? 1783 or 1784, Careme was born in a poor family and was the 16 child in the family. At the height of the French Revolution, young Kalem was suddenly abandoned. At the age of 8, he helped the kitchen in a restaurant in Paris in exchange for room and board. 15 years old, became an apprentice of Bayi. Baye is a well-known dessert chef in Paris, and he opened a thriving bakery in one of the most fashionable neighborhoods in Paris.

? Careme learns quickly in the kitchen, and Bayi encourages his little apprentice to learn more. Careme often spends her free time in the afternoon in the nearby National Library, reading books on art and architecture. In the back room of that small bakery, Careme combined his love of design and baking talent to create a miracle and made a delicious masterpiece with flour, butter and sugar.

? Kami's works soon attracted the critical attention of French diplomat talleyrand. Around 1804, talleyrand asked Kareme to make a complete menu for his private castle, and told the young baker to use local seasonal fruits and vegetables, and the main course could not be repeated all year round. This experiment was very successful.

? As we all know,/kloc-Napoléon Bonaparte, the French emperor at the beginning of the 8th century, was not impressed by the declining taste of food, but under the pressure of entertaining Parisian upper class, he called Callum to the kitchen of Tuileries Palace. 18 10, Careme designed a unique cake for the wedding of Napoleon and his second bride, Mary Louis from Austria.

? 18 16, Careme started his cooking journey, which will forever mark his position as the first master chef in history. He came to England by boat and cooked in the modern kitchen of Regent George IV. He crossed the European continent and prepared a grand banquet for Russian Tsar Alexander I. Rich families with social ambitions invited Kami to their kitchen.

? Careme's food display has become a symbol of French cuisine. They are rich, exquisite and impressive. When the servants bring Careme's carefully prepared food into the restaurant, the guests will be surprised and quiet.

? In the process of traveling to aristocratic families in the early19th century, Kalem created a new art of French cuisine, and introduced the standard chef's uniform-the same double-breasted white coat and high-topped white hat, which is still worn by many chefs today. Careme believes that white clothes convey a clean image-in his field, appearance is everything. I wonder if the current chefs still remember the original intention of this design.

? However, in the end, the kitchen killed Careme. For decades, working with coal fire in a narrow and closed place (to ensure that his food will not get cold) has caused fatal damage to his lungs. 183365438+1October 12 years ago, Careme died on the eve of his 50th birthday. But in Careme's life, he was full of confidence. His vision is far beyond what he saw in the kitchen. The chef raised the diet to the artistic level, set a beautiful standard for classical and modern cooking, and proved to the distant future that the French chef of19th century is the most famous chef in the world.

? Fate was bad for me, but he fought back and lived a wonderful life. Every time I read this story, I feel new. I hope each of us will not feel sorry for ourselves. As long as we don't give up on ourselves, we will share weal and woe one day.