Auguste Escoffier

Topics: Savoy Hotel, Hotel, Auguste Escoffier Pages: 2 (700 words) Published: May 1, 2013
Auguste Escoffier…
“Indeed, stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.” (Fondes De Cuisine, Chapter 1 in Le Guide Culinaire) Born in 1846 France, Auguste Escoffier was director of the kitchens at the finest hotels in Monte Carlo and London. He revolutionized French cuisine by simplifying it and adding modern recipes. His book Le Guide Culinaire included these new cooking methods along with his ideas on how to run an efficient, professional kitchen. This work established the job of chef as a respected profession. (

Auguste Escoffier 1846 - 1935
Auguste Escoffier was born in the Provence region of France in October 1846. When he turned 13, his father took him to Nice where he apprenticed at a restaurant owned by his uncle, thus beginning the illustrious career that he enjoyed for the next 62 years. His culinary career took him many places, from the early years at the fashionable Le Petit Moulin Rouge and several other restaurants in Paris, to Monte Carlo, Switzerland, and London. In 1870, when the Franco-Prussian War began, Escoffier was called to duty in the army where he served as Chef de Cuisine. It was during this period that he came to consider the need for tinned foods and was thus the first chef to undertake in-depth study of techniques for canning and preserving meats and vegetables. After returning to civilian life, Escoffier resumed his career in several Parisian restaurants where he steadily moved up the ladder of success. It was during his years in Monte Carlo that Escoffier met Cesar Ritz. The pairing of Escoffier and Ritz brought about significant changes in hotel industry development throughout the ensuing years, raising the standards of hospitality to...
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