Statements (76)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:awards |
gptkb:James_Beard_Award
|
| gptkbp:birthDate |
1885-02-02
|
| gptkbp:careerStart |
Early 20th century
|
| gptkbp:children |
2
|
| gptkbp:cookingMethod |
gptkb:Culinary_Institute_of_America
Cream Flour Nuts Rice Salt Seeds Sugar Beans Butter Cheese Eggs Herbs Milk Mustard Onions Spices Stock Wine Garlic Pasta Soups Vegetable oil Vegetables Potatoes Lentils Pepper Vinegar Yogurt Lemon juice Television appearances Chives Sour cream Leeks Cream cheese Chicken stock Simplicity and flavor Vegetable stock Blending flavors Chilled soups Fish stock Judging culinary competitions Published cookbooks Culinary_festivals Olive_oil Classic_French |
| gptkbp:cuisine |
gptkb:The_Ritz-Carlton,_New_York
gptkb:French_cuisine gptkb:Culinary_Hall_of_Fame Fine dining Mentored young chefs New soup recipes French_chefs French_culinary_arts |
| gptkbp:deathDate |
1957-01-01
|
| gptkbp:education |
Culinary_school_in_France
|
| gptkbp:famousFor |
Cold potato-leek soup
|
| gptkbp:famousRival |
Vichyssoise
|
| https://www.w3.org/2000/01/rdf-schema#label |
Chef Louis Diat
|
| gptkbp:influenced |
gptkb:American_cuisine
|
| gptkbp:influencedBy |
French_culinary_tradition
|
| gptkbp:inspiration |
Seasonal ingredients
|
| gptkbp:knownFor |
Vichyssoise
|
| gptkbp:legacy |
Influence on modern soups
|
| gptkbp:nationality |
French
|
| gptkbp:notableFeature |
Vichyssoise
|
| gptkbp:owner |
gptkb:The_Ritz-Carlton,_New_York
|
| gptkbp:placeOfBirth |
Montmarault,_France
|
| gptkbp:placeOfDeath |
gptkb:New_York_City,_USA
|
| gptkbp:signature |
Vichyssoise
|
| gptkbp:spouse |
gptkb:Marie_Diat
|