Statements (57)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
chef
|
| gptkbp:born |
1784
|
| gptkbp:contribution |
culinary techniques
|
| gptkbp:cuisine |
gptkb:French_cuisine
Le Grand Véfour |
| gptkbp:died |
1833
|
| gptkbp:famousFor |
elaborate pastries
sophisticated presentation |
| gptkbp:famousRival |
gptkb:croquembouche
soup sauce pâtisserie |
| https://www.w3.org/2000/01/rdf-schema#label |
Marie-Antoine Carême
|
| gptkbp:influence |
culinary competitions
cooking shows cooking techniques culinary arts fine dining food trends gourmet food food culture culinary education culinary creativity food innovation food photography food presentation food safety practices food service industry gourmet dining food pairing techniques food styling food writing cooking schools culinary history culinary literature restaurant management restaurant culture food sustainability practices food sourcing practices culinary standards chef de cuisine chef profession culinary techniques development culinary_innovation culinary_ethics |
| gptkbp:influenced |
gptkb:modern_French_cuisine
|
| gptkbp:influencedBy |
gptkb:Georges_Auguste_Escoffier
|
| gptkbp:inventor |
the modern cake
the modern pastry the modern sauce the modern soufflé |
| gptkbp:knownFor |
culinary art
|
| gptkbp:mentor |
gptkb:Jean-Anthelme_Brillat-Savarin
|
| gptkbp:nationality |
French
|
| gptkbp:notableWork |
gptkb:L'Art_de_la_Cuisine_Française_au_Dix-neuvième_Siècle
|
| gptkbp:occupation |
culinary_writer
|
| gptkbp:style |
haute cuisine
|