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1784 - He was born in Paris on the 8th of June.
- He worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board.
1798 - He was formally apprenticed to Sylvain Bailly, a famous pâtissier with a shop near the Palais-Royal. Bailly recognized his talent and ambition.
- Carême gained fame in Paris for his pièces montées, elaborate constructions used as centerpieces, which Bailly displayed in the pâtisserie window. He made these confections, which were sometimes several feet high, entirely out of foodstuffs such as sugar, marzipan, and pastry.
1804 - He gave money to Talleyrand to purchase Château de Valençay, a large estate outside of Paris. The château was intended to act as a kind of diplomatic gathering place. When Talleyrand moved there, he took Carême with him.
- Carême was set a test by Talleyrand: to create a whole year’s worth of menus, without repetition, and using only seasonal produce. Carême passed the test and completed his training in Talleyrand's kitchens.
1833 - He died on the 12th of January in Paris at the age of 48, and is remembered as the founder of the haute cuisine concept.
- He worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board.
1798 - He was formally apprenticed to Sylvain Bailly, a famous pâtissier with a shop near the Palais-Royal. Bailly recognized his talent and ambition.
- Carême gained fame in Paris for his pièces montées, elaborate constructions used as centerpieces, which Bailly displayed in the pâtisserie window. He made these confections, which were sometimes several feet high, entirely out of foodstuffs such as sugar, marzipan, and pastry.
1804 - He gave money to Talleyrand to purchase Château de Valençay, a large estate outside of Paris. The château was intended to act as a kind of diplomatic gathering place. When Talleyrand moved there, he took Carême with him.
- Carême was set a test by Talleyrand: to create a whole year’s worth of menus, without repetition, and using only seasonal produce. Carême passed the test and completed his training in Talleyrand's kitchens.
1833 - He died on the 12th of January in Paris at the age of 48, and is remembered as the founder of the haute cuisine concept.
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