Auguste Escoffier is considered the “chef of kings and king of chefs” by many people; this is because he was one of the greatest modern chefs having changed the outlook of not only French cuisine but cuisine in general.
Escoffier was born on October 28, 1846, in a small village called Villeneuve-Loubet, near the city of Nice, France (Kenneth, 2002). His parents were Jean-Baptiste and Madeleine Escoffier. His father was a blacksmith. Escoffier grew up in a very joyful family surrounding. Escoffier even once dreamed of becoming a sculptor, but at the age of 13, those dreams were faded away when he was sent to Nice.
Escoffier’s cooking career began when he was 13 years old; when he was sent to work at his uncle’s restaurant in Nice, France (Auguste). While working for his uncle, Escoffier learned many things about cooking and the restaurant industry. At the age of 19, Escoffier left his uncle’s restaurant in Nice for another apprenticeship in Paris, France (Auguste). While there the Franco-Prussian war began. Escoffier enlisted and served as an army chef. During this time of duty Escoffier became well acquainted with canning; Escoffier undertook an in-depth study of canning and the techniques for preserving foods such as meats and vegetables. He used this knowledge later in life (Auguste).
After his time with the army, Escoffier returned to Paris to resume his career as a chef. While there, he built an illustrious reputation for himself. The fact that he was a chef of notable rank that served for the public directly raised his popularity; especially considering that most great chefs at the time strictly worked only for royalty, nobility, or private clubs (Biography).
It was not until Escoffier met Cesar Ritz that his career really took off. They had both met while Escoffier was running the kitchen of the Hotel National in Lucerne, Switzerland. The two men created a great bond and they both went on to work at the Savoy Hotel in London. At the...
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