Auguste Escoffier Research Paper

Auguste Escoffier was a french chef. He was a great icon of his time. His real name was Georges Auguste Escoffier. He was born on October 28th 1846 and died on February 12th 1935. He was born in the village of Villeneuve-Loubet in the Provence region of France. His grandmother was a cook and is the biggest reason that got him into the chef business. He attended school up until he was 12 years old, after that his father took him to Nice. There he had an uncle that was the owner of a restaurant and he was going to have Auguste work there. The restaurant's name was reputable Le Restaurant Francais.

Auguste slept four to five hours a day; he never drank or smoked. Even though he spent decades in England, and also had a good amount of visits

After three years of working here he became the head chef. Fun fact is that he had to wear platform shoes to work the kitchen stove better. Auguste left his chef position for military training, when he was called for army duty at the the Franco-Prussian War. He was the Chef, he applied his talents to the daily hardship of the French army. Being faced with the challenge of creating meals that would be able to be preserved, Auguste was one of the first people to seriously study the techniques for storing meats, vegetables, sauces, etc. After the war he returned to Paris, where he stayed the head chef until

But some happier and better changes came in the next following years, when Auguste began publishing his culinary books, opening a new section in his great career. His first book was Le Guide culinaire which was written in 1903. It including about 5,000 recipes and garnish preparations. Le Guide was also known as The Escoffier Cook Book to non-french people. It still remains a great reference for cooks now a days. Other books published by Auguste include Le Carnet d'epicure (1911; "Notebook of a Gourmet"), Le Livre de menus (1912; "The Book of Menus"), and Ma cuisine (1934; "My Cuisine").

Going on to old age but keeping his youthful enthusiasm, Auguste continued to operate the kitchens of the Carlton Hotel until 1919, (he was 73 years old at this point). He planned to retire with his wife to Monte Carlo. Not long after getting in the city he was offered yet another irresistible/amazing business opportunity. The wife of his former Petit Moulin Rouge friend, Jean Giroux, asked Auguste to join her in the regulation of the Hotel de L'Ermitage. He couldn't resist and accepted her offer, leaving retirement. He even went on to help make yet another hotel, the Riviera, which was in Monte