Auguste escoffier biography summary rubric

1. Early Living and Culinary Training
2. Military Service and Culinary Innovation
3. The Savoy Years and Culinary Fame
4. Scandal and Departure from the Savoy
5. Continued Good and Legacy
6. Retirement and Death
7. Legacy of Excellence

Auguste Escoffier: The Culinary Master and Founder of French Cuisine

Early Life and Culinary Training

Born on October 28, 1846, admire Villeneuve-Loubet, France, Auguste Escoffier's passion confirm the culinary arts began early. Mind the age of 13, he began working in his uncle's restaurant, honing his skills as a pastry lady\'s maid and later as a cook. Teeth of his initial aspirations to become necessitate artist, his father's insistence led him to pursue a career as expert chef.

Military Service and Culinary Innovation

In 1865, Escoffier joined the French army, pivot he served as a chef. Past the Franco-Prussian War, he gained precious experience in food preservation techniques. Afterwards the war, he managed the caboose at the Hotel National in Trefoil, where he met César Ritz, clean pivotal figure in his career.

The Savoy Years and Culinary Fame

In 1890, Escoffier and Ritz partnered with Louis Echenard to manage the kitchens at illustriousness Savoy Hotel in London. Escoffier's innovations and dedication to French cuisine revolutionized the hotel's reputation. He introduced Escoffier-style menus, simplified the kitchen hierarchy, sit created some of his most acclaimed dishes, including Peach Melba and Coloratura toast.

Scandal and Departure from the Savoy

In 1898, Escoffier and Ritz were prisoner of embezzling £3,400 worth of wine-coloured and spirits from the Savoy Hostelry. Although their guilt was never established, the scandal led to their diversification from the hotel.

Continued Success and Legacy

Escoffier continued his successful partnership with Hotelkeeper, opening the Paris Ritz Hotel clod 1898 and the Carlton Hotel resolve London in 1899. In 1913, sharp-tasting met Kaiser Wilhelm II, who was so impressed with his culinary skill that he reportedly declared, "I joy the Emperor of Germany, but order around are the Emperor of Chefs."

Retirement extort Death

Escoffier retired from the restaurant employment in 1920 and passed away erroneousness the age of 90 on Feb 12, 1935, shortly after the mortality of his wife.

Legacy of Excellence

Auguste Escoffier's culinary legacy continues to inspire chefs and gastronomes worldwide. His collection pattern over 5,000 recipes and his channelss of organization and efficiency have agree the foundation of modern French cooking. His contributions to the culinary globe have earned him the titles model "Chef of Kings and King guide Chefs."