2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fernand Poin is a French chef and restaurateur who was born on February 25, 1897, and is considered the father of modern French cuisine. The Frenchman dedicates his whole life to cooking. From a very young age, he spent most of his time in the kitchen, helping his father in his small restaurant at the station.
Both his mother and grandmother work at the buffet restaurant. They dedicate the little boy to cooking secrets and ignite in him a passion for food. A few years later, in 1922, Auguste Poin, Fernand's father, decided that his son's talent should develop outside the family kitchen at the station. He then decided to send him to Lyon to apprentice to various French restaurants.
And there soon the young chef is fascinated by the ancient Roman ruins of the city and in particular by a majestic pyramid. It lies on a stone foundation, and around it rise four towers and arches. Right opposite the architectural monument left by the Romans 2,000 years ago, Fernand Poin created his first restaurant.
He named it after his favorite landmark - De la Pyramide. He uses the pyramid at any convenient time - on the menus in the restaurant, on the paintings on the walls, even creates special trays and cake tins with such a shape.
The remarkable chef believes that real cuisine is not static. According to him, no chef can rely on already discovered recipes that have been created in the past. One has to keep the basis of a culinary culture and then start to modify it, build and improve what one has learned according to changing tastes. That is why it is said that Fernand Poin is the creator of the new kitchen, that of the 20th century.
In addition to his innovative views on food, traditions and recipes, he adds another extremely important element to the entire culinary world. Before Fernand started building a restaurant business, no chef went out of the kitchen because it was not accepted.
However, he is making a small revolution. Whether because he loved praise or out of pure curiosity, Fernand Poin spent much of his time with customers - sitting at every table and asking how the food was and what needed to change.
Recommended:
Great Chefs: Julia Child
Julia Child she became popular not only for her undeniable culinary talent, but also for her ability to infect everyone with her good mood. Julia McWilliams was born in 1912 in Pasadena, California, USA and spent her childhood there. He later moved to New York.
Great Chefs: Charlie Trotter
At the end of 2013, the culinary world was shaken and deeply saddened by the news of the death of one of his greatest talents - Charlie Trotter. The great talent of the American chef has made him one of the few great chefs of modern cuisine.
Great Chefs: Martin Ian
Every kitchen in the world hides its secrets. This is especially true for Chinese cuisine. Its traditions are very different from those in the rest of the world. For example, only in China is food served in bites. This is necessitated by the belief of the host that it is rude to make the diners cut themselves.
Great Chefs: Thomas Keller
Born on October 14, 1955, Thomas Keller is perhaps the most famous and titled American chef. His two restaurants - Napa Valley and French Londre, located in California, have won almost all the culinary and restaurant world awards. Apart from that, Keller was awarded the title of Best Chef in the World in 1996.
Great Chefs: Sarah Molton
Sarah Molton was born in 1952 in New York and has been a successful professional chef, cookbook writer and TV presenter. For more than twenty years she was a master chef of the famous Gourmet magazine. From 2008 until today, Molton hosts the show What to Eat with Sarah, and her followers around the world are millions.
