by Martin Ward
Marie-Antoine Carême was a French chef known for being an early practitioner of "haute cuisine", a grandiose style of food service. He studied under pastry chef Bailly and began showcasing his elaborate pastries resembling architecture at Bailly's "extraordinaires". He became famous for designing these and catered for a few rich or royal individuals, including Napoleon Bonaparte. He died in 1833, aged 48, likely due to charcoal poising from his kitchens.