs are professionals. But what led these people to success, and some interesting facts from their biography?
François Vatel’
The French cook was, in truth, a symbol of honor of their country. He committed suicide due to a bad lunch.
Vatel was one of the best chefs in the 17th century. He began his journey with wafers’ sale to at least do something to help his peasant family. Grown Francois’s father sent him to the capital to his godfather, who served as a pastry chef. The user enters into the service of the Prince of condé, which became a fatal event in the life of a chef.
The Prince of condé has planned a grand reception at the Chateau de Chantilly to be closer to king Louis XIV. The organization of the table rests on the shoulders of the User. The reception was great: two thousand guests have got four meals per day. But is let down by the fish shop owner, who didn’t manage to bring fresh fish to the castle. On a Friday in Lent, the king could not serve anything else; Vertel went to her room and dropped the chest on his sword to avoid the shame.
Lucien Olivier
A chef who has become famous all over the world with only one dish. Initially, the recipe of salad “Olivier” salad consisted of diced grouse, partridge, crayfish, and other delicacies, arranged on a platter in the middle of which rose a hill of potatoes, covered with sauce Provencal.
Submitted in this form, the delights of visiting the restaurant Olivier merchants ate, stirring it all into a shapeless mess. Which greatly angered the cook. Eventually, he was ordered to serve a salad in an already mixed form that increased the restaurant’s profit several times. The chef was not happy with the outcome and sold the restaurant.
Ferran Adrià
Chef Ferran adrià became famous by accident. During your next vacation, he served his military service and decided to earn some money on the beach. Ferrand was in the kitchen, which pleased the owners, and received an invitation to work. After 3 years, Ferran Adria was given the post of a chef and began to create new tastes and develop a new cooking technology.
Today, Ferran adrià – the guru of the avant-garde genre of molecular gastronomy. In Spain, chefs adore them, considering his talent is comparable with Dali, Gaudi, or Picasso.
Gordon Ramsay
The Englishman Ramsay dreamed of connecting his life with football. However, the injury prevented the implementation of these plans. He also failed the admission tests for the police force or in the Navy. Therefore, he decided to cook.
In 1998, the chef opened his own place, Gordon Ramsay, at Royal Hospital Road, which gave rise to his growing Empire. It is hard to imagine what could lose the culinary world, lay down the fate of Gordon Ramsay anyway.
Heston Blumenthal
Blumenthal has become known for his passion for molecular gastronomy. His dishes become international bestsellers — the breast of a dove with panchitas, ice cream with bacon and eggs, jelly, lavender, oysters, passion fruit, porridge made from snails.
Heston owns and operates the British restaurant The Fat Duck. This place was named the best restaurant in the world. Blumenthal has removed a series of programs for the Discovery channel about science and cooking, wrote the bestseller “the Science of Cooking.”
Jamie Oliver
Still, hearing about the “naked chef,” many people think that attracted their attention to the cook-to-person advocacy of exhibitionism. However, this epithet is concerned about the food – cooking Oliver offered without “clothes” from the chef, assuring the public that high quality and tasty products are good in themselves.
Jamie — a fighter for healthy eating the British. He was able to alter the outdated system of school meals in England. The youngest of the British chefs, he is a knight of the British Kingdom’s Chivalrous order.
Auguste Escoffier
Escoffier’s childhood was a creative nature, fond of fine arts and poetry. In his way as a chef, he often used literary comparisons; for example, frog legs called “drumsticks nymphs.” In 13 years, Auguste took a job as a cook in a nice restaurant of uncle.
Escoffier first introduced the new way of serving dishes — the a la carte menu, which is still popular in all restaurants in the world. In 1902 Escoffier published the “Culinary guide,” containing more than 5,000 recipes. This work has become a classic for cooks around the world.