List of chefs

This is an incomplete list that may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.
Only those subjects who are notable enough for their own articles should be included here. That may include chefs who have articles in other languages on Wikipedia which have not as yet been translated into English.

This article is a list of notable chefs and food experts throughout history.

Ancient

14th century

15th century

16th century

Bartolomeo Scappi (1500-1577)
'Opera dell'Arte del Cucinare' by Bartolomeo Scappi, Ed. of 1622
Title page of Casteau's Ouverture de cuisine

17th century

First page of Le cuisinier françois (1651) by Francois Pierre de la Varenne (1615-1678)
Procopio Cutò (1651-1727)

18th century

Le cuisinier roïal et bourgeois (1712) by François Massialot (1660-1733)
Nicolas Appert (1749-1841)
An engraving from L'art du Cuisinier, Paris, 1814, by Antoine Beauvilliers (1754-1817)

19th century

Marie-Antoine Carême (1784-1833)
Charles Ranhofer (1836-1899)
Auguste Escoffier (1846-1935)

20th century

Commemorative plaque on nr. 14 of the place Henri-Bergson, Paris 8e.
Fanny Cradock (1909-1994)
Julia Child (1912-2004) at KUHT
Joyce Chen (1917-1994)

21st century

See also

References

  1. ↑ Annie PERRIER-ROBERT (18 October 2012). Dictionnaire de la gourmandise (in French). Robert Laffont/bouquins/segher. pp. 1666–. ISBN 978-2-221-13403-0.
  2. ↑ François Marin; Brumoy; Bougeant (1739). Les Dons de Comus, ou les Délices de la table... (publ. par Fr. Marin), (préf. par les PP. Pierre Brumoy et G. H. Bougeant) (in French). Chez Prault, Fils.
  3. ↑ John Dickie (8 January 2008). Delizia!: The Epic History of the Italians and Their Food. Simon and Schuster. pp. 174–. ISBN 978-1-4165-5400-4. Vincent La Chapelle's Le Cuisinier moderne (1733) and François Marin's Les dons de Comus ou les délices de la table (1739) mark further advances: natural fresh tastes were prized; sweet flavors were kept until the end of the meal, while ...
  4. ↑ La cuisinière républicaine, qui enseigne la manière simple d'accommoder les pommes de terre ; avec quelques avis sur les soins nécessaires pour les conserver (in French). Mérigot jeune. 1794.
  5. ↑ Priscilla Parkhurst Ferguson (1 August 2006). Accounting for Taste: The Triumph of French Cuisine. University of Chicago Press. pp. 143–. ISBN 978-0-226-24327-6.
  6. ↑ Louis Eustache Ude (1815). The French Cook, Or, The Art of Cookery: Developed in All Its Branches. author.

External links