Escoffier, The Legendary Chef

From his first culinary apprenticeship at the age of 13, our namesake Auguste Escoffier threw himself into kitchen work. By age 18, he had become commis rotisseur (junior roast cook) at the renowned Le Petit Moulin Rouge in Paris. In 1890, he brought his talent to The Savoy in London, and later to the new Carlton Hotel. Escoffier invented some 5,000 recipes and published the classic Le Guide Culinaire textbook which was the guide to French cuisine. He also revolutionized the way a kitchen is managed. As a former soldier, he saw an opportunity for increased order and efficiency in the kitchen. Consequently, he came up with the brigade de cuisine system and the concept of mise en place, which are both still in use today. He left an indelible mark on the culinary industry and is considered one of the most influential chefs to have ever lived.