the historyof chef

To find the response we must first go way back into history. So then, who was the first great chef recognized in history? Well, in France, his name was Guillaume Tirel, a.k.a. Taillevent (translates to "Slice-wind"), who was born circa 1310 and died in 1395. Among his various titles, from kitchen helper to chef for a few kings of the era, he also was a Sergeant-at-Arms for the Duke of Normandy in 1361. The Duke of Normandy then became King Charles V, at which time Taillevent came back to the kitchen to be his chef. His book was called Le Viandier, an absolutely amazing text and an insight into what royalty ate in the middle ages, and a rough idea of actually how to make it. Keeping in mind that Wikipedia couldn't help Guillaume that much on his writing at the time, the recipes are more like vague ideas.

 Some of the more interesting things described in the book are the "main sauces" served with many dishes, and how they were heavily spice-based with garlic, pepper and ginger. It also included a few modern day riot-starters like recipes for cranes, turtledoves, herons and swans. Serving swan might not only get you a picket line out front; since it's still considered theft from the Queen of England herself, it may also get you arrested (all unmarked mute swans are the property of the crown, a law dating back to the 12 century).

 Yes there most certainly are, like the name of the author "Taillevent." There is a restaurant bearing that same name in the 8th district of Paris. This pillar of culinary excellence was one of the last family-owned Michelin starred restaurants where the owner and family were in charge of the front of the house.