Marie-Antonie Careme (1784 - 1833)TimelineJune 8th 1783
Born in Paris to a father who already had, I believe, 14 children.1792
Deserted by father due to father being unable to care and feed him.Date ?
Begins culinary career at a cheap eating house called "The Maine Gate"1799
Enters unknown restaurant as a kitchen hand1802
Apprentice to famous Pastry Cook Mr. Bailly and becomes "first tourtier". Spends most of his free time copying architectural details and drawings from the National Library. He later reproduces and displays these at Mr. Bially's establishment.1804
Serves as chef de cuisine to Prince Talleyrand under a Mr. Avis and there he stayed for 12 years as a diplomatic tool to France during the revolution.1816
Served as Chef to the Prince Regent of England (future King George IV) but left after a 2 year stint, returning once again to France.1818
Goes to the court of Tsar Alexander I of Russia and studied Russian dishes. He later introduced a few to France (Borsh and Koulibiac).
Careme then bounced around for a few years. From the Viennese court to the Embassy of England, Princess Bagration and Lord Steward. He then spent many years with Baron Rothschild where he became Head Chef. Careme later became sick, was confined to his bed and later died burnt out from the many years of cooking and from inhaling the coal dust from the cooking fires.January 12th 1833
Died on this date and buried at Cimetiere de MontmartreWorks by Marie-Antonie CaremeL'Art De La Cuisine Francaise Au XIXE Siecle
(The Art of the Kitchen at the XIX 2nd Century)
The Maitre of French Hotel
The Parisian Royal Pastry Cook
The Parisian Cook
The Picturesque Pastry CookWebsite info on Marie-Antonie CaremeThe CooksMarie-Antoine (ANTONIN) CAREME (1784 - 1833)