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Last edited by Clean Up Bot
March 31, 2017 | History

Auguste Escoffier

October 28, 1846 - February 12, 1935

Escoffier was called "the emperor of chefs" and "emperor of the world's kitchens" by Emperor William II of Germany. He modernized and codified the elaborate haute cuisine created by Marie-Antoine Carême, and developed the 'brigade de cuisine,' system of kitchen organization.

Escoffier was chef at the Carlton Hotel in London, the Grande National Hotel in Lucerne, Switzerland, the Grand Hotel in Monte Carlo, the Savoy in London and the Ritz hotels in Paris and New York City. His books include 'Guide Culinaire' and 'Ma Cuisine.'

--Foodreference.com

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March 31, 2017 Edited by Clean Up Bot add VIAF and wikidata ID
February 16, 2014 Edited by Tom Morris merge authors
February 23, 2011 Edited by Tom Morris merge authors
October 4, 2010 Edited by Laurel Bellon Author merge. DOB, DOD. Short bio.
April 29, 2008 Created by an anonymous user initial import