Doğan, Murat2025-01-282025-01-282024https://hdl.handle.net/11363/9409In my last article, I wrote about Chef Auguste Escoffier, one of the key figures in French cuisine’s rise to the top of the culinary world. Another important figure we cannot overlook is Marie-Antoine Carême. Known as the King of Chefs and the Chef of Kings, Carême was a renowned French chef who revolutionized the kitchen. He had a profound impact on French cuisine and global culinary arts in the 18th and 19th centuries.eninfo:eu-repo/semantics/openAccessThe King of Chefs and the Chef of KingsCooking CareerContributions to the Cooking ProfessionContributions to the Art of PastryContributions to the Hot KitchenContribution to Gastronomy TerminologyConclusionContribution To Periodical1