Michelin Star Rating Quiz: Influential Chefs and More

Who is known as the author of the first French cookbook, La Cuisine Francois?

Which chef developed the Savarin Mold, famous for his work on the 'Physiology of Taste'?

Who is known for introducing the concept of a restaurant by serving sheep feet in cream soup?

Which chef is famous for offering wealthy diners a menu listing all dishes and serving at small, individual tables?

Who is credited with making roux popular as a thickening agent in soups?

'Tell me what you eat, and I will tell you who you are' is a famous quote by which culinary figure?

'RESTAURER' is a soup made of sheep feet in cream soup, who was known for serving this dish?

Which culinary figure introduced the concept of Guilds where food was prepared outside of homes?

Which chef opened the first-ever restaurant and sold food like sheep feet in cream soup?

What was the key thickening agent used by La Varenne in his cooking style?

Michelin Star Rating

One star: "A very good restaurant in its category” ★
Two stars: "Excellent cooking, worth a detour“ ★★
Three stars: "Exceptional cuisine, worth a special journey" ★★★

Notable Figures in Culinary Arts

Marie Antoine Careme (1784-1833): Founder and father of classical French cuisine
Georges Auguste Escoffier (1847-1935): Simplified Marie Antoine Careme’s works, introduced the Kitchen Brigade System
Caterina de Medici (1519-1589): Started the use of forks and napkins as well as napkin folding in French table setting

History of Culinary Arts

5th – 15th Century: Medieval Church and Monarchs, method of food preservation: salting, brining, smoking, and boiling in honey
16th Century: Guilds, all food offered and prepared outside of the home was sold by Guilds
La Varenne: Made the roux, author of La Cuisine Francois – first French Cookbook
Jean Brillat-Savarin: Author of Physiologie du Gout – “Physiology of Taste”, developed the Savarin Mold

Kitchens

Domestic kitchen: For personal use, contains necessary equipment for cooking small portions
Commercial kitchen: Large kitchen for preparing a large portion or many portions of food, organized into work stations and work sections
Kitchen brigade: Streamlines and simplifies work in hotel kitchens, eliminates chaos and duplication of effort

Restaurants and Chefs

Fernand Point (1897-1955): Most influential chef in the middle of the 20th century, simplified and lightened classical cuisine
Noma (Copenhagen, Denmark) and Geranium (Copenhagen, Denmark): Hailed as one of the best restaurants in the world for 2021
Ferran Adria: Spanish chef, explores new possibilities in gels, foams, powders, infusions, extracts, and other unexpected ways of presenting flavors, textures, and aromas, also known as “Molecular Gastronomy”

Test your knowledge on the Michelin star rating system and influential chefs in the culinary world. Explore different star ratings and learn about renowned restaurants like Noma and Geranium in Copenhagen. Discover the legacy of influential chefs like Fernand Point.