classickitchensupplies history

1809 Alexis Benoit Soyer born: October, 14th in Meaux-en-Brie (north west of Paris). One of the greatest and most underated of the master chefs), Soyer was not just a chef but also an inventor and notable charity worker.

Using bottles closed with cork and wire, he won the prize for his canning process in 1810.

Jean Jacques Regis de Cambacéres was born in Montpelier (died Paris 1824). A

He was the author of La Physiologie du gout (1825), a treatise on the fine art of gastronomy.

1826 In February, Brillat-Savarin died in Paris.

1830 Sometime in the 1830’s it is thought that in a restaurant at Saint Germain en Laye, Collinet creates Bearnaise sauce.

1833 Marie Antonin Careme died January 12, 1833 George Huntington Hartford, born Augusta, Maine, Sept.

A society that remained in one form or another until around 1834.

1840 Gas was first used for cooking, and interest grew as the availability of gas spread.

1844 The first successful refrigeration machine in the United States was developed in 1844 by John Gorrie.

He later purchased it and handed it over to his brother in 1847.

1799 Honoré de Balzac born in Tours, France (died Paris 1850). A french author of some repute mainly for his gluttony.

1851 Jacob Fussell begins making ice cream in commercial quantities in Baltimore.

Gastronomie pratique published by Henri Babinsky (born Paris 1855, died

1860’s In the United StatesA. the railroads developed refrigerator cars.

1864 The Bofinger, one of Paris’ top bar/restaurants established on the Rue de la Bastille.

1866 Baron Brisse on the 6th June wrote a column in a French publication, which seems suggest the creation of the dessert; baked Alaska, was introduced into France by the chef of a visiting Chinese delegation at the Grand Hotel in Paris.

1869 The first manufacturing patent is issued for chewing gum.

1872 The haricot bean variety; flageolets first grown in Europe

1876 A Swiss firm added condensed milk to chocolate, producing the world’s first milk chocolate Henry John Heinz formed a company to manufacture pickles, condiments, and other prepared foods.

1889 The French nightclub, Moulin Rouge, opened its doors for the first time on October 6th.

1895 Cordon bleu (cooking) – {kohr-dohn’ blu} The Cordon Bleu is a famous school of cooking in Paris, founded in 1895 by Marthe Distell to teach the principles of French cuisine to the daughters of upper-class families.

1900 Escoffier and Cesar opened the Carlton in London which served 500 covers at service with a kitchen brigade of 60.

1903 The first Goncourt Prize was awarded at the Champeaux Restaurant, on the Place de la Bourse, Paris.

1914 The electric range was introduced

1919 August Escoffier retires aged 73 from the Carlton in London Conrad Hilton bought his first hotel; the Mobley Hotel in Cisco, Texas.

On his return to the USA he perfected a method of ultra rapid freeze, in 1924 he formed a company to distribute the products.

1925 Caviar introduced to France at the Universal Exhibition

1930 Abundance of Brazilian coffee beans sees thousands of tonnes of beans tipped into the ocean or burned The first instant coffee introduced.

2, 1931, was the founder of the tea and provision company, Lipton, Ltd.

1938 Nestlé introduce their nescafé brand of instant coffee Prosper Montagne publishes the “Larouse Gastronomique

1948 Conrad Hilton formed the Hilton International Company Aaron Lapin, invents whipped cream in a can (USA)

1954 The Statler chain was bought by the late hotel mogul Conrad HILTON in 1954.