Auguste escoffier
when we talk about the popular chefs of this world Auguste escoffier's name comes at top.his name is symbol for every chef.born in villeneuve,France as son of a blacksmith.Mr.Auguste become one of the leading cooks in the traditions of grand European cuisine.his sumptuous menus are capable to create thousands of recipes.he set up the standard of the "haute cuisine"durring his long career as a chef Mr.Auguste dazzled in the European society.
Auguste escoffier started his career as a cook in his uncle's restaurant,when he was only 13 years old.realizing his talent,hotel bellevue offered his job as 'commis de cuisine'.his six years training promoted him to 'commis rotisseur'.in the famous restaurant du petit moulin rough of Paris.
during the Franco-Prussian war he served in the army for 7 years.after the war he expressed his talent in different restaurants in Paris and finally opened his own restaurant 'LE faisan doree',in Cannes.it was here in this restaurant that he made most important acquaintance of his life,ceaser Ritz,the talented Swiss hotel manager.
the friendship of escoffier and Ritz become a very fruitful team.Mr.escoffier was offered the job of 'chef de cuisine'at grand hotel monte carlo.their team gave a new image of quality and success to their entrepreneur.their emphasis was on modernisation and simplification.their formula worked so well and their business flourished so much that they become inseparable friends.it was at the savoy hotel in London that escofier created the world famous 'peaches melba'in honour of the well known Australian opera singer Nelly Melba.
in 1898 the success full time of Ritz and escaffier opened the Ritz hotel in Paris as the most modern and luxurious hotel of the time.in the same way they opened carton hotel in London.
Mr.Auguste always enjoyed his simple life with a black smoke coloured jacket.his active life started with early breakfast in his office.his friends and biographers praised his simplicity but he was very clear about discipline.no one was allowed to smoke during the duty.he never compromised with quality and standard of cooking.he gave spacial importance to the communication system within the organisation and always maintained personal relation with famous clientele.his large banquets remained the same as fine as a la ca rte kitchen.he was respected by his colleagues and subordinates.he has pointed out that 'our task is the complainers of the art of cooking'
in 1901 ceaser Ritz has a nervous breakdown and could no longer function as member of the famous partnership.so,escoffier continued the management for next 18 years and retired in 1919 at the age of 73.
he travelled round the world playing an active role to advice many hotels and become gastronomic envoy.finally he died in 1935 at the age of 89.
when we talk about the popular chefs of this world Auguste escoffier's name comes at top.his name is symbol for every chef.born in villeneuve,France as son of a blacksmith.Mr.Auguste become one of the leading cooks in the traditions of grand European cuisine.his sumptuous menus are capable to create thousands of recipes.he set up the standard of the "haute cuisine"durring his long career as a chef Mr.Auguste dazzled in the European society.Auguste escoffier started his career as a cook in his uncle's restaurant,when he was only 13 years old.realizing his talent,hotel bellevue offered his job as 'commis de cuisine'.his six years training promoted him to 'commis rotisseur'.in the famous restaurant du petit moulin rough of Paris.
during the Franco-Prussian war he served in the army for 7 years.after the war he expressed his talent in different restaurants in Paris and finally opened his own restaurant 'LE faisan doree',in Cannes.it was here in this restaurant that he made most important acquaintance of his life,ceaser Ritz,the talented Swiss hotel manager.
the friendship of escoffier and Ritz become a very fruitful team.Mr.escoffier was offered the job of 'chef de cuisine'at grand hotel monte carlo.their team gave a new image of quality and success to their entrepreneur.their emphasis was on modernisation and simplification.their formula worked so well and their business flourished so much that they become inseparable friends.it was at the savoy hotel in London that escofier created the world famous 'peaches melba'in honour of the well known Australian opera singer Nelly Melba.
in 1898 the success full time of Ritz and escaffier opened the Ritz hotel in Paris as the most modern and luxurious hotel of the time.in the same way they opened carton hotel in London.
Mr.Auguste always enjoyed his simple life with a black smoke coloured jacket.his active life started with early breakfast in his office.his friends and biographers praised his simplicity but he was very clear about discipline.no one was allowed to smoke during the duty.he never compromised with quality and standard of cooking.he gave spacial importance to the communication system within the organisation and always maintained personal relation with famous clientele.his large banquets remained the same as fine as a la ca rte kitchen.he was respected by his colleagues and subordinates.he has pointed out that 'our task is the complainers of the art of cooking'
in 1901 ceaser Ritz has a nervous breakdown and could no longer function as member of the famous partnership.so,escoffier continued the management for next 18 years and retired in 1919 at the age of 73.
he travelled round the world playing an active role to advice many hotels and become gastronomic envoy.finally he died in 1935 at the age of 89.
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