The morning news. [volume] (Savannah, Ga.) 1887-1900, 1900-05-13

of the kitchen just as rigidy as the for
ty literary immortals look after the lam
| guage- of the French nation. The cook
cry academy conducts cours or classes,
has its big corps of apprentices, sits in
solemn conclave, for instance, on wheth-
er wax flowers can be legitimately used
in the decoration of banquet pieces. dec
CRATES it's members and bestows medals
and diplomas that mean everything to
the ambitious and artistic French cook.
One of the most important retired chefs
of the day is president OF the academy
and ii is only after years of proven SUI
periority in the kitchen that a man can
hope to be elected as an associate or a
member of this grave and powerful or
ganizaion.
That is one of the reasons why French
cookery is kept up 10 it's present lofty
standard, and why 1t is taken so serious
" by It's pupils and master worlSmen. 1t
Is on the whole a very big thing to be a
first-class cook in Paris, and any woman
who wants to get genuine respect for
this art and acquire a true generation
for its masters should take course of
lectures in the French capital and then
visit some of the great kitchens.
Out at the exposition the officials of the
academy are going to hold regular c1urs de
cuisine, presided over by five Of the great
! est chefs in Paris, and their talks in a
way will be as valuable and impressive as
any given ny PIOicSSOIS OF tne SOTDOnne,
! From London, Vienna, Berlin and Anne l.
ca there will arrive representatives 10 l,c-
| ture on the improvement in food stuffs ami
| their preparation as well as scientific de-
| Yelopments in furnaces. the values of foods
prepared by the heat of water, electric ty
! and gas. 1t is In the hot water scheme
| that the Frenchman expect to score heav-
| lily, and they are going to demonst-ate
the superior advantages of their little
stoves.
HonOrs os the Profession.
What is sure to produce a deep impress
sion on the American mind is the appear
ance and the Importance of many of these
| academy's officials. Some of them "a
| heads of kitchens, the savory odors Of
| whose perfectly done game and exquisitey
mixed gravies have been actually waited
| around the world and some of them, the
most important, are Independent artist,
| the exponents of a speciality ard rot Off
cially connected with any restaurant or
kitchen. Such chef Is only produced in
Paris and in his own profession he is an
object Of extreme envy and admiration.
Having gone the grind and proven his ge-
MUS he retires and lives and works in his
own kitchen, and ateiier is what he calls
IL. A really beautiful work shop, glass
rooted walled with tiles. decorated wi h
framed diplomas, valuable autograph le.-
ters and photographs, ond furnished with
Nv
old hance ancient pewter and the sort OF
copper that artists prize. About the roo n
are strange little vain maries, those shaky
gas ovens that look to American eyes
wholly incompetent for the results de-
manded of them and then the range apt
as not to be gorgeously decorated with
brass and nickle work.
To such a man as this come rising and
gifted young cooks, who have already got
diplomas and cachets from the academy
cours and well known restaurant chefs.
but who wish 10 perfect themselves in
some particular branch under a recognize
ell genius of the day. To enter one of the
great mans classes, IT is essential to be
ready accomplished and Furthermore en-
dowed with talent and ambition, for Ben
jamin Constant. Gerome or Rodin would
no more think of accepting a beginner in
their studies than would one of these in
dependent chefs Years Of really devoted
labor and the consciousness Of great gifts
have placed him beyond the drudgery OF
teaching and his income flows from its
Dutation.
To him the heads of restaurants appeal
with liberal payments for designs for new