Antonin careme biography on mother sauces

Born in 1784 in Paris, Marie-Antoine Carême, had a horrible childhood. He was the 16th child to be born into a poor family and, during the Revolution when he was just 10 years old, his father abandoned him, telling him to find his own way in the world.

It was, however, to be the making of Carême, who soon found a job as a kitchen boy, working for room and board. It was tough but he quickly rose through the ranks, becoming an apprentice to a leading pastry chef.  

He went on to learn under some of the finest chefs of the era.

His talent and drive quickly became evident, and he soon developed a reputation for his intricate and grand pastry creations, particularly his pièces montées — elaborate, architectural constructions made of sugar, pastry and nougat. 

Carême’s talent attracted the attention of European nobility, earning him the nickname ‘King of Chefs and the Chef of Kings’.

He served as the personal chef to a series of influential figures, including Napo