Biografia chef escoffier

Luis Otavio Santos
Chef Dominick Cerrone
Culinary Fundamentals
February 28, 2013

Life of the Chef Auguste Escoffier

Escoffier, known as The King of chefs did not begin to be known by this title 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 his contributions 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 prestigious chef. 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 the most 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 the style 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 of respected 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 replaced the 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 28 October 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 Moulin Rouge 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 he