Summary
Work History
Skills
Timeline
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Marie-Antoine Careme

Paris,France

Summary

Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Energetic Chef de Cuisine with a passion for creating and executing creative meals. Outstanding food talent preparation with a strong attention to safe food handling procedures. Extensive background in catering handles a large volume of high-quality food. Superb time management and problem-solving aptitudes.

Work History

Chef De Cuisine

George IV
England, Great Britain
  • Developed and implemented new menu items.
  • The father of grande Cuisine as indicted by grand buffets, centerpieces, piece montee, architectural food displays, and codifying sauces, soups, and stocks.
  • Spun sugar
  • Doughs
  • Almond Paste
  • Service a la russe
  • Organization of french cuisine and sauces.
  • chaud-froid dishes
  • Systematized Cuisine
  • Invented the mother sauces

Head Chef

Alexander I of Russia
England, Great Britian

Head Chef

Baron James de Rothschild
England, Great Britian

Skills

  • Food presentation
  • Creativity and Innovation
  • Culinary expertise
  • Dish preparation
  • Menu development
  • Baking techniques
  • Recipe creation
  • Menu planning capability
  • Plating and presentation
  • Ingredient Selection
  • Food preparation techniques
  • Kitchen Management
  • Culinary techniques

Timeline

Chef De Cuisine

George IV

Head Chef

Alexander I of Russia

Head Chef

Baron James de Rothschild

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Marie-Antoine Careme