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gptkbp:instance_of
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gptkb:Chef
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gptkbp:associated_with
|
gptkb:Delmonico_family
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gptkbp:awards
|
gptkb:James_Beard_Foundation_Award
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gptkbp:birth_date
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January 7, 1836
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gptkbp:contribution
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Popularizing French cuisine in America
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gptkbp:cooking_method
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Baking
Grilling
Braising
Molecular gastronomy
Roasting
Smoking
Stewing
Frying
Poaching
Emulsifying
Sautéing
Steaming
Blanching
Pickling
Fermenting
Caramelizing
Flavor pairing
Ingredient sourcing
Presentation techniques
Sauce making
Seasonal cooking
Sous-vide
Sustainable cooking
Broiling
Farm-to-table cooking
Classic French cooking
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gptkbp:cuisine
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gptkb:cuisine
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gptkbp:death_date
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November 8, 1899
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gptkbp:education
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Culinary training in France
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gptkbp:family
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Culinary family background
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gptkbp:famous_dish
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gptkb:Chicken_à_la_King
gptkb:egg
gptkb:Veal_Oscar
gptkb:Baked_Alaska
gptkb:Lobster_Newberg
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gptkbp:famous_for
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Innovative recipes
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gptkbp:has_dish
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gptkb:Chicken_à_la_King
gptkb:egg
gptkb:Veal_Oscar
gptkb:Baked_Alaska
gptkb:Lobster_Newberg
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Chef Charles Ranhofer
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gptkbp:influenced
|
American cuisine
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gptkbp:influenced_by
|
gptkb:Marie-Antoine_Carême
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gptkbp:known_for
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gptkb:The_Epicurean
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gptkbp:legacy
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Influence on modern chefs
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gptkbp:nationality
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gptkb:American
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gptkbp:occupation
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Culinary artist
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gptkbp:place_of_birth
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gptkb:Nantes,_France
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gptkbp:place_of_death
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gptkb:New_York_City,_USA
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gptkbp:restaurant
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gptkb:Delmonico's
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gptkbp:bfsParent
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gptkb:Baked_Alaska
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gptkbp:bfsLayer
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5
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