Born in 1846 France, Auguste Escoffier was director of the kitchens at the finest hotels in Monte Carlo and London. He revolutionized French cuisine by simplifying it and adding modern recipes. His book Le Guide Culinaire included these new cooking methods along with his ideas on how to run an efficient, professional kitchen. This work established the job of chef as a respected profession.
We strive for accuracy and fairness. If you see something that doesn't look right, contact us!