Georges Auguste Escoffier began his career at the age of 13 and retired 61 years later. Escoffier made French Cuisine world famous and documented its methods and techniques. He moved menus, cooking technique and the organization of the professional kitchen into what we are familiar with today. His three cook books, especially Le Guide Culinaire first published in 1903, are read by all levels of culinarians from Culinary Students to Certified Master Chefs for inspiration.
Escoffier On Line is dedicated to preserving the history of Escoffier and the Great Chefs. We hope to add the Culinary Community by giving Chefs, Culinary Students and all those interested in the Culinary Arts a Culinary Community where we can all share our love of all things Culinary. We are also have and are adding extensive content on World Cuisines and Trave, Wine, Nutrition, and many other topics.
There have been discussions that contend that Escoffier would have been upset with the wonderful new tools we have; food processors, convection and combi ovens, computers and all the information on Culinary Arts on the web. I believe the opposite is true, and that he would have embraced them and been at the forefront of incorporating these new technologies into his kitchen
To learn more about Escoffier read his biography