Chef Dominick Cerrone
February 28, 2013
Life of the Chef Auguste Escoffier
Escoffier, known as The King of chefs did not begin to be known by thistitle from nothing. Before that, he had gone through many others things that I will try to enumerate on this little biography. I am going to try to point out some of his background and also hiscontributions for the modern world of culinary arts, not only I am going to talk about his background but also I will mention one of his famous preparation, writing down a complete recipe of this prestigiouschef.
Chef Escoffier was a French chef, restaurateur and writer who popularized and renewed the traditional methods of French cuisine. Quite popular among chefs and gourmets, he was one of themost important exponents for the development of Modern French Cooking. Much of his cuisine was based on the work of Antoine Carême. However, his efforts was focused on how to simplify and modernize thestyle of preparation and decoration of Carême.
Besides the recipes he registered and invented, others contributions to the cuisine were made by Escoffier, such as elevating it to the status ofrespected and professionalism, also introduce discipline in where before ware disorder and drunkenness. He organized his kitchens by the brigade system, where a chef managed each section. He also replacedthe practice of service a la francaise (serving all dishes at once) by using service d la russe service (serving dishes consecutively rather than simultaneously)
Auguste Escoffier was born on 28October 1846 on France on the village of Villeneuve-Loubet., near Nice. At age of 13 he began his learning at his uncle's restaurant, Le Restaurant Français, in Nice. In 1865, he moved to Le Petit MoulinRouge restaurant in Paris. He remained there until the beginning of Franco-Prussian War in 1870, when he became Army cook. His army experience led him to study the technique of canning food. In 1878...