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of the kitchen, and the art of cooking. He emphasized seasonal foods, made garnishing food simpler. He pulled the kitchen into one separate working unit.

He still made everything to conform to the classical cuisine. Escoffier then met Cesar Ritz, which helped to give an audience to Escoffier, they both revolutionized the restaurant and hospitality industry. In my opinion, Escoffier revolutionized the restaurant industry, by modernizing things, like the menus and by creating guidelines and recipes that chefs had to follow, which is shown today by his book Le Guide Culinare.

Antoine Careme was the originator for Haute Cuisine. Thought of as the first celebrity chef. Worked as Chef de Cuisine for the French Diplomat Charles Maurice de Talleyrand- Perigord. Careme refined the cooking by using fresh herbs and vegetables and making new and simplified sauces. Classified the sauces into four "mother sauces." He was credited with making the standard chef hat or the toque. Wrote a book L'Art de la Cuisine Franaise that included menus, table settings, recipes, and how to organized a kitchen. Created the vision of a grande cuisine, which used art and science.

In conclusion French cuisine has been influenced by their ever changing environment meaning, because they had no central government in the middle ages different bordering countries could come in and occupy a region of France closest to their country. The wealth of the nobility and patrons, because of their hording, helped bring in new food products and spices, to refine the taste and looks of the food that today's cuisine formed. The French Cuisine helped make food a science and an art for everyone to enjoy. It was helped out by great and very influential chefs such as Careme and Escoffier.

Learn more about this author, Kenyon Gordon.
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