Auguste Escoffier: The King Of Chef

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All About “Auguste Escoffier” Auguste Escoffier, or as otherwise known as, “The King of Chefs” was born in Riviera town of Villeneuve-Loubet, France. He was born on October 28, 1846 and his career took off at the age of 12 when he entered into apprenticeship in his uncle’s restaurant. This vastly efficient and prominent Chef spent most of his life excelling in the cookery business and essentially making a name for himself. Primarily, at the age of 19 he started working at another apprenticeship, this time working in Paris and ultimately this led to him being the first great chef who worked directly for the public throughout his entire career. Escoffier stands out because most chef’s in this time period were privately employed, but Escoffier never was in a private employ and spent most of his time in his Nice, France working alongside his uncle. What was most appealing about Escoffier was that his talent mainly focused on …show more content…
In recognition of his services to the prestige of French cooking abroad, he was awarded the Legion of Honour in 1920 and made an officer of the order in 1928. Ever since he became a chef everyone grew to respect him and look up to him. For example, Emperor William II once said, “I am the emperor of Germany but you are the emperor of chefs.” Showing his acknowledgment of his high prestige status and overall admiration for a icon in the cooking industry. Not only, but he even managed to create a famous book from all of his success that was highly recognized as well. His most famous, Le Guide, which listed dishes according to their order of presentation. Escoffier also published the monthly magazine Le Carnet d’epicure, which ran from 1911 to 1914 becoming another huge success. Overall, his success and fame didn’t just stop in the kitchen, he had became a widely known figure at this point in multiple areas and was awarded for all his

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