AKA Georges Auguste Escoffier
Birthplace: Villeneuve-Loubet, France
Location of death: Monte Carlo, Monaco
Cause of death: unspecified
Remains: Buried, Family vault, Villeneuve-Loubet, France
Race or Ethnicity: White
Sexual orientation: Straight
Occupation: Chef, Author
Executive summary: Emperor of chefs
Military service: French Army (1870, Chef)
Escoffier was the father of modern French cuisine and is universally recognized as the finest master chef of the 20th century. Throughout his life he catered to royalty and established the kitchens of many fine hotels (The Savoy, Grand Hotel Monte Carlo, Hotel Ritz Paris, Grand Hotel Rome, etc). 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. He also streamlined professional kitchens into a station-based brigade system, still used today. The lifetime count for Escoffier's invented recipes exceeds 10,000.
Escoffier retired in his 70s to Monte Carlo with his wife. He served his culinary calling for 62 years, making his the longest professional chef career ever. According to the Larousse Gastronomique, there have been no finer chefs in history than this "king of chefs, chef of kings".
In 1911, Ho Chi Minh trained as a pastry chef under Escoffier at the Carlton Hotel, London.
Wife: Delphine Daffis (m. 1880, d. 1935)
French Legion of Honor 1928 (first chef to win)
Author of books:
Les Fleurs en Cire (1886)
Le Guide Culinaire (1902)
Le Carnet d'Epicure (1911)
Le Livre des Menus (1912)
Le Riz (1927)
La Morue (1929)
Ma Cuisine (1934)
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