Chefs

Antonin Carême was known as the ‘chef of kings and the king of chefs’. His patrons and employers included Talleyrand, Napoleon, the Prince Regent, Tsar Alexander and the then richest man in France, James Rothschild. He popularised the tall ‘toque’ hat worn by chefs; he either invented or perfected culinary classics including the vol-au-vent, the profiterole and the mille-feuille, as well as sauces including velouté and béchamel. All this he managed to achieve despite having come from a desperately poor background, raised in a shack in revolutionary France and sent off as a young lad to help make ends meet as a kitchen boy and later as apprentice to Paris’s

Pierre White, Marco. Chef. Michelin stars: five (all handed back). Wives: three (all handed back). Restaurants owned: number unclear. Hours in a cell: 14. Party: Reform. Brands promoted: Knorr stockpots, Lidl, P&O Cruises. Protégé: Gordon Ramsay. YouTube views: hundreds of millions. Current residence: the countryside, somewhere near Bath, far far away from anyone who tries to talk to him. The obituaries will all call Marco Pierre White a ‘rock star’, and they will be correct. In the 1980s, he was all shaggy verve and sweat and ash. He ‘changed the game’ – as they all say – not so much through his cooking, but through his good looks. He had