Revered by great names such as Bernard Loiseau[2] and molecular gastronomy researchers, such as Hervé This,[3] his legacy is still vibrant among cooks of today.

His learning began under the supervision of his father, who owned a pâtisserie (pastry shop) on Neuve Saint-Merri street, Paris.

Gouffé relates in his Livre de Pâtisserie that Carême who was passing by, stopped to admire the pièces montées that were on display, congratulating the proprietor and offering to take his son under his protection.

His first job was during the ball held in 1823 by the city of Paris in honor of the Duc d'Angoulême to celebrate the Spanish Expedition which 7000 guests attended.

Most of his works were translated into English by his brother, Alphonse Gouffé, Head Pastry Cook to Queen Victoria.