Henri-Paul Pellaprat facts for kids
Henri-Paul Pellaprat (born in Saint-Maur-des-Fossés, France, in 1869 and passed away in 1954) was a very famous French chef. He helped start a world-renowned cooking school in Paris called Le Cordon Bleu. He also wrote many important cookbooks about French cooking.
Contents
Who Was Henri-Paul Pellaprat?
Henri-Paul Pellaprat was a talented chef from France. He is remembered for two main things. First, he helped create one of the most famous cooking schools in the world. Second, he wrote cookbooks that are still important today.
Early Life and Career
Henri-Paul Pellaprat started working very young. At just twelve years old, he began as a pastry boy. This means he helped make cakes and desserts. He then cooked in many famous restaurants. These restaurants were in Paris during a fancy time called La Belle Époque. One well-known place he worked was the Maison Dorée.
Teaching at Le Cordon Bleu
Pellaprat co-founded the Le Cordon Bleu cooking school with journalist Marthe Distel. He taught there for a long time, for 32 years! Many students learned from him. Some of his students became famous chefs themselves. Two of his well-known students were Maurice Edmond Sailland, also known as Curnonsky, and Raymond Oliver.
His Famous Cookbook
After he passed away, one of his big books was translated. It was called L'Art Culinaire Moderne. In 1966, it came out in English for people in America. The English version was named Modern French Culinary Art. This huge book had more than 2,000 recipes! It covered everything from simple everyday French meals to very fancy, high-level cooking called haute cuisine. The New York Times newspaper praised the book. They said it was excellent and showed that cooking can be a high art form.
See also
In Spanish: Henri-Paul Pellaprat para niños
