Escoffier

George Auguste Escoffier was born October 28, 1846 in Vileneuve Loubet, a vill succession in Providence. His founder was a blacksmith and too grew tobacco. He grew surrounded by family. Until the flavor twelfth Escoffier went to local school. He showed an interest drawing. many an(prenominal) enamor that he would become an artist. In 1859, at the geezerhood of thirteen he had to learn a trade. He began working at his uncles restaurant, Le Restaurant Francis in Nice, France. dapple working at Le Restaurant Francis for his uncle he certain no special treatment. He did household task asunder from work. Before the Escoffier was nineteen he knew how to organize service. He also knew how to select and buy provisions. At the age of nineteen the owner Le petit Moulin Rouge in genus capital of France asked Escoffier to join his staff. He stayed thither until the France- Prussian War in 1870 when he was recalled into the array. In the army he was Chef de Cuisine. During this time he thoroughly studied the techniques of canning meats, sauces and ve pull backables. Many say that it was during this time that he started to develop ideas to simplify Marie Careme, 18th century chef elaborate cuisine. After the warfare he returned to Le Petit Moulin Rouge. Escoffier was the target Chef until 1878.

Escoffier wore shoes that were built up so that he could reach out the stove due to his detailed size. Mostly in Paris from 1871 Escoffier worked in many restaurants and hotel until he clear his own. The list includes Colonel Count de Waldner and Hotel of Luxembourg. In 1876 Escoffier opened his own restaurant. It was come in in Cannes and was called Le Faisan dOr The specious Pheasant. In 1878 at the Palais Royal Escoffier worked as the management of the Maison Chevet. The... If you want to get a full essay, raise in it on our website: Ordercustompaper.com

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