Jules Gouffé
Encyclopedia
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
and pâtissier. He was nicknamed :l'apôtre de la cuisine décorative (Decorative cooking's apostle).
He had a deep impact on the evolution of French gastronomy
Gastronomy
Gastronomy is the art or science of food eating. Also, it can be defined as the study of food and culture, with a particular focus on gourmet cuisine...
by gathering an immense knowledge that he wrote down in his livre de cuisine and his livre de pâtisserie. Revered by great names such as Pierre Hermé
Pierre Hermé
Pierre Hermé is a French pastry chef most famous for his macarons, often with unusual flavor combinations. French Vogue magazine dubbed him "The Picasso of Pastry."- Food :...
and Bernard Loiseau
Bernard Loiseau
Bernard Loiseau was a French chef. He committed suicide by firearm in 2003 when newspaper reports hinted that his restaurant might lose its 3-star status.-Early life:...
, his legacy is still vibrant among cooks of today.
Biography
His learning began under his father's supervision who owned a pâtisseriePâtisserie
A pâtisserie is the type of French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier ....
(pastry shop) on Neuve Saint-Merri street, Paris. Gouffé became Antonin Carême's pupil at the age of 16, with whom he would remain for seven years. A story tells that Carême, who was passing by, would have stopped to admire the pièces montées that were exposed. He would have congratulated the craftsman and offered to take his son under his protection.
In 1840 he opened a shop rue du Faubourg Saint-Honoré
Rue du Faubourg Saint-Honoré
The rue du Faubourg Saint-Honoré is a street in Paris, France. Although relatively narrow and nondescript , it is cited as being one of the most fashionable streets in the world, thanks to the presence of virtually every major global fashion house...
which would soon gain fame. He sold the shop in 1855 and then became inactive.
In 1867 he accepted an offer from Alexandre Dumas and the Baron Brisse to become chef de bouche
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
of the Jockey-Club de Paris
Jockey-Club de Paris
The Jockey Club de Paris is best remembered as a gathering of the elite of nineteenth-century French society. The club still exists at 2 rue Rabelais, and hosts the International Federation of Racing Authorities...
. While he held this position he began writing books that would ensure him renown and posterity. Most of his works have been translated into English by his brother, Alphonse Gouffé, Head Pastry Cook to Queen Victoria
Victoria of the United Kingdom
Victoria was the monarch of the United Kingdom of Great Britain and Ireland from 20 June 1837 until her death. From 1 May 1876, she used the additional title of Empress of India....
.
Works
- Le livre de cuisine (The Royal Cookery Book)
- Le livre de pâtisserie (The Royal Book of Pastry and Confectionery) 1873 Librairie Hachette
- Le livre des conserves (The Book of Preserves)
- Le livre des soupes et des potages
External links
- Le livre de cuisine http://gallica.bnf.fr/ark:/12148/bpt6k1080414
- Le livre de pâtisserie http://gallica.bnf.fr/ark:/12148/bpt6k107860n