Careme was a French chef and an early practitioner and exponent of the elaborate style of cooking known as grande cuisine, the “high art” of French cooking: a grandiose style of cookery favored by both international royalty and by the nouveau riche of Paris. Antoine was born into a poor family on June 8, in Paris, 1784. By the age of 10 he was out on his own, and Carême signed on for a six-year internship at a small tavern on the edge of Paris called the Fricassée de Lapin; he started as a dishwasher and runner. At 16, Carême was onto his next job, this time at a noteworthy pâtisserie near the Palais-Royal owned by Sylvain Bailly, a famous pâtissier at the time. It was at Bailly’s shop that Carême blossomed. Bailly recognized the young boy’s talent and encouraged him to get a more formal education.
In 1815, Carême left Paris to work in London as head chef for George, Prince of Wales. He left the country just three years later, but while in England, he wrote his first book, Le pâtissier royal, a 482-page manual and treatise split into two volumes comprising sweet and savory recipes, complete with rough line drawings for the more elaborate dishes.