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Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine'', but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"〔Claiborne, Craig & Franey, Pierre. ''Classic French Cooking''〕—though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century.
Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.
Escoffier published ''Le Guide Culinaire'', which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.〔Gillespie, Cailein & Cousins, John A. ''European Gastronomy into the 21st Century'', pp. 174–175 ISBN 0-7506-5267-5〕
==Early life==
Escoffier was born in the village Villeneuve-Loubet, today in Alpes-Maritimes, near Nice. The house where he was born is now the Musée de l'Art Culinaire, run by the Foundation Auguste Escoffier. At the age of thirteen, despite showing early promise as an artist, he started an apprenticeship at his uncle's restaurant, Le Restaurant Français, in Nice. In 1865 he moved to Le Petit Moulin Rouge restaurant in Paris. He stayed there until the outbreak of the Franco-Prussian war in 1870, when he became an army chef. His army experience led him to study the technique of canning food. Some time before 1878 he opened his own restaurant, ''Le Faisan d'Or'' (The Golden Pheasant) in Cannes. In 1880 he married Delphine Daphis.
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