Escoffier
Chef Of Kings And Kings Of Chef (George Auguste Escoffier)
Introduction
Emperor William II once said to Escoffier “I Am the Emperor of Germany, But You Are the Emperor of Chefs”. -Escoffier, (Georges-) Auguste. (2012). Britannica Biographies, 1.
Who was Escoffier and Why is He called the Father Of Modern Cuisine.
“He wanted to become a sculpture but had to give up his dream and he had no idea one day he would become a chef” – Escoffier, A. (1997) Auguste Escoffier, Memories of my Life, New York : Van Nostrand Reinhold.
Transition Statement: Escoffier was an ordinary young boy with dreams of his own.
Main Point One: Who Was Auguste Escoffier?
He was born October 28th, 1846.
He was attracted by the world of fine arts and wanted to become a sculptor but had to give up his dream.
Born son to a blacksmith in a small village in France called Villaneuve-Loubet. – All of the above Escoffier, A. (1997) Auguste Escoffier, Memories of my Life, New York : Van Nostrand Reinhold.
Transition Statement: Cooking was a family thing, which cause him to go to the direction of becoming a chef.
Main Point Two: How did he become a chef?
At the age of 13 he was informed he had to become a cook and could not choose other wise. After 6 months of training he became interested in writing menus. - Escoffier, A. (1997) Auguste Escoffier, Memories of my Life, New York : Van Nostrand Reinhold.
He was the first great chef who worked directly for the public throughout his entire career. – Rowley, L. (1996, Nov 23). Food & drink: Scoff the lot: Auguste Escoffier may have been dead for more than 60 years, but he is still the chef against whom all others are judged. Rowley leigh salutes his memory –and his food. The guardian (Pre-1997 Fulltext). Retrieved from http://search.proquest.com/docview/294981778?accountid=144725.
He became world known for unique dishes he made for different celebrities and royalty members. – Same as Above.
Transition Statement: He would always quote,
Introduction
Emperor William II once said to Escoffier “I Am the Emperor of Germany, But You Are the Emperor of Chefs”. -Escoffier, (Georges-) Auguste. (2012). Britannica Biographies, 1.
Who was Escoffier and Why is He called the Father Of Modern Cuisine.
“He wanted to become a sculpture but had to give up his dream and he had no idea one day he would become a chef” – Escoffier, A. (1997) Auguste Escoffier, Memories of my Life, New York : Van Nostrand Reinhold.
Transition Statement: Escoffier was an ordinary young boy with dreams of his own.
Main Point One: Who Was Auguste Escoffier?
He was born October 28th, 1846.
He was attracted by the world of fine arts and wanted to become a sculptor but had to give up his dream.
Born son to a blacksmith in a small village in France called Villaneuve-Loubet. – All of the above Escoffier, A. (1997) Auguste Escoffier, Memories of my Life, New York : Van Nostrand Reinhold.
Transition Statement: Cooking was a family thing, which cause him to go to the direction of becoming a chef.
Main Point Two: How did he become a chef?
At the age of 13 he was informed he had to become a cook and could not choose other wise. After 6 months of training he became interested in writing menus. - Escoffier, A. (1997) Auguste Escoffier, Memories of my Life, New York : Van Nostrand Reinhold.
He was the first great chef who worked directly for the public throughout his entire career. – Rowley, L. (1996, Nov 23). Food & drink: Scoff the lot: Auguste Escoffier may have been dead for more than 60 years, but he is still the chef against whom all others are judged. Rowley leigh salutes his memory –and his food. The guardian (Pre-1997 Fulltext). Retrieved from http://search.proquest.com/docview/294981778?accountid=144725.
He became world known for unique dishes he made for different celebrities and royalty members. – Same as Above.
Transition Statement: He would always quote,