Auguste Escoffier
French chef and culinary writer (1846–1935) / From Wikipedia, the free encyclopedia
Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and writer who updated traditional French cooking methods and made them more popular. He was important in the development of modern French cuisine.
A lot of Escoffier's ideas and ways of working were based on Antoine Carême's. Careme wrote about French Haute cuisine. Escoffier simplified and modernised Carême's complicated recipes and style.
As well as recording and inventing recipes, Escoffier made cooking a respected profession.
He organised his kitchens into sections run by chefs de partie. He also carried on Careme's habit of service à la russe (serving each dish in the order printed on the menu) instead of service à la française (serving all dishes at once).[1] Gregor Von Görög, Chef to the Royal family at Buckingham Palace, was quick to assume this form of service, and soon all 'High Society' was adopting 'Russian-style' service.