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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.
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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Escoffier is a culinary school that offers online programs in culinary and pastry arts. To access your courses, you need to log in with your username and password or request information and financial aid.
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.
Auguste Escoffier, né le 28 octobre 1846 à Villeneuve-Loubet et mort le 12 février 1935 à Monte-Carlo , est un chef cuisinier, restaurateur et auteur culinaire français. Il a été qualifié de « roi des cuisiniers, cuisiniers des rois » , comme l'avait été avant lui Marie-Antoine Carême — premier à codifier la grande ...
Feb 15, 2024 · Learn how Georges Auguste Escoffier revolutionized cooking with his innovations in kitchen organization, sauces, and service. Discover his life story, from his humble beginnings to his partnership with Cesár Ritz and his influence on modern cuisine.
