Jules Gouffé
Jules Gouffé (Paris 1807 – Neuilly-sur-Seine 1877) was a renowned French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative (French: Decorative cooking's apostle).
He had a deep impact on the evolution of French gastronomy by gathering an immense knowledge that he wrote down in his Le Livre de Cuisine and his Le Livre de Pâtisserie. Revered by great names such as Bernard Loiseau and molecular gastronomy searchers, such as Hervé This his legacy is still vibrant among cooks of today.
Biography
His learning began under his father's supervision who owned a pâtisserie (pastry shop) on Neuve Saint-Merri street, Paris. Gouffé became Antonin Carême's pupil at the age of 16, with whom he would remain for seven years. Gouffé relates in his Livre de Pâtisserie that Carême who was passing by, stopped to admire the pièces montées that were on display, congratulating the proprietor and offering to take his son under his protection.
His first job was during the ball held in 1823 by the city of Paris in honor of the Duc d'Angoulême to celebrate the Spanish Expedition which 7000 guests attended.
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