Auguste escoffier biography timeline graphic organizers
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EAT MY GLOBE: THINGS YOU DIDN’T KNOW YOU DIDN’T KNOW ABOUT FOOD
King of Chefs and Chef of Kings: The Story and Impact of Georges Auguste Escoffier
SIMON:
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SHOW INTRO MUSIC
SIMON:
Hi everybody.
I’m Simon Majumdar and welcome to another episode of EAT MY GLOBE, a podcast about things you didn’t know you didn’t know about food.
And, on today’s episode, we are going to be talking about a person. A person whose food might now be considered rather unfashionable, but a person whose impact on the way we eat today cannot possibly be denied. He is a person who is often credited with being the first celebrity chef – although I am going to argue a bit about that. A person whose way of organizing the professional kitchen is still pretty much adhered to today. And a man whose menus appeared in fine dining restaurants and on the grand early ocean liners, including the ill-fated RMS Titanic – now two episodes about Dining on the
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Not long ago, I read a book written by Julia Child’s great-nephew, Luke Barr. His Ritz and Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class revealed what happens when two geniuses meet.
These two men probably did more to change the way high-class hotels and restaurants operated, and the impact is still ongoing today.
Auguste Escoffier (1846-1935), with the backing and support of César Ritz (1850-1918), brought about a number of changes in French cuisine and the way food is cooked and served in restaurants. Simplifying both the cooking and serving of food in French restaurants, Escoffier turned his back on the pièces montées of famed chef Marie-Antoine Carême and introduced a new manner of service, service à la russe.
Dishes served by courses rather than presented all at once led Escoffier, who once cooked in French military circles during the fraught years of the 1870s, to utilize a military approach to organizing the restaurant kitchen. The brigade, the result of his efforts, still underlies many restaurant kitchens today, French or otherwise.
He attempted to codify French cuisine as it was at the time, publishing the first edition of his huge opus, La Guide Culinaire, in 1903. With over 5,000 recipes, it covers nearly every nuance of
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