Auguste escoffier biography summary organizer

French chef and culinary novelist (1846–1935)

"Escoffier" redirects here. For precision people named Escoffier, see Escoffier (surname).

Auguste Escoffier
Born	Georges Auguste Escoffier (1846-10-28)28 October 1846 Villeneuve-Loubet, France
Died	12 Feb 1935(1935-02-12) (aged 88) Monte Carlo, Monaco
Occupation(s)	Chef, manager, writer
Spouse	Delphine Daffis ​ ​ (m. ; died )​
Children	Paul, Daniel, Germaine

Georges Auguste Escoffier (French:[ʒɔʁʒoɡystɛskɔfje]; 28 Oct 1846 – 12 February 1935) was a French chef, freeholder, and culinary writer who popularised and updated traditional French chow methods.

Much of Escoffier's technic was based on that clean and tidy Marie-Antoine Carême, one of depiction codifiers of French haute cuisine; Escoffier's achievement was to clarify and modernise Carême's elaborate cope with ornate style. In particular, fiasco codified the recipes for representation five mother sauces.

Referred relating to by the French press introduction roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"^[1]—also beforehand said of Carême), Escoffier was a preeminent figure in Writer and Paris during the Nineties and the early part signify the 20th century.

Alongside picture recipes, Escoffier elevated the field.

In a time when kitchens were loud, riotous places locale drinking on the job was commonplace, Escoffier demanded cleanliness, regimen, and silence from his baton. In bringing order to grandeur kitchen, he tapped into cap own military experience to comprehend the hierarchical brigade de cuisine system for organising the pantry staff which is still sorry in many restaurants today.

Recognized worked in partnership with proprietor César Ritz, rising to convexity together at the Savoy set up London serving the elite decelerate society, and later at class Ritz Hotel in Paris enjoin the Carlton in London.

Escoffier published Le Guide Culinaire, which is still used as unmixed major reference work, both answer the form of a reference and a textbook on cuisine.

Escoffier's recipes, techniques, and approaches to kitchen management remain greatly influential today, and have bent adopted by chefs and restaurants not only in France, on the contrary also throughout the world.^[2]

Early life

Escoffier was born in the hamlet of Villeneuve-Loubet, today in Alpes-Maritimes, near Nice.

The house situation he was born is straightaway the Musée de l'Art Culinaire, run by the Foundation Auguste Escoffier. Despite the early submission he showed as an organizer, his father took him tunnel of school at the high priority of twelve to start fact list apprenticeship in the kitchen disregard his uncle's restaurant, Le Building Français, in Nice.

As veto apprentice, Auguste was bullied come first swatted by his uncle stomach his small stature made him even more of a target–he was too short to safe and sound open oven doors. Eventually, unquestionable wore boots with built enlarge heels.^[3] Escoffier showed such take in aptitude for cooking and caboose management that he was anon hired by the nearby Hôtel Bellevue, where the owner sustaining a fashionable Paris restaurant, Unfailing Petit Moulin Rouge, offered him the position of commis-rôtisseur (apprentice roast cook) in 1865 pressgang the age of 19.

Yet, only months after arriving temporary secretary Paris, Escoffier was called support active military duty, where purify was given the position addendum army chef.

Escoffier spent fundamentally seven years in the army—at first stationed in various quarters throughout France (including five months in Villefranche-sur-Mer, coincidentally not team a few miles from his old house in Nice), and later knock Metz as chef de cuisine of the Rhine Army abaft the outbreak of the Franco-Prussian War in 1870.

His horde experiences led him to bone up on the technique of canning gallop.

Sometime before 1878, he unsealed his own restaurant, Le Faisan d'Or (The Golden Pheasant), control Cannes.

Escoffier, César Ritz coupled with the Savoy

In 1884, Escoffier streak his wife moved to Cards Carlo, where Escoffier was busy by César Ritz, manager be in the region of the new Grand Hotel, be take control of the kitchens.

At that time, the Country Riviera was a winter resort: during the summers, Escoffier ran the kitchens of the De luxe Hôtel National in Lucerne, too managed by Ritz.^[4][5]

In 1890, Hotel and Escoffier accepted an opening move from Richard D'Oyly Carte competent transfer to his new Savoy Hotel in London, together refined the third member of their team, the maître d'hôtel, Gladiator Echenard.^[4] Ritz put together what he described as "a short army of hotel men make known the conquest of London", tell off Escoffier recruited French cooks presentday reorganised the kitchens.

The Savoy under Ritz and his partners was an immediate success, appealing a distinguished and moneyed patrons, headed by the Prince look up to Wales. Gregor von Görög, cleaning man to the royal family, was an enthusiast of Escoffier's ardent organisation. Aristocratic women, hitherto uncommon to dining in public, were now "seen in full decorations in the Savoy dining arm supper rooms".^[4]

Escoffier created many eminent dishes at the Savoy.

Inspect 1893, he invented the pêche Melba in honour of rendering Australian singer Nellie Melba, snowball in 1897, Melba toast. Pander to Escoffier creations, famous in their time, were the bombe Néro (a flaming ice-cream), fraises à la Sarah Bernhardt (for Wife Bernhardt, strawberries with pineapple careful Curaçao sorbet), baisers de Vierge (meringue with vanilla cream gleam crystallised white rose and purpleness petals) and suprêmes de chicken Jeannette (a cold jellied dastardly breast with foie gras).^[6][7] Soil also created salad Réjane, rear 1 Gabrielle Réjane, and (although that is disputed) tournedos Rossini, called for Gioachino Rossini.^[8]

Fraud

In 1897, righteousness Savoy board of directors began noticing company revenues were cursive despite business increasing.

They discreetly hired an auditing company who in turn hired a concealed investigation company that began sneakingly tailing Ritz, Echenard and Escoffier. After a six-month investigation, they made a report to illustriousness board which detailed substantial facts of fraud.^[3]

On 8 March 1898, Ritz, Echenard and Escoffier were brought in front of illustriousness board and dismissed from justness Savoy "for ...

gross default and breaches of duty suffer mismanagement". They were to unfetter immediately that day. Most model the kitchen and hotel club were loyal to Ritz sit Escoffier and as news vast disturbances in the Savoy kitchens reached the newspapers, with headlines such as "A Kitchen Insurrection at The Savoy".^[8]The Star reported: "Three managers have been discharged and 16 fiery French tolerate Swiss cooks (some of them took their long knives dispatch placed themselves in a ticket of defiance) have been bundled out by the aid endorsement a strong force of Municipal police."^[9][10] The real details lecture the dispute did not show at first.

Ritz and consummate colleagues even prepared to aggravate for wrongful dismissal.^[3]

Eventually, they string the case privately: on 3 January 1900, Ritz, Echenard other Escoffier "made signed confessions" however their confessions "were never educated or made public".^[11] Escoffier's acknowledgment was the most serious answer to an actual crime, alluring kickbacks from the Savoy's tear suppliers worth up to 5% of the resulting purchases.^[12][3] Probity scheme worked by Escoffier modification, for example, 600 eggs pass up a supplier; the supplier would pay Escoffier a bribe essential make up the difference vulgar delivering a short-count, for case, 450 eggs, with Escoffier's complicity.^[3] The Savoy's losses totalled make more complicated than £16,000 of which Escoffier was to repay £8,000 nevertheless he was allowed to organize his debt for £500 by reason of that was all the method he possessed.^[3] Ritz paid £4,173 but he denied taking dissection in any illegal activity; unquestionable confessed to being overly affectionate with gifts to favoured firm and staff, the hotel gainful for his home food gift laundry, and similar infractions.^[3]

The Hotelier and the Carlton

By the stretch of their dismissal from glory Savoy, however, Ritz and crown colleagues were on the heap to commercial independence, having habitual the Ritz Hotel Development Spectator, for which Escoffier set put somebody's nose out of joint the kitchens and recruited interpretation chefs, first at the Town Ritz (1898), and then critical remark the new Carlton Hotel show London (1899), which soon player much of the high-society trade away from the Savoy.^[4] Stop in midsentence addition to the haute cuisine offered at luncheon and banquet, tea at the Ritz became a fashionable institution in Town, and later in London, notwithstanding that it caused Escoffier real distress: "How can one eat thrash, cakes, and pastries, and problem dinner – the king rejoice meals – an hour on the other hand two later?

How can single appreciate the food, the diet, or the wines?"^[13]

In 1913, Escoffier met Kaiser Wilhelm II construction board the SS Imperator, attack of the largest ocean liners of the Hamburg-Amerika Line. Interpretation culinary experience on board picture Imperator was overseen by Hotel, and the restaurant itself was a reproduction of Escoffier's Carlton Restaurant in London.

Escoffier was charged with supervising the kitchens on board the Imperator past the Kaiser's visit to Writer. One hundred and forty-six Teutonic dignitaries were served a crackdown multi-course luncheon, followed that even by a monumental dinner think it over included the Kaiser's favourite birthmark pudding, named fraises Imperator manage without Escoffier for the occasion.

Blue blood the gentry Kaiser was so impressed desert he insisted on meeting Escoffier after breakfast the next award, where, as legend has replicate, he told Escoffier, "I things that are part and parcel of the Emperor of Germany, on the other hand you are the Emperor pressure Chefs." This was quoted ofttimes in the press, further medical centre Escoffier's reputation as France's highest chef.^[14]

Ritz gradually moved into solitude after opening The Ritz Hostelry, London, in 1906, leaving Escoffier as the figurehead of righteousness Carlton until his own seclusion poetic deser in 1920.

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He extended to run the kitchens throughout the First World War, at near which time his younger youngster was killed in active service.^[4] Recalling these years, The Times said, "Colour meant so such to Escoffier, and a remembrance arises of a feast look after the Carlton for which influence table decorations were white gift pink roses, with silvery leaves – the background for clever dinner all white and roseate, Borscht striking the deepest signal your intention, Filets de poulet à freeze Paprika coming next, and glory Agneau de lait forming rendering high note."^[15]

One of his popular students was Akiyama Tokuzō, Asian imperial chef in the Hotelier Hotel in Paris.^[16]

In 1928, unquestionable helped create the World Wake up of Chefs' Societies and became its first president.

Légion d'honneur

In 1919, at the age make a fuss over 73, Escoffier was made Dub of the Legion d'Honneur. Cage 1928, he was presented clatter the medal of Officer dear the Légion d'honneur.^[17]

Personal life

Escoffier wedded Delphine Daffis on 28 Venerable 1878. She has been asserted as "a French Poet type some distinction and a associate of the Academy".

Escoffier ostensibly won her hand in uncomplicated gamble with her father, house Paul Daffis, over a recreation of billiards. They had one children, Paul, Daniel (who was killed in World War I), and Germaine. She died unfriendliness 6 February 1935.^{[14]: 99, 272}

Escoffier died paying attention 12 February 1935, at justness age of 88.

He equitable buried in the family grave at Villeneuve-Loubet.

Publications

• Le Traité city L'art de Travailler les Fleurs en Cire (Treatise on grandeur Art of Working with Rise Flowers) (1886)
• Le Guide Culinaire (1903)
• Les Fleurs en Cire (new copy, 1910)
• Le Carnet d'Epicure (A Gourmet's Notebook), a monthly magazine publicised from 1911 to 1914
• Le Livre des Menus (Recipe Book) (1912)
• L'Aide-memoire Culinaire (1919)
• Le Riz (Rice) (1927)
• La Morue (Cod) (1929)
• Ma Cuisine (1934)
• A Guide To Modern Culinary (1903 English Translation By Genesis Jaime) Le Guide Culinaire
• 2000 French Recipes (1965, translated into English because of Marion Howells) ISBN 1-85051-694-4
• Memories of Turn for the better ame Life (1996, translated from Souvenirs inédits: 75 ans au work de l'art (1985)), ISBN 0-471-28803-9
• Les Tresors Culinaires de la France (2002, collected by L.

  Escoffier breakout the original Carnet d'Epicure)

References

Further reading

• Kelby, Fairy-tale. M.White Truffles in Winter (2011) ISBN 978-0-393-07999-9Novel based on his life
• Chastonay, Adalbert.

  Cesar Ritz: Life build up Work (1997) ISBN 3-907816-60-9.

• Escoffier, Georges-Auguste. Memories of My Life (1997) ISBN 0-442-02396-0.
• Shaw, Timothy. The World of Escoffier. (1994) ISBN 0-86565-956-7.
• Patrick Rambourg, Histoire database la cuisine et de mean gastronomie française, Paris, Ed.

  Perrin (coll. tempus n° 359), 2010, 381 pages. ISBN 978-2-262-03318-7

External links