Since Julia Child created and began host the television preparation showThe French Chefin 1963 , create okay transportation more accessible and executable for the world-wide populace , it seems as if the famous person chef has been a staple of pop culture — with interest in the culinary master reaching peak popularity in today ’s Food connection age . But before Anthony Bourdain and Tom Colicchio , before Martha Stewart and Lidia Bastianich , and even before Julia Child , how did Cook become chef and how did chef become famous ? Who on the dot were the first “ famous person chef ” ? We ’re going to begin at the very origin …
1. Guillaume Tirel (1310-1395)
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Guillaume Tirel , also get it on as Taillevent or “ slicewind , ” was the first document cook to be given the title “ Master Chef , ” thanks to his cookery book of recipes for mediaeval cuisine of Northern France , Le Viandeir . By 16 , Taillevent was named queux ( top dog chef ) to King Philip VI and continued to knead as queux for Dauphin de Viennois and the Duke of Normandy . His reading of French solid food set the gold monetary standard for hundreds of years , until Catherine de Medici convey in new theme and new chefs . Above all , Tirel revolutionized the use of spices in dish antenna .
2. Martino da Como (born around 1430)
Martino da Como has garner many titles thanks to his culinary talents : Maestro Martino , the Prince of Cooks , and the Leonardo da Vinci of cooks . The humanist philosopher and Vatican bibliothec Bartolomeo Sacchi described Maestro Martino as “ the prince of cooks from whom I acquire all about preparation . ”
Maestro Martino traveled to Milan to fine-tune his culinary techniques and cook for royal family , but he onlygained fameand notoriety once he was chosen for the Vatican kitchen . There , he used older , traditional recipes to exalt new and modern renditions on his plate . He was thefirst known chefto take on this ( now very popular ) approach to cooking .
3. Francois Vatel (1631-1671)
Poor Francois Vatel . Hispassionsfor perfect a 2000 - someone spread in honor of King Louis XIV led to Vatel taking his own life . After not sleeping for almost 12 nights in planning of the party and some problem with celebratory pyrotechnic in a foggy sky , Vatel was so overwhelmed by news show of a delay in his fish delivery that he ran into the sword given to him by the royal court .
In a moderately comical twist , immediately after Vatel ’s suicide , the Pisces the Fishes obstetrical delivery started hotfoot in . This fib becameinfamousamong aristocrat and royal family of the time .
4. Antoine Parmentier (1737-1813)
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Antoine Parmentier was not so much known as a chef , but more as a promoter of sure food . While captive as a prisoner of war in Prussia , Parmentier was forced to eat potatoes , known only in his base demesne of France as pig feed . When released , he performed experiments on the chemistry of the potato and hear of its nutritional value , then go on to become an counsellor of the genus Tuber . Many potato - based dishes have been discover after him , including hachis Parmentier , which issimilarto a shepherd ’s pie .
5. Antoine Beauvilliers (1754-1817)
Antoine Beauvilliers may have been the chef to truly pave the way for all the badass , rebel chefs to come . He started working as a kitchen son before rise up to the mail of chef for the next king Louis XVIII . In 1782 , he became one of the first knownrestaurateurs , open Le Grande Taverne de Londres in Paris .
Beauvilliers , who had a dash for aggregate all senses in the dining experience , was described by the famous gastronome Jean - Anthelme Brillat - Savarin as “ the first to combine the four essentials of an refined room , smart waiter , a choice cellar , and superior preparation . ” The politician of the time value and trust Beauvilliers so much that they rendezvoused at Le Grande . This , unfortunately , implicate Beauvilliers in illegal action , and the restaurant was shut down . A safety supposedly saved his aliveness , saying,“We ca n’t cut off a head with such refined taste bud . ” Later , Beauvilliers wrote a script that became the defining Gallic cookery book of the age .
6. Marie Antoine Careme (1784-1833)
Although the French could brag many celebrity chefs before him , Marie Antoine Careme solidified his posture in culinary account as the inventor of excessive grande cuisine . He not only did away with silly , inedible garnishes that were pop on home base at the time by instead garnishing marrow with meat and Pisces with fish , but he also made the inhuman snack counter famous , because he believed cooking toss off the rude flavor of food . Still traditionalized in culinary practice today , Careme divided Gallic sauces into four different radical ( Georges Auguste Escoffier would n’t add the 5th mother sauce until much by and by ) ; his interest in computer architecture also helped to popularize the art of pastry construction by creating extravagant , edible centrepiece .
7. Alexis Soyer (1810-1858)
cookery today would not be nearly as easy without the invention of Victorian chefAlexis Soyer . As chef de culinary art of the Reform Club , he set up an oven with adjustable temperatures and develop a technique to cook with gasolene .
Among many other achievements , Soyer cooked a celebratory breakfast for 2000 the great unwashed the dawn of Queen Victoria ’s crowning ; the lamb cutlets dish he prepared still appears on the Club ’s fare today . Soyer was also arguably theinventor of the soup kitchen , which he created during the Great Irish Famine .
8. Xavier Marel Boulestin (1878-1943)
paddle in the realms of interior design , wine-coloured , clayware , writing and candle - shades finally guide Xavier Marel Boulestin to becontractedby a British publishing company to write a French cookery book . Simple Gallic Cooking for the English Homewas put out to much winner in 1923 .
Boulestin , although never really even knowing how to cook , quickly became the go - to man of the wealthy for cooking lessons ; he even learn Winston Churchill a few recipes . His eatery , Restaurant Boulestin , was known as themost expensive restaurantin London in the late 1920s . And , in a hint of what was to amount , Boulestin was probable the first TV chef ; he gave cooking demonstration on BBC’sA Scratch Meal with Marcel Boulestintwice monthly from 1937 to 1939 .
