International Chefs Day 2023: Date, History, Facts about Chefs

In contrast to the majority of contemporary occupations, the chef has had an enduring impact on our society since its inception.

International Chefs Day is annually observed on October 20 throughout the globe. The occasion honors chefs and raises awareness regarding healthful eating. An annual theme is selected for International Chefs Day; in 2020, the theme was “Healthy Food for the Future,” and in 2021, it was “Healthy Food for the Future,” albeit with a more profound emphasis on sustainability and the preservation of a healthy environment for future generations. International Chefs Day was founded in 2004 by Dr. Bill Gallagher, a distinguished master chef and former president of the World Association of Chefs Societies (Worldchefs).

The background of International Chefs Day

In contrast to the majority of contemporary occupations, the chef has had an enduring impact on our society since its inception. Food is an essential requirement, and investigations involving food have been conducted for millennia. During the first century A.D., Marcus Apicius, a Roman gourmand, authored the inaugural cookbook in the world. His autobiography, “Apicius,” is alternatively referred to as “The Art of Cooking.” Marcus, who procured the ingredients for the book’s more than 400 recipes, undertook extensive journeys.

In 1765, A. Boulanger established the inaugural establishment in Paris bearing the name “restaurant.” The word “restaurants” or “restoratives” appeared on the sign above his door, referring to the soups and broths that were available for purchase. Then, the definition of the word’restaurant’ became ‘a public dining establishment.’

Alexis Soyer, a French chef, rose to prominence in England in 1809 due to his creation of inexpensive and nourishing dinners for the working class and impoverished, particularly during the potato famine of Ireland from 1845 to 1849. During the Crimean War, he also devised a field stove known as the “Soyer stove” for the benefit of British personnel.

In the 1870s, renowned French chef Auguste Escoffier developed the brigade system and simplified kitchen dynamics. As per his system, every individual in the kitchen was assigned a specific responsibility. The hierarchy of the system resembled that of the military: the chief chef oversaw the entire kitchen, was succeeded by the sous chef, and so forth. Due to its continued applicability, his book “Le Guide Culinaire” is still in print and is incorporated into the curricula of contemporary culinary students.

Sŵn Festival 2023: Date, History, Activities, Facts about Music Festivals

Talent Transformation Day 2023: Date, History, Activities, Facts about Future of Work

World CRISPR Day 2023: Date, History, Facts about CRISPR

FIVE CRITICAL FACTS REGARDING CHEFS AND THE CULINARY ARTS

Assigned the number of possible methods for preparing an egg, the chef’s hat’s pleats symbolize that quantity.

The inaugural pizza delivery to the monarch and queen of Italy was executed by the preeminent pizza chef in 1889.

In an effort to promote the sale of tires, Michelin Tires initiated the renowned “Michelin Guide,” which bestows three stars of distinction upon the finest dining establishments.

A dissatisfied patron repeatedly returned his fried potatoes to the kitchen in 1853 due to their excessive thickness. In response, the chef sliced the potatoes into razor-thin segments and seasoned them with additional salt. Much to the delight of all, this unexpectedly became a popular dish.

Bob Kramer, an esteemed bladesmith and acquaintance of Bourdain, crafted and presented to him a meteorite and steel culinary knife.