French Chefs - Essay Example

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French Chefs

It is by her presence that the civilized dining experience was elevated in France, which gave a decisive influence on the future of its cuisine.2 This initial influence was seconded by the great strides of chef Francois de La Varenne in 1600s who created sauces that later became the basis of haute cuisine, a precise and skilled artistry. A five-volume publication of Marie Antoine Careme set the standards for classic French cooking in the early 1800s, which was later modernized and perfected by Georges Auguste Escoffier.3 Escoffier, with his creativity, came up with thousands of recipes and helped making known the French cuisine through his publication. At present, there are two prestigious cooking schools named after Varenne and Escoffier; namely, La Varenne in Burgundy and the Ritz-Escoffier Ecole de Gastronomie Francaise in Paris, respectively.4
Currently, France consists of as many as thirty different food regions, which is partially caused by geographical ...
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This question requires one to examine with depth the criteria that would lead into deciding if French chefs are better than the other chefs from around the world. In this light, it is imperative to briefly discuss the historical background of France having emerged for its exceptional cuisine and famous chefs, as well as the creativity of French cuisines and culinary skill level, all serving as the criteria in determining whether French chefs are better than other chefs.
Author : paulbayer

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