Auguste Summary
Joe Smith
FSA 207 Menu Planning and Equipment Selection
1/30/13
Auguste Escoffiér
[pic]
Georges Auguste Escoffier is the father of modern french cuisine and is recognized as the finest master chef of the 20th century. Throughout his cooking career he catered to royalty and established the kitchens of many fine hotels such as: The Grand Hotel Monte Carlo, Hotel Ritz Paris, The Savoy and Grand Hotel Rome. He also was the first chef to undertake in-depth study of techniques for canning and preserving meats and vegetables. His culinary arts included the study of seasonal items, lighter sauces and mother sauces for kitchens. During his time he teamed up with professional chefs at hotels and developed a superior reputation for haute cuisine. Haute cuisine is characterized by particular preparation and careful presentation of food, at a high expense level, accompanied by rare and exclusive wines. He also developed the first a la carte menu. A la carte menu’s specify the price of each item. He simplified the art of cooking by getting rid of food displays and elaborate garnishes by reducing the number of courses served. He also simplified kitchen organization throughout every company he worked for. He combined the staff into a single unit from its previously adapted sections, that reduced the duplication of labor. In concluding, Escoffier 's most noted career achievements are revolutionizing and modernizing the menu, alonge with the art of cooking and the organization of the professional kitchen. Some of Escoffier’s best-known books include Le Guide Culinaire (1903), Le Livre des Menus (1912) and Ma Cuisine (1934). He will be well known for French culinary artist known as “the king of chefs, the french culinary artist and the chef of kings.”
Bibliography:
“The King of Chefs” Retrieved January 30, 2013 from
“Soylent Communications” “Auguste Escoffier” Retrieved January 30, 2013
FSA 207 Menu Planning and Equipment Selection
1/30/13
Auguste Escoffiér
[pic]
Georges Auguste Escoffier is the father of modern french cuisine and is recognized as the finest master chef of the 20th century. Throughout his cooking career he catered to royalty and established the kitchens of many fine hotels such as: The Grand Hotel Monte Carlo, Hotel Ritz Paris, The Savoy and Grand Hotel Rome. He also was the first chef to undertake in-depth study of techniques for canning and preserving meats and vegetables. His culinary arts included the study of seasonal items, lighter sauces and mother sauces for kitchens. During his time he teamed up with professional chefs at hotels and developed a superior reputation for haute cuisine. Haute cuisine is characterized by particular preparation and careful presentation of food, at a high expense level, accompanied by rare and exclusive wines. He also developed the first a la carte menu. A la carte menu’s specify the price of each item. He simplified the art of cooking by getting rid of food displays and elaborate garnishes by reducing the number of courses served. He also simplified kitchen organization throughout every company he worked for. He combined the staff into a single unit from its previously adapted sections, that reduced the duplication of labor. In concluding, Escoffier 's most noted career achievements are revolutionizing and modernizing the menu, alonge with the art of cooking and the organization of the professional kitchen. Some of Escoffier’s best-known books include Le Guide Culinaire (1903), Le Livre des Menus (1912) and Ma Cuisine (1934). He will be well known for French culinary artist known as “the king of chefs, the french culinary artist and the chef of kings.”
Bibliography:
“The King of Chefs” Retrieved January 30, 2013 from
“Soylent Communications” “Auguste Escoffier” Retrieved January 30, 2013
Bibliography: “The King of Chefs” Retrieved January 30, 2013 from “Soylent Communications” “Auguste Escoffier” Retrieved January 30, 2013 from