Evan Brindamour Culinary Arts Distinguished Chefs Essay Joseph Favre Born in Vex, a municipality of Switzerland, on the day of February 17 of 1849, Joseph Favre was one of the most important chefs of the 19th century. He was best known for his four volumes of the Practical Universal Cooking Dictionary, or le Dictionnaire universel de cuisine pratique. He was also a follower of Antonin Carême, one of the first renowned “celebrity chefs”. He was the first to bring forth the idea of culinary competitions and exhibitions and may have even started the concept of molecular gastronomy, bringing science into cooking. Chef Favre has lead a very interesting and fulfilling life with many accomplishments that have made him the figure in the culinary world he is today. …show more content…
He only got primary education but chose the path of cooking when a local lawyer raised him and told the young boy that he would have to become a priest if he didn’t learn a manual trade. At 14 he was sent away to Sion, the capital of Valais, as an apprentice cook to work for an aristocratic family for three years. After his apprenticeship Favre worked in Geneva in the Hôtel Métropole, taking science classes at the University of Geneva during his stay. In 1866 he left Geneva to further his culinary experience on the path to becoming a master chef. Over the next few years Favre worked at many restaurants and cafés, and eventually joined the Maison Chevet, a well known Parisian traiteur and caterer. After working in several more restaurants, including the Kursaal and the Café Riche under Louis Bignon. In 1870 the chef enlisted to the army of the Vosges, led by General Giuseppe Garibaldi in the Franco-Prussian War. In 1876 Joseph was the chef at Hôtel Zaehringen, in Fribourg, and supposedly prepared meals for the Bishop of Orléans and Empress