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Transcript of Escoffier Biography
Escoffier and the Kitchen
Briggs, H. (2012). Escoffier: Britain's first master chef. http://www.bbc.co.uk/food/0/20123168
Escoffier Society. http://www.escoffier-society.com/biography.php
World Culinary Institute. http://www.worldculinaryinstitute.com/A_escoffier.html
Trubek, A. Haute Cuisine: How the French Invented the Culinary Profession
Escoffier Foundation. http://fondation-escoffier.org/auguste_escoffier/sa_carriere/le_ritz_a_paris.html
Georges Auguste Escoffier
October 28, 1846
Villeneuve-Loubet in France
Son of a blacksmith
February 12, 1935
Monte Carlo, Monaco
Solemn funeral at St. Charles. Burial in the family vault at Villeneuve-Loubet.
“the king of chefs and the chef of kings”
reformation of grande cuisine and made cooking a respected profession with his book, Le Guide Culinaire.
a report by: Angeli Nasser, Diorel Del Mundo, Marou Prado
1859: 13 years old
- uncle’s restaurant
- kitchen boy and commis-saucier
1865: 19 years old
Offered to work at Paris
at Le Petit Moulin Rouge
After 3 Years: Head Chef
Left position: Military Training
1870: Franco- Prussian War
- At the request of Colonel Andlau
- headquarters of the Army of the Rhine in Metz
- Techniques of canning meats, vegetables and sauces
Le Restaurant Francais
He attended night school
Chef de Cuisine
1973: After the war
Head Chef until 1878
regulars are the Prince of Wales, the Duke of Morny, Gambetta, Mac Mahon, Sarah Bernhardt ...
- restaurant at Palais Royal
- worked for 8 months in 1978
- Banquet Dinners for
officials and dignitaries
La Masion Maire
- owned by restaurateur Monsieur Paillard
1880: Marriage to Delphine Daffis
- daughter of a well-known publisher
- They had three children: Paul, Daniel and Germaine.
Returned to Le Petit Moulin Rouge
Escoffier and Ritz Partnership
- Lucerne, Switzerland
- Managed kitchen during summer
- Ritz hired Escoffier as head chef
- Monte Carlo
- Director of the Cuisine during Winter
Escoffier in London
1890: Escoffier took charge of the kitchens of "Savoy" in London (England)
- a prestigious institution built by Oily Card, influential businessman, where Ritz became CEO.
1899: Escoffier went back to Londo for the instalations of the kitchens "Carlton", . which Ritz took charge of. It opened in July 1. Escoffier remained there until 1920.
- banned smoking and drinking and even asked a French doctor to develop a healthy barley drink to relieve the unbearable heat of the kitchen.
- The hat and the neckerchief was introduced to prevent sweat drops from dropping into the preparation
- brought a sense of calm and order in the kitchen
- developed a whole new way of organising the professional kitchen
- Food orders taken by waiting staff are immediately put through to the kitchen, where the head chef calls them out to his different teams.
- replaced "l'aboyeur" meaning the person who "barked" the food orders to''annonceur" or the announcer.
- Escoffier divided up his kitchen staff into specialist groups or "parties". One to prepare sauces, one for fish, starters, soups, pastries and so on.
- realised that haute cuisine must take into account the basic rules of nutrition
- refused to garnish dishes with excessive trimmings that were difficult for people to digest.
- first to bring stock cubes to Britain.
- developed sauces and stocks using meat extracts that were easier to digest and more nutritious.
- Escoffier succeeded in crafting menus with a subtler balance of flavours, to replace Britain's heavily laden banquets of roasts, puddings and pies.
- first to offer an à la carte menu in Britain (Carlton, 1889)
- He also took great pride in the presentation of his food on paper
"Above all, keep it simple"
"La sauce fait passer le poisson"
1898: Ritz in Paris
"The Ritz" Place Vendome. Escoffier organized the installation of kitchens and takes the lead. The success of the Ritz is immediate.
Dining in Style
Prior to Escoffier there was not really a dining scene in England
Escoffier took great care to compose well-balanced menus such as this one from the Savoy in 1895
Cesar Ritz and Escoffier changed dining conventions by turning the Savoy into a feminine and respectable place.
Lady de Grey, considered to be a key trendsetter in 19th Century London society, was one of the first women to have a lunch party at the Savoy.
Escoffier's legacy endures to this day not only because he turned chefs into cooks, but also because he changed eaters into diners.
fresh peaches resting on a bed of vanilla ice cream, topped with spun sugar in a dish perched atop a swan carved from ice.
or “peach with a swan”
added a topping of sweetened raspberry puree
or Peach Melba
HELEN PORTER MITCHELL from Melbourne
NELLIE MELBA on stage
Also named after Dame Nellie is this dry, crisp and thinly sliced toast.
- named after the operetta La belle Hélène by Jacques Offenbach
- pears poached in sugar syrup and served with vanilla ice cream, chocolate syrup and crystallized violets
Poire belle Hélène
BOOKS BY ESCOFFIER
Le Guide Culinaire (1903)
Le Livre des Menus (1912)
Ma Cuisine (1934)
- organized programs to feed the hungry and to financially assist retired chefs
Edawrd VII's coronation menu