From the moment chefs became chefs
When humanity discovered fire and learned how to control it, their nomadic lifestyle would never be the same. Stories and flavors began to intertwine around the bonfires, and a new life vocation would then be born.
We celebrate International Chef’s Day on October 20th, and we want to exalt these magnificent experience-creators.
This day has its origin in 2004 when the World Association of Chefs Societies proposed it. And was adopted by the various affiliated organizations.
The World Association of Chefs Societies was founded in 1928 at the Sorbonne University in Paris and in 1930 its first congress was held with the participation of 65 delegates from 17 countries, representing 36 associations. Today, it is present in 93 countries, with more than 10 million affiliated gastronomy professionals.
Among its priorities are the maintenance and improvement of the culinary standards of world cuisine as well as various international activities to share criteria about gastronomy.
A bit of history
During the Roman Empire, food began to be considered more like a sensory experience, rather than a mere physiological need. This civilization held the first feasts and banquets history keeps record of. Romans started to try with new flavors and combinations so unusual before those times.
Although the exuberance of Roman banquets does not go unnoticed, it is thanks to the European monarchy that haute cuisine takes the form and figure we know today.
Pleasing the royalty’s palate was not an easy task to excel, so the talent of chefs de cuisine managed to orchestrate delicacies that fit for a king.
Guillaume Tirel, one of the first great chefs, marked the history of gastronomy by making of the culinary affairs, an art. It was he who began to found the first glimpses of gastronomic methodology, compiled in the book Le Viandier.
With the knowledge heritage of chefs, establishments serving food to visitors and locals, would be born. The word restaurant comes from the French restaurer which means to restore, alluding to the rest and nutrition that food provides.
So, today we can pay tribute to all those in charge of creating the most exquisite dishes in the world!