REPORT ON: GEORGES AUGUSTE ESCOFFIER
George August Escoffier, later known simply as Auguste Escoffier, was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, in the Provence region of France. Among the key figures in his life was his father, who worked primarily as a blacksmith, yet also cultivated tobacco plants. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for instilling in young August an appreciation for cooking. Young Escoffier attended the local school until age 12, upon which time his father thought it necessary that his son learn a trade. His father took him to Nice, where he would work as an apprentice in his uncle’s restaurant, Le Restaurant Francais. When Escoffier was 19, a patron of his uncle’s restaurant recognized his skills and offered him a sous chef position at Le Petit Moulin Rouge, one of the finest restaurants in Paris. After three years, he rose to the level of head chef. Escoffier remained in Paris until 1870, when he was called for army duty in the Franco-Prussian War. Appointed Chef de Cuisine, he began to study the techniques for canning meats, vegetables and sauces. After the war he returned to Le Petit Moulin Rouge, where he remained Head Chef until 1878 (James, 2006). In 1880, Escoffier married Delphine Daffis, the daughter of a publisher. They would spend their summers in Lucerne, Switzerland, where Escoffier was hired by Cesar Ritz to manage the kitchens at the Hotel National. Escoffier and his wife would spend their winters in Monte Carlo, where he served as Director of Cuisine at the Grand Hotel. From 1890 to 1898 Escoffier served as Head of Restaurant Services at London’s first modern luxury hotel, The Savoy, and Cesar Ritz took the position of General Manager. Escoffier worked at the Ritz Hotel in Paris, then opened the Carlton Hotel in London, where he remained for 20 years. It was here that Escoffier created some of his most famous dishes, like Peche...
References: James, K. (2006). Escoffier: The King of Chefs. New York: Continuum International Publishing Group.
Kaufmann, R. (2001). Escoffier: The Complete Guide to the Art of Modern Cookery. New York: Jon Wiley & Sons, Inc.
Simon, R. (2001, June 15). escoffier-society.com. Retrieved May 2, 2012, from Les Amis d 'Escoffier of New York: http://www.escoffier-society.com
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