Does anyone have any info on culinary history?

Question

I just recently started culinary school and I have to write a paper on a classical chef and a modern chef, the problem is that I can't find any info on a classical chef. Can anyone help me, or have any suggestions?!

Answer 1

PAUL BOCUSE:
"Just as we can speak of classical painters or writers, Monsieur Paul is a classical chef. Being classical means he hates unnecessary artifice—in fact, he considers all artifice unnecessary. And he's right. By insisting on quality of produce and rigor of technique, Bocuse discovered a surefire recipe for excellence."

Hope that helps!