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 organizing the many resources on the web for Escoffier and the Great Chefs

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 continue this Escoffier On Line is organizing the Chef Web Resources and providing community building tools to help the members of the Culinary Community share ideas and interact.

Please register and participate in this community so we can all grow together.