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Topic: Georges Auguste Escoffier

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	Auguste Escoffier Summary
		Georges Auguste Escoffier, later known simply as Auguste Escoffier, was born on October 28, 1846, in the small village of Villeneuve-Loubet, near Nice, in the Provence region of France.
		Among Escoffier and Ritz's first successes was their joint venture at the Savoy Hotel in London, the first modern luxury hotel, where from 1890 to 1898 Escoffier served as Head of Restaurant Services and Ritz took the position of General Manager.
		Escoffier aimed to curb these excesses, which often compromised the health of kitchen workers; he even hired a doctor to help concoct a comforting and healthful beverage, made with barley, that cooks could drink in place of alcohol.
	www.bookrags.com /Auguste_Escoffier (2482 words)

	Auguste Escoffier - Wikipedia, the free encyclopedia
		Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.
		In about 1920, Escoffier became the first chef to receive the Legion of Honor and in 1928 was made an Officer of the Legion.
		Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession, and to introduce discipline and sobriety where before there had been brutality and drunkenness.
	en.wikipedia.org /wiki/Georges_Auguste_Escoffier (648 words)

	Georges-Auguste Escoffier
		Escoffier was born at Villeneuve-sur-Loup (later renamed to Villeneuve-Loubet), 9 miles (15 km) outside of Nice.
		In 1897, Escoffier and Ritz were fired from the Savoy, because in 1896 they had opened their own company called the "Ritz Hotel Development Company", which drew on Escoffier's team to help get grand hotels off the ground.
		In 1898, Escoffier returned to London to oversee the opening of the Carlton Hotel in London by their company, which was to take much business away from the Savoy.
	www.practicallyedible.com /edible.nsf/pages/georges-augusteescoffier (1219 words)

	Auguste Escoffier · Madame Janette (Site not responding. Last check: 2007-10-23)
		Three of Escoffier's most noted career achievements are revolutionizing and modernizing the menu, the art of cooking and the organization of the professional kitchen.
		Escoffier simplified the menu as it had been, writing the dishes down in the order in which they would be served (Service à la Russe).
		Escoffier also simplified professional kitchen organization, as he integrated it into a single unit from its previously individualized sections that operated autonomously and often created great wasted and duplication of labor.
	madamejanette.arubahost.com /index.php3?h=504 (508 words)

	AllRefer.com - Georges Auguste Escoffier (Food And Cooking, Biography) - Encyclopedia
		Georges Auguste Escoffier[zhOrzh OgUst´ eskOfyA´] Pronunciation Key, 1846–1935, French authority on cooking.
		Regarded by some as the greatest chef in history, he went to work at the age of 13 in his uncle's kitchen in Nice.
		In 1920, the "king of cooks," as Escoffier was known, was awarded the French Legion of Honor.
	reference.allrefer.com /encyclopedia/E/Escoffie.html (237 words)

	Escoffier, George Auguste - The history of by Chef Jos Wellman alias Tallyrand
		George Auguste Escoffier was thought to have been born on the 28th October 1846, in Villeneuve Loubet, a village which nestles peacefully below its mediaeval castle, in the neighbourhood of Nice, in the Provence region.
		Auguste loved and admired his grandmother, and perhaps it was at play in her kitchen that the desire was born to devote his life to the creation of artistic delicacies.
		Auguste's uncle had succeeded in establishing a reputation for his restaurant which was to last until 1910.
	www.hub-uk.com /interesting/escoffier.htm (3206 words)

	[No title]
		La fondation Auguste Escoffier, reconnue d'utilité publique est issue de la volonté de quelques hommes de perpétuer le souvenir et l'oeuvre d'Auguste Escoffier.
		Escoffier l'ayant invité à venir travailler à Londres, le jeune Donon s'y rendit.
		Escoffier l'engagera en 1907, au Carlton, et l'enverra ensuite, en avril 1912, à New-York comme chef de cuisine du roi de l'acier : Henry Clay Frick./P PDonon y restera jusqu'en 1914, reviendra en France pour y être mobilisé et dès la fin de la guerre, retournera aux U.S.A., où il s'était marié.
	www.fondation-escoffier.org /escoffier/fondation.php?langue=fr&menu=presentation (1192 words)

	MSN Encarta - Search Results - Daum Auguste and Antonin (Site not responding. Last check: 2007-10-23)
		Daum, Auguste and Antonin (1853-1909 and 1864-1930), French glass-makers.
		Escoffier, (Georges) Auguste (1846-1935), French chef, and master of the haute-cuisine style of French cookery originated by Marie Antoine Carême.
		August, eighth month of the year, consisting of 31 days.
	uk.encarta.msn.com /Daum_Auguste_and_Antonin.html (112 words)

	Tallyrand's Culinary Fare - History : Auguste Escoffier (Site not responding. Last check: 2007-10-23)
		The kitchens, administered by Escoffier who had a team of sixty cooks under his control, were so organised as to be able easily to serve menus a' la carte, a practice introduced for the first time at the Carlton.
		Escoffier accepted her proposal that he should collaborate with her in the administration of the Hotel de I'Ermitage.
		Escoffier introduced notable changes also in the presentation of his dishes and even in the actual choice of china.
	www.geocities.com /NapaValley/6454/escoffier.html (3318 words)

	Auguste Escoffier
		Escoffier was the father of modern French cuisine and is universally recognized as the finest master chef of the 20th century.
		When Kaiser Wilhelm met Escoffier, he remarked "I am the Emperor of Germany, but you are the Emperor of Chefs".
		Among Escoffier's many contributions to the culinary world include the à la Carte menu, Peach Melba, his classification system for the "mother sauces", and a general departure from the ostentatious culinary traditions of French cuisine.
	www.nndb.com /people/545/000096257 (210 words)

	Auguste Escoffier (Site not responding. Last check: 2007-10-23)
		Escoffier began his career at the ripe age of 13 as a scullion in his uncle's restaurant and Ritz started his journey to the first great entrepreneur of fashionable hotels and resorts at the age of 15 as an apprentice wine steward.
		Although Escoffier and Careme did not always agree, the blending of sauce, still remains as an everlasting touch to French cuisine.
		Escoffier denied ever having heard the great Australian diva sing, although he admitted to having named any number of creations in her honor.
	members.aol.com /acalendar/October/Escoffier.html (587 words)

	MSN Encarta - Search View - Escoffier (Site not responding. Last check: 2007-10-23)
		Escoffier, (Georges) Auguste (1846-1935), French chef, and master of the haute cuisine style of French cookery originated by Marie Antoine Carême (1784-1833).
		Escoffier was born on October 28, 1846, in the village of Villeneuve-Loubet.
		Escoffier died on February 12, 1935, at Monte Carlo.
	ca.encarta.msn.com /text_761572558__1/Escoffier.html (263 words)

	Encyclopedia: Georges Auguste Escoffier (Site not responding. Last check: 2007-10-23)
		Georges Auguste Escoffier (October 28, 1846 (?)-February 12, 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.
		He was born in the village of Villeneuve-Loubet, near Nice.
		During the summers he ran the kitchen of the Hotel National in Lucerne, where he met César Ritz.
	www.nationmaster.com /encyclopedia/Georges-Auguste-Escoffier (638 words)

	WebFoodPros.com
		On October 28, 1846, Georges Auguste Escoffier was born at Villeneuve-Loubet, Alpes-Maritimes, France, the son of a flsmith (Jean-Baptiste Escoffier) and his wife (Madeleine Civatte).
		Among Escoffier’s most famous creations were pêche Melba (named for Australian lyric and coloratura soprano Nellie Melba) and chaud-froid Jeannette (commemorating a ship trapped in polar ice).
		Escoffier married Delphine Daffis in August 1878, the year of the World's Fair in Paris.
	webfoodpros.com /discus/messages/39/93.html (471 words)

	Auguste Escoffier Publications External links October 28 French chef Nice Paris Lucerne Australia Escoffier Society (Site not responding. Last check: 2007-10-23)
		Much of Escoffier's technique was based on that of Antoine Car?, the founder of French haute cuisine, but Escoffier's achievement was to simplify and modernize Car?'s elaborate and ornate style.
		Auguste Escoffier ~ BIOGRAPHY Auguste Escoffier was born in 1846 in Villeneuve-Loubet, a small medieval village on a...
		Join Guest host Michel Escoffier, great-grandson of Auguste Escoffier, for a Relais Gourmand culinary and wine cruise aboard the intimate, country club-like Silver...
	en.powerwissen.com /qTlztEjMkNQ4pGTeEMMEmg==_Auguste_Escoffier.html (754 words)

	Auguste Escoffier -- Encyclopædia Britannica
		Escoffier began his career at the age of 12, and when he retired from the Carlton Hotel at the age of 74, he counted 62 years of active…
		More results on "Auguste Escoffier" when you join.
		Belgian statesman Auguste Beernaert served concurrently as prime minister and finance minister of Belgium from 1884 to 1894.
	www.britannica.com /eb/article-9032990?tocId=9032990 (728 words)

	AUGUSTE ESCOFFIER
		In 1904 and 1912 Escoffier was hired to plan the kitchens for ships belonging to the cruise-ship company Hamburg - Amerika Lines.
		In about 1920, Escoffier became the first chef to receive the Legion of Honour.
		Much of Escoffier's technique was based on that of Marie-Antoine Carême, the founder of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style.
	www.websters-online-dictionary.org /definition/AUGUSTE+ESCOFFIER (573 words)

	Business Software Review : Article 'Auguste Escoffier' (Site not responding. Last check: 2007-10-23)
		Culture Villeneuve-Loubet is the fatherland of the large provençal cook 19th century, Auguste Escoffier, the author of the Guide Culinaire.
		Written in 1903, by Auguste Escoffier, Le Guide Culinaire is a historic book in the history of European haute cuisine.
		A gourmand is a person given to excess in the consumption of food and drink: one who lives for the hedonistic pleasure of dining.
	www.business-software-review.org /DisplayArticle65982.html (770 words)

	MSN Encarta - Search Results - Escoffier (Georges) Auguste (Site not responding. Last check: 2007-10-23)
		Balanchine, George (1904-1983), Russian-born American choreographer, one of the foremost choreographers in the history of ballet, particularly in...
		Noverre, Jean Georges (1727-1810), French choreographer, who worked to reform ballet.
		Born in Paris, he was a pupil of the noted French dancer Louis...
	uk.encarta.msn.com /Escoffier_(Georges)_Auguste.html (96 words)

	American Culinary Federation History - Les Amis D'Escoffier (Site not responding. Last check: 2007-10-23)
		In 1936, approximately a year after the death of Georges Auguste Escoffier, members of the American Culinary Federation in New York City invited hoteliers and leading citizens to join with the chefs to preserve the culinary traditions of the master.
		There was a single restriction on the menu - one dish had to come directly from Escoffier's repertoire, and one had to come from the chef's own.
		Interestingly, ladies were not invited to Les Amis diners until the 1950s, though Scotto had proposed that at least one such dinner per year be opened to them because, as he rightly observed, women were as interested in fine cookery as men.
	www.acfchefs.org /acfhist2.html (678 words)

	Strat's Place - Daniel Rogov - It's The Ritz
		To Escoffier, there was "the same mysterious gap between a musical scale and a Debussy prelude as between an egg and a souffle." Among other things, Escoffier was a pompous ass, but, as the great gourmet Curnonsky said, "we forgive him his sins for every morsel he prepares for our tables is a masterpiece."
		At his birth, it seemed most unlikely that young Escoffier would become the man who determined the types and styles of food that would be set on the most privileged tables of Europe.
		Because his mother took pity on him, Escoffier escaped the rigors of the flsmith's life and began his working career as a dishwasher at the age of 13 in his uncle's restaurant in nearby Nice.
	www.stratsplace.com /rogov/its_the_ritz.html (1395 words)

	Larousse Gastronomique (Site not responding. Last check: 2007-10-23)
		The chef Prosper Montagné's Larousse gastronomique was first published in France in 1938.
		Alongside Georges-Auguste Escoffier's Le guide culinaire and Louis Saulnier's Le répertoire de la cuisine, the Larousse gastronomique became one of the key reference works on French national and regional cuisine for the professional chef.
		The Larousse gastronomique is a reference text that codifies a history of the French culinary arts from the distant past to the present day in encyclopedic form.
	encyclopedias.families.com /larousse-gastronomique-354-355-efc (658 words)

	[No title] (Site not responding. Last check: 2007-10-23)
		The Disciples of Auguste Escoffier was founded in the 20th century; it honors the legendary French chef Georges-Auguste Escoffier.
		As president of the USA delegation, "Escoffier Chefs U.S.A.", Steff will nominate dozens of American chefs for consideration into The Disciples of Auguste Escoffier.
		To be an Escoffier Chef is one of the highest honors a culinary professional can receive and Steff is truly honored to be part of this prestigious association.
	www.chefsteff.com /2/esc.html (145 words)

	Georges Auguste Escoffier — Infoplease.com
		He was later chef at the Grand Hotel in Monte Carlo and finally at the Ritz Hotel in London, where he created some of his most famous dishes, among them peach Melba, named after the Australian singer Nellie Melba.
		In 1920, the “king of cooks,”; as Escoffier was known, was awarded the French Legion of Honor.
		The French vanguard: Escoffier still reigns, but his touch at today's most successful French restaurants is lighter and brighter than......
	www.infoplease.com /ce6/society/A0817674.html (185 words)

	Oxford DNB
		She taught at Chelsea School of Art from 1953 to 1961, at St Martin's School of Art from 1954 to 1962, and was visiting instructor at the Royal College of Art from 1965 to 1967.
		She was given her first solo show at St George's Gallery, London, in 1955 and overseas at the Bertha Schaefer Gallery, New York, in 1959.
		Success came early in Frink's career and she was always newsworthy as the only prominent female sculptor in post-war London.
	www.oxforddnb.com /public/lotw/4-article.html (1881 words)

	escoffier georges auguste - OneLook Dictionary Search (Site not responding. Last check: 2007-10-23)
		We found 2 dictionaries with English definitions that include the word escoffier georges auguste:
		Tip: Click on the first link on a line below to go directly to a page where "escoffier georges auguste" is defined.
		Escoffier, Georges Auguste : Columbia Encyclopedia, Six Edition [home, info]
	www.onelook.com /?w=escoffier+georges+auguste (74 words)

	The Ultimate Imperator :: (Site not responding. Last check: 2007-10-23)
		Albert Ballin has hired French master chef, Georges Auguste Escoffier to marshal the Imperator kitchens.
		Escoffier will transfer to the SS Vaterland in a few months for the maiden voyage of our newest liner.
		At that time, Mr C. Dienz will be in charge of the Imperator kitchens.
	www.freewebs.com /ultimateimperator/fcritzcarlton.htm (387 words)

	Escoffier On Line- 404 Error (Site not responding. Last check: 2007-10-23)
		You have tried to access a page on Escoffier On Line that was moved or no longer exists.
		You will be forwarded to our new homepage.
		Please use our search box to find what you were originally looking for.
	escoffier.com /great_chefs.html (39 words)

	Les Amis d'Escoffier Society, Los Angeles - Information
		Scroll down for highlights from the 2004 Escoffier Dinner and information about the Escoffier Society.
		Pictured left to right is myself, Chef Whitney Werner CEC, Escoffier Society President, Nino Osti of the renown Polo Lounge in Beverly Hills and Joel Fisher PH.D, Sommielier, taken during our 2004 Les Amis d'Escoffier Society dinner at the California Club in Los Angeles in December.
		Scroll down and I will show you some pictures of the entrees prepared in the manor of Escoffier by Chef Jean Marc Weber, and friends of Escoffier who joined us, but first here’s some background on how the Escoffier Society came about and it's relation to the American Culinary Federation.
	www.acfla.org /escoffier.shtml (961 words)

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