Fernand Point
by Chef Jos Wellman

Throughout his 57 years of living, [[Fernand Point]] enjoyed life immensly. He was 25 years of age when he went to Vienna and had already spent the better part of his youthful years in the kitchen. He worked with his father Auguste Point, who ran a small buffet restaurant in the railroad station in the Louhans. It was here that his mother and grandmother, both excellent cordons bleu cooks, first introduced him to cooking as a small boy. (Cordon bleus is a french term literally translated as "blue ribbon." It refers originally to an award given to women chefs for culinary excellence)As far as Auguste Point was concerned his son's talents extended far beyond the little kitchen of the station restaurant. The railway's refusal to place the restaurant on its list of officially recognized establishments in 1922 provided Auguste Point with the impetus he needed. He decided to go to Lyon.

Chef Prosper Montagne is probably best known for writing the great culinary work: ‘Larousse Gastronomique’: a colossal volume of the A – Z of the kitchen; with references to items such as famous culinary people/chefs, ingredients, classical dishes and garnishes. This classic was written with the assistance of a Dr. Gottschalk; the first edition being published in 1938 and prefaced by both Chef Auguste Escoffier and Chef Phileas Gilbert

But who was Chef Montagne?

"The Emperor of Chefs and The Chef of Emperors"

by Chef Jos Wellman

1846: George Auguste Escoffier was thought to have been born on the 28th October 1846, in Villeneuve Loubet, a village which nestles peacefully below its mediaeval castle, in the neighbourhood of Nice, in the Provence region, and died February 12, 1935. He modernised and simplified the elaborate cuisine created by the 18th-century master chef, [[Marie-Antoine Carême]].