Escoffier

George Auguste Escoffier was born October 28, 1846 in Vileneuve Loubet, a vill succession in Providence. His beginner was a blacksmith and in any case grew tobacco. He grew surrounded by family. Until the inure twelfth Escoffier went to local school. He showed an interest drawing. umteen beguile that he would become an artist. In 1859, at the long time of thirteen he had to learn a trade. He began working at his uncles restaurant, Le Restaurant Francis in Nice, France. spell working at Le Restaurant Francis for his uncle he authorized no special treatment. He did household task forth 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 genus Paris asked Escoffier to join his staff. He stayed thither until the France- Prussian War in 1870 when he was recalled into the armament. In the army he was Chef de Cuisine. During this time he thoroughly studied the techniques of canning meats, sauces and ve hold outables. 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 war he returned to Le Petit Moulin Rouge. Escoffier was the aim Chef until 1878.

Escoffier wore shoes that were built up so that he could devolve the stove due to his elaborate size. Mostly in Paris from 1871 Escoffier worked in many restaurants and hotel until he overt his own. The list includes Colonel Count de Waldner and Hotel of Luxembourg. In 1876 Escoffier opened his own restaurant. It was settle in Cannes and was called Le Faisan dOr The rosy 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, place in it on our website: Ordercustompaper.com

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