Properties (25)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:awards |
Honorary titles
|
| gptkbp:birthDate |
1784-06-08
|
| gptkbp:contributedTo |
Culinary_arts
|
| gptkbp:cookingMethod |
gptkb:Culinary_Institute_of_America
19th century Sauce making Haute cuisine |
| gptkbp:cuisine |
gptkb:Café_de_Paris
French |
| gptkbp:deathDate |
1833-01-12
|
| gptkbp:famousFor |
Architectural cakes
|
| gptkbp:famousRival |
Pâtisserie
|
| gptkbp:fullName |
gptkb:Marie-Antoine_Carême
|
| https://www.w3.org/2000/01/rdf-schema#label |
Carême
|
| gptkbp:influenced |
Culinary_literature
|
| gptkbp:influencedBy |
gptkb:Georges-Auguste_Escoffier
|
| gptkbp:influenceOn |
Modern gastronomy
|
| gptkbp:inspiredBy |
Classical_French_cooking
|
| gptkbp:knownFor |
gptkb:French_cuisine
|
| gptkbp:legacy |
Pioneering chef
|
| gptkbp:mentor |
gptkb:Jean-Anthelme_Brillat-Savarin
|
| gptkbp:nationality |
French
|
| gptkbp:notableWork |
Le Pâtissier Royal Parisien
|
| gptkbp:signature |
Elaborate presentations
|