The influence of French culinary art is seen and felt in every corner of the world. Every cooking student in every country learns the basics of French cuisine on the way to becoming a chef. Even modern food processing owes a nod to French food science…remember pasteurization?
Shortly after the French Revolution, many great French chefs found themselves out of work. Prior to French independence, only the royal families could afford the luxury of a professional chef and culinary support staff. When the guillotine "liberated" the royal families, much of their wealth also was liberated and found its way to the new middle class. Chefs opened restaurants that were patronized by the nouveaux rich. The pioneer chefs became celebrities of their day; some named dishes after themselves. The proof of how good these were is in how they have stood the test of time. Hollandaise, veloute, morney: these and many more sauces, some developed in the 1800s, are still in use. (How many food developers believe the products they are working on still will be sold in 2303?)