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I’ve been long aware of the genealogy of classically trained chefs; the “apprentice pedigree” if you will.

My former brother in law’s brother, an excellent chef in his own right, was the last apprentice of the last apprentice of Escoffier. The Chef I apprenticed too, David Strouts C.W.C. and international competitor (I.K.A. Silver and Bronze medals), came from the line of well-trained chefs that Portland OR chef/restaurateur Horst Mager developed and trained in the 60s and 70s.

Marie Antonin Careme "King of Chefs"

There’s an interconnectedness, a lineage, a genealogy in the culinary world. Many of the branches of this tree can trace back to Escoffier and Careme, even earlier perhaps, to when Catherine of the Medicis took top Italian chefs to France (upon her marriage), where they taught the French how to cook.

If a professional culinarian, what’s your lineage? As a diner, it may not be important to you, but it certainly is an interesting aspect to the most creative industry on earth.

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