Escoffier
Davon Johnson
Prof. Patch
Introduction into Hospitality
April 18, 2015
Georges-Auguste Escoffier
Born and raised in the Riviera town of Villeneuve-Loubet, France, on October 28, 1846. Escoffier attended the local school until age 12, when his father thought it necessary that he learn a trade. In school he had shown an interest in drawing, yet he was encouraged to pursue this art only as a hobby, and to find his career in something more practical. His father took him to Nice, where he worked as an apprentice in his uncle 's restaurant, the reputable Le Restaurant Francis. In 1859 when Escoffier turned 13, he began what is now known as his most modest yet most important job in the industry. After working there for a number of years and learning the basics of cooking, he moved on to working in Paris at the age of 19. He became known as the first top chef that worked directly for the public throughout his entire career. Among the key figures in Escoffier’s life was his father, who worked primarily as a blacksmith. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for instilling in him an appreciation for the delights of cooking. While working at his uncle’s restaurant, Escoffier wasn’t known as “the owner’s nephew” he actually worked hard enough to make a name and reputation for himself. Starting as a sauce boy in the kitchen, he was taught the basics of how to manage and upkeep the restaurant. Learning the basics of everything from the ingredients of recipes to customer service. When he was 19 working in his uncle’s kitchen, he got himself a new job at the Le Petit Moulin Rouge in Paris. After working there for three years as a sous chef, he worked his way up to have the titled the head chef. Leaving his position as head chef in 1870, Escoffier went on to training for the military. Until he was needed for duty in the Franco-Prussian War. Titled as Chef de Cuisine, he used his talents for cooking meals for the soldiers. He was
Prof. Patch
Introduction into Hospitality
April 18, 2015
Georges-Auguste Escoffier
Born and raised in the Riviera town of Villeneuve-Loubet, France, on October 28, 1846. Escoffier attended the local school until age 12, when his father thought it necessary that he learn a trade. In school he had shown an interest in drawing, yet he was encouraged to pursue this art only as a hobby, and to find his career in something more practical. His father took him to Nice, where he worked as an apprentice in his uncle 's restaurant, the reputable Le Restaurant Francis. In 1859 when Escoffier turned 13, he began what is now known as his most modest yet most important job in the industry. After working there for a number of years and learning the basics of cooking, he moved on to working in Paris at the age of 19. He became known as the first top chef that worked directly for the public throughout his entire career. Among the key figures in Escoffier’s life was his father, who worked primarily as a blacksmith. His grandmother, an enthusiastic cook, was perhaps more responsible than anyone for instilling in him an appreciation for the delights of cooking. While working at his uncle’s restaurant, Escoffier wasn’t known as “the owner’s nephew” he actually worked hard enough to make a name and reputation for himself. Starting as a sauce boy in the kitchen, he was taught the basics of how to manage and upkeep the restaurant. Learning the basics of everything from the ingredients of recipes to customer service. When he was 19 working in his uncle’s kitchen, he got himself a new job at the Le Petit Moulin Rouge in Paris. After working there for three years as a sous chef, he worked his way up to have the titled the head chef. Leaving his position as head chef in 1870, Escoffier went on to training for the military. Until he was needed for duty in the Franco-Prussian War. Titled as Chef de Cuisine, he used his talents for cooking meals for the soldiers. He was
Cited: "Auguste Escoffier Facts." Auguste Escoffier Facts. N.P., n.d. Web. 27 Oct. 2014. "Georges-Auguste Escoffier." CooksInfo.com. N.P., n.d. Web. 27 Oct. 2014. http://www.youtube.com/watch?v=A6T7d2yB-2I