Marie antoine careme biography of martin

Marie antoine careme school/training

What is marie antoine carême known for

Marie-Antoine Carême

The Royal Academy of Culinary Arts was established in 1980 as part of the Académie Culinaire de France, whose origins go back as far as 1883.

Carême was known as "the king of chefs and the chef of kings". "Gastronomes and food writers have praised him as a great genius of haute cuisine", and have held him up as "an outstanding example of how a lowly apprentice, of a humble background, could rise to the topmost pinnacle of his profession"
Learn more about him on Wikipedia

Marie-Antoine Carême, is considered to be the godfather of culinary arts. Our highest accolade that we award the Master of Culinary Arts, features his face as its emblem and our Fellows are awarded a certificate with his bust featuring in the background. Marie-Antoine Carême is our symbolic figurehead. The legacy that he created in the culinary world represents the pinnacle of excellence and mastery that your academy strives to achieve and honor.

Master of Culinary Arts
Lapel Pin

Master of Culinary Arts
Medal

The origins of the Royal Academy of Culinary Arts lie in the Académie Culinaire de France, an organisation founded in 1883 by Joseph Favre, a French chemist. The remit of the Académie Culinaire de France was to collect and catalogue all the classical recipes – as the Académie Française does with literature and language.

The genesis of the British branch of the Académie was the Club 9, a group of highly regarded Chefs des Cuisines who met monthly to mull over the culinary business of the day. They were Michel Bourdin, Albert Roux, John Huber, Anton Mosimann, Guy Mouilleron, Peter Kromberg, Richard Shepherd, Uwe Zander and Felix Muntwyler.

Befitting the organisation, the Académie Culinaire de France Filiale de Grande Bretagne was launched as a Friendly Society with a momentous dinner at The Connaught on 6th December 1980, (pictured above) with Michel Bourdin as Founder President and Albert Roux as his Vice President. Sir Hugh Wont

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Apple TV+ lands new French drama “Carême,” featuring the thrilling story of the world’s first celebrity chef, Antonin Carême

Acclaimed filmmaker Martin Bourboulon is lead director for the series starring César Award winner Benjamin Voisin as Carême, César Award nominee Jérémie Renier as Charles-Maurice de Talleyrand-Périgord and César Award winner Lyna Khoudri as Henriette “Carême” is inspired by “Cooking for Kings: The Life of Antonin Carême, The First Celebrity Chef,” by award-winning historian Ian Kelly and co-created and written by Davide Serino

Today, Apple TV+ announced new eight-episode French drama, “Carême,” featuring the thrilling story of the world’s first celebrity chef, Antonin Carême, who rose from humble beginnings in Paris to the height of culinary stardom in Napoleon’s Europe. While he dreams only of becoming the most famous chef in the world, his talent and ambitions attract the attention of renowned and powerful politicians, who use him as a spy for France. César Award winner Benjamin Voisin (“Lost Illusions,” “Summer of 85”) stars as Carême, César Award nominee Jérémie Renier (“My Way,” “Saint Laurent”) plays political genius Charles-Maurice de Talleyrand-Périgord and César Award winner Lyna Khoudri (“Papicha,” “November’) stars as Henriette, Carême’s lover and most dangerous threat.

Carême is an orphan blessed with god-like culinary talent, who dreams of only one thing: to become the most famous chef in the world and to give letters of nobility to a new art, the “Gastronomy.” Carême’s ambition attracts the attention of the most Machiavellian man of his time, Charles-Maurice de Talleyrand-Périgord, who has elevated French politics to a fine art. Talleyrand ensnares Carême, who could become a great chef … but must first become a spy for France. Based on a true story, “Carême” takes us through the harsh, miserable r

“We toiled in the kitchens of cruel and capricious monarchs, sweated in the cellars of grand hotels, bounced from restaurant to restaurant. Those in our clan prepare pho in makeshift food stalls at night markets, peel chicken from the bone to roll in freshly fried tortillas in mercados, flip eggs behind lunch counters. Through guile and persistence and desperation, using the knowledge passed down to us by those who came before, we turn tough, unlovely bits of meat and scrap, produce and legume, into beloved national dishes. This thing of ours was always about transformation, about the strategic application of heat to make what was available somehow better."

- Anthony Bourdain, The Nasty Bits

It seems so natural, in the present moment, to think of a chef as a creator, a visionary. All one has to do is turn on the television to see a smiling figure in whites and toque artfully drizzling basil oil across an immaculate plate for evidence.

However, this was not always the case. For centuries, chefs were servants. They worked in the kitchens of kings and dukes. They were janissaries in the armies of the Ottoman Empire. And the credit and acclaim for culinary innovations by a lowly cook would go to their households and masters. This is the story of how we got from there to here.

Kitchen tools and leftover sauces. (© Shutterstock)

A caveat: this is, specifically, the story of how the role of the chef evolved in what can vaguely be called the “Western” culinary tradition, as ill-defined a term as that is. India, China, Japan, and Iran (to name just a few examples) can claim their own uniquely rich culinary traditions and classical cuisines. Here, we are discussing the modern notion of the individual chef as creator which arose simultaneously with the transition to modern economic systems in Europe.

So how did that transition occur?

Marie-Antoine Carême, a French chef and an early practitioner and exponent of the

Carême (TV series)

French television series

Carême
Genre	Historical drama
Based on	Cooking for Kings: The Life of Antonin Carême, The First Celebrity Chef by Ian Kelly
Screenplay by	Ian Kelly Davide Serino
Directed by	Martin Bourboulon
Starring
Country of origin	France
Original language	French
No. of series	1
No. of episodes	8
Executive producers	Vanessa van Zuylen Dominique Farrugia
Production companies	VVZ Production Shine Fiction
Network	Apple TV+

Carême is an upcoming French-language television series produced for Apple TV+.

Premise

It is a biographical television series about Antonin Careme, who rose from humble beginnings to become known as the world's first celebrity chef during the Napoleonic era.

Cast

Production

The eight-part French-language television series is directed by Martin Bourboulon and was commissioned by Apple TV+ in June 2023. It is inspired by the book Cooking for Kings: The Life of Antonin Carême, The First Celebrity Chef by Ian Kelly, and was created by Kelly and Davide Serino. It is executive produced by Vanessa van Zuylen for VVZ Production and Dominique Farrugia for Banijay’s Shine Fiction.

The cast is led by Benjamin Voisin as Marie-Antoine Carême, and also includes Lyna Khoudri as his lover, Henriette, and Jérémie Renier as diplomat Charles-Maurice de Talleyrand-Périgord.

Release

Carême premieres globally on 30 April 2025 on Apple TV+.