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Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods.
Auguste Escoffier was a French culinary artist, known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as director of the kitchens at the Savoy Hotel (1890–99) and afterward at the Carlton Hotel, both in London. His name is synonymous with classical French cuisine.
3 days ago · Learn from the world's best culinary school, ranked #1 by Chef's Pencil 2020. Explore online or on-campus programs in culinary arts, pastry arts, food entrepreneurship, and more.
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May 12, 2020 · Learn about the life and achievements of Auguste Escoffier, the French chef who revolutionized the restaurant industry with his kitchen brigade system, mother sauces, and à la carte service. Discover how he became the chef of kings and the founder of the Escoffier School of Culinary Arts.
Feb 15, 2024 · Who Was Auguste Escoffier? The Story Behind the King of Chefs. Who was Georges Auguste Escoffier? Why does our school bear his name? Explore the fascinating story of the iconic French chef who revolutionized cooking!
Auguste Escoffier, né le 28 octobre 1846 à Villeneuve-Loubet ( France) et mort le 12 février 1935 à Monte-Carlo ( Monaco ), est un chef cuisinier, restaurateur et auteur culinaire français.
Mar 30, 2023 · Learn about the life and legacy of Auguste Escoffier, the visionary chef who simplified and modernized French cuisine and wrote the definitive cookbook "Le Guide Culinaire". Discover how he created the brigade de cuisine system, championed fresh ingredients, and influenced chefs worldwide.
