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Internal And External Forces In Business

850 words - 4 pages

A research study on the influence celebrity chefs have on the way we eat

A celebrity chef is a kitchen chef who has become famous and well known. Today celebrity chefs often become celebrities by presenting cookery advice and demonstrations via mass media, especially television. Several chefs have been credited with being the _first celebrity chef, among them historically Bartolomeo Scappi and Marie-Antoine Carême.

In the modern era since the advent of television several chefs have been attributed the title of the "first celebrity chef", including Julia Child in the United States and Fanny Cradock in the UK. While television is ultimately ...view middle of the document...

[2] He was the personal chef to Pope Pius V, and is credited with writing one of the first modern recipe books, Opera.[2] The 19th-century French chef Marie-Antoine Carême has also since been referred to as a celebrity of his era, due to the complexity of his recipes.[3]
Alexis Soyer's image was used to market a range of sauces, produced by the Crosse & Blackwell company.

The first chef to achieve widespread fame and celebrity status was Alexis Soyer. Born in France, Soyer became the most celebrated cook in early Victorian England. In 1837, he became chef de cuisine at the Reform Club in London, where he designed the kitchens with Charles Barry. His exceptional cooking skills were combined with an excellent eye to marketing and self-publicity to ensure that he molded the public's perception of him. His image was even successfully used as a trademark to market a range of bottled sauces produced by Crosse & Blackwell.[4]
Soyer's sauce.

Soyer also invented many popular new recipes and foods - he produced and marketed a popular drink made of a variety of fruits mixed with aerated water, which he called 'Soyer’s Nectar Soda Water'. His special dish at the Club, Soyer's Lamb Cutlets Reform, is still on the Club menu today. At the Reform Club, he instituted many innovations including cooking with gas, refrigerators cooled by cold water, and ovens with adjustable temperatures.[4] His kitchens were so famous that they were opened for conducted tours. When Queen Victoria was crowned on 28 June 1838, he prepared a breakfast for 2,000 people at the Club. [4]


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