Who is credited with establishing exact rules of conduct and dress for chefs?

Who is responsible for popularizing French cuisine and techniques in the United States?

Who believed that cuisine was simply a branch of architecture, as demonstrated by his elaborate pieces montees?

Who build his restaurants near railroad stops across the United States to take advantage of the crowds of passengers?

Who developed the kitchen brigade system?

In 1765, who began serving hot soups called restaurers for their health-restoring properties?

Who brought the concept of the use of a fork to france?

Who is responsible for the farm-to-table movement?

Which chef is responsible for creating the 5 mother sauces?