Escoffier
Escoffier Paper Georges Auguste Escoffier or “The King of Chefs” was a French chef, restaurateur and culinary writer who traditionalized French cuisine. Georges Auguste Escoffier was born on October 28, 1846, in the village of Villeneuve-Loubet, France. He was the son of Jean-Baptiste Escoffier and his wife Madeleine Civatte. His father was the villages blacksmith, farrier, locksmith, and maker of agricultural tools. Escoffier's childhood dream was to become a sculptor. Unfortunately he was forced to give up that dream at the age of thirteen, just after he celebrated his first Holy Communion Escoffier was told he was going to be a cook.
Although he did not want to, Escoffier started work as a kitchen apprentice at his uncle's Restaurant Francais in Nice. Escoffier learned a great deal from his apprenticeship by working hard and determination to succeed. He realized the significant role a good cook could play in society. Escoffier's uncle also taught him how to buy for a restaurant. Escoffier learned all of the responsibilities in a restaurant, even table service.
After completing his four year apprenticeship, Escoffier works for two years at various restaurants in Nice, such as Cercle Massena and Les Freres Provencaux. In April of 1865 Escoffier is recommended by M. Bardoux for work at his up-scale Parisian restaurant Le Petit Moulin Rouge in Paris. Here he worked his way up the ranks of the kitchen until the Franco- Prussian war in 1870. In 1884, he moved to Monte Carlo to work there at the Grand Hotel, newly opened by César Ritz. His title was "Directeur de Cuisine." During the ensuing summers, he worked in Lucerne, Switzerland at the Hotel National. Opened in 1870, and purpose-built as a hotel, the Hotel National was considered the hotel to be at during the summer in Europe.
In 1890, he followed Ritz to London, to help at the Savoy Hotel as Head of Restaurant Services (Delphine and the three children stayed in Monte Carlo.) The Savoy had been opened the
Although he did not want to, Escoffier started work as a kitchen apprentice at his uncle's Restaurant Francais in Nice. Escoffier learned a great deal from his apprenticeship by working hard and determination to succeed. He realized the significant role a good cook could play in society. Escoffier's uncle also taught him how to buy for a restaurant. Escoffier learned all of the responsibilities in a restaurant, even table service.
After completing his four year apprenticeship, Escoffier works for two years at various restaurants in Nice, such as Cercle Massena and Les Freres Provencaux. In April of 1865 Escoffier is recommended by M. Bardoux for work at his up-scale Parisian restaurant Le Petit Moulin Rouge in Paris. Here he worked his way up the ranks of the kitchen until the Franco- Prussian war in 1870. In 1884, he moved to Monte Carlo to work there at the Grand Hotel, newly opened by César Ritz. His title was "Directeur de Cuisine." During the ensuing summers, he worked in Lucerne, Switzerland at the Hotel National. Opened in 1870, and purpose-built as a hotel, the Hotel National was considered the hotel to be at during the summer in Europe.
In 1890, he followed Ritz to London, to help at the Savoy Hotel as Head of Restaurant Services (Delphine and the three children stayed in Monte Carlo.) The Savoy had been opened the