His teenage years were filled with more experimentation and creations using other forms of construction, he began creating edible replicas of the late eighteenth century’s most famous buildings. His most famous architectural replicas were the confectionery ruins of ancient Athens and pastry towers of Chinese fortresses this even included flowing trellises of greeneru. Bailley encouraged Careme by displaying his creations, even the ones that were as large as four-feet high in his bakery window. This is how most of his fame and reputability began to be known around the neighborhood, people would gather in front of the window just to catch a glimpse of his masterpieces for the day. His forms of design were more closely correlated to the old ways of the French architecture with a glamorous twist of the new revolutionized concept France now held. Early on in Careme’s career he captured the eye of a French diplomat, politician and bishop, Charles Maurice de Talleyrand-Perigold. Charles worked at the highest levels of successive French governments, most commonly as foreign minister or in some other diplomatic capacity. His career spanned the regimes of Louis XVI, the years of the French Revolution, Napoleon, Louis XVIII, and Louis-Philippe. Around the year 1804, Talleyrand challenged Careme to produce a full menu for his personal chateau, instructing the young baker to use local, seasonal fruits, and vegetables and to avoid repeating entrees over the course of an entire year. Careme completed this experiment with great success and Talleyrand’s association with the French nobility this early on in his career proved to be a lucrative connection for him. The French Emperor Napoleon Bonaparte was notoriously unimpressed by the flavor profiles of early eighteenth century cuisine, under the pressure to entertain Paris’s high society, he also hired Careme to his kitchen at Tuileries Palace. In 1810, he designed the lavish cake for the Napoleon’s wedding with his second bride, Marie-Louise of Austria. Careme became one of the first modern chefs to actually focus on the appearance of his table and not just the flavor of his dishes. He believed that ambiance played a huge roll in a dining experience. In one of his cookbooks he later wrote “I want order and taste. A well displayed meal is enhanced one hundred percent in my eyes.” Soon after completing his work for Napoleon Careme became the chef of Talleyrand working for him for a span of twelve years and then also worked for the future King George IV for a sum of two years, he also briefly, in succession, of Tsar Alexander I of Russia, the court of Vienna, the British Embassy in Paris, the prince of Wuttemberg, the marques of Londonderry, and also Princess Bagration. He also spent seven years as the chef for the baron de Rothschild at his Ferrieres estate.