A research study on the influence celebrity chefs have on the way we eat A celebrity chef is a kitchen chef who has become famous and well known. Today celebrity chefs often become celebrities by presenting cookery advice and demonstrations via mass media, especially television. Several chefs have been credited with being the _first celebrity chef, among them historically Bartolomeo Scappi and Marie-Antoine Carême. In the modern era since the advent of television several chefs have been attributed the title of the "first celebrity chef", including Julia Child in the United States and Fanny Cradock in the UK. While television is ultimately the primary way for a chef to become a celebrity, some have achieved this through success in the kitchen and achieving such awards as Michelin stars while others are home cooks. Celebrity chefs can also massively influence cuisines across countries, with foreign cuisines being introduced in their natural forms for the first time due to the work of the chef to inform their viewers. Sales of certain foodstuffs can also be enhanced, such as when Delia Smith caused the sale of white eggs_ "Delia factor; Forget about sophisticated marketing strategies . . what you need to sell more is the:. - Free Online Library," Nov 19, 1998) _across the UK to increase by 10% in what has since been termed the "Delia effect". Endorsements are also to be expected from a celebrity chef, such as Ken Hom's range of bestselling woks in Europe, but can also lead to criticism over which endorsements are chosen such as when Marco Pierre White teamed up with Bernard Matthews Farms, or when Darren Simpson advised and endorsed fast food restaurant KFC. History The earliest chef to be credited with being a celebrity was the 16th-century Italian, Bartolomeo Scappi.[2] He was the personal chef to Pope Pius V, and is credited with writing one of the first modern recipe books, Opera.[2] The 19th-century French chef Marie-Antoine Carême has also since been referred to as a celebrity of his era, due to the complexity of his recipes.[3] Alexis Soyer's image was used to market a range of sauces, produced by the Crosse & Blackwell company. The first chef to achieve widespread fame and celebrity status was Alexis Soyer. Born in France, Soyer became the most celebrated cook in early Victorian England. In 1837, he became chef de cuisine at the Reform Club in London, where he designed the kitchens with Charles Barry. His exceptional cooking skills were combined with an excellent eye to marketing and self-publicity to ensure that he molded the public's perception of him. His image was even successfully used as a trademark to market a range of bottled sauces produced by Crosse & Blackwell.[4] Soyer's sauce. Soyer also invented many popular new recipes and foods - he produced and marketed a popular drink made of a variety of fruits mixed with aerated water, which he called 'Soyer’s Nectar Soda Water'. His special dish at the Club, Soyer's Lamb Cutlets Reform, is still on the Club menu today. At the Reform Club, he instituted many innovations including cooking with gas, refrigerators cooled by cold water, and ovens with adjustable temperatures.[4] His kitchens were so famous that they were opened for conducted tours. When Queen Victoria was crowned on 28 June 1838, he prepared a breakfast for 2,000 people at the Club. [4] He was also well known for his philanthropy. During the Great Irish Famine in April 1847, he implemented a network of soup kitchens to feed the poor. His "famine soup" was served to thousands of the poor for free. Soyer wrote a number of bestselling books about cooking, one of them even selling over a quarter of a million copies. His 1854 book A Shilling Cookery for the People was a recipe book for ordinary people who could not afford elaborate kitchen utensils or large amounts of exotic ingredients. Other works included The Gastronomic Regenerator (1846), The modern Housewife or ménagère (1849)[5][6] and Soyer's Culinary Campaign (1857). Television celebrity chefs The earliest television celebrity chef in the UK was Fanny Cradock.[7] She appeared on British television for over two decades, from the 1950s through the 1970s.[8] She originally became popular following the publication of her first cookbook in 1949, The Practical Cook, and after gaining a cult following with cookery demonstrations in theatres around the country. Her television career came to an end when she appeared as a judge on reality television show The Big Time in 1976. She appeared to pretend to retch as contestant Gwen Troake described her menu for former Prime Minister Edward Heath. Presenter Esther Rantzen later described the incident as like "Cruella de Vil meets Bambi".[9]

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