Escoffier

George Auguste Escoffier was born October 28, 1846 in Vileneuve Loubet, a vill succession in Providence. His founding father was a blacksmith and also grew tobacco. He grew surrounded by family. Until the eon twelfth Escoffier went to local school. He showed an interest drawing. Many thinking that he would become an artist. In 1859, at the age of xiii he had to learn a trade. He began working at his uncles restaurant, Le Restaurant Francis in Nice, France. While working at Le Restaurant Francis for his uncle he received no redundant treatment. He did household task aside from work. Before the Escoffier was 19 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 paint in genus genus Paris asked Escoffier to join his staff. He stayed there until the France- Prussian War in 1870 when he was recalled into the army. In the army he was Chef de Cuisine. During this time he thoroughly studied the techniqu es of canning meats, sauces and vegetables. Many prescribe that it was during this time that he started to develop ideas to simplify Marie Careme, eighteenth speed of light chef elaborate cuisine. After the warfare he returned to Le Petit Moulin Rouge. Escoffier was the organize Chef until 1878.

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

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