Escoffier

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Es·cof·fier

 (ĕs-kô-fyā′), Auguste 1846-1935.
French chef of grand hotels, such as the Savoy and Carlton in London. He wrote several cookery books, including Le Guide culinaire (1903).
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Escoffier

(French ɛskɔfje)
n
(Biography) (Georges) Auguste (oɡyst). 1846–1935, French chef at the Savoy Hotel, London (1890–99)
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

Es•cof•fier

(ɛs kɔˈfyeɪ)

n.
Georges Auguste, 1846–1935, French chef and author of cookbooks.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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* Auguste Escoffier School of Culinary Arts, an accredited provider of online and campus-based culinary training and education based in Schaumburg, has appointed Steve Georgis as chief technology officer for Escoffier and Triumph Higher Education Group.
He said that the list was inspired by 'Epicurean Dinners' introduced in 1912 by legendry chef Auguste Escoffier, using the same menu on the same day in several cities across the world with a large number of invited guests.
But perhaps the most ingenious was the claim that, after the Napoleonic Wars, redundant soldiers who had served in France joined local constabularies and adopted the name "escoffier" - someone able and ready to "cook your goose" - taken from the name of Auguste Escoffier, the famous French chef and restaurateur.
It was Auguste Escoffier who gave French haute cuisine its definite structure and flavour.
According to theMirror Online,Gordon Ramsay is one example, as is Delia Smith, whofollows the legendary French chef Auguste Escoffier in her recipe.
It was inspired by another event in 1912, when the legendary chef Auguste Escoffier organized an 'Epicurean Dinner,' which served the same menu on the same day in several cities.
The concept was inspired by Auguste Escoffier's Epicurean Dinners, which aimed to serve the same menu, on the same day, in several cities for as many guests as possible.
Founded over 60 years ago, the global association is named after the legendary French chef Auguste Escoffier, who is credited with codifying the foundations of contemporary cooking and technique in his 1903 publication A guide to modern cookery, as well as creating kitchen structures that are still used today.
Interestingly, the RitzCoffier at Burgenstock Resort's Palace Hotel pays tribute to Auguste Escoffier and Cesar Ritz.
To form a solid base of classic cooking techniques, it's good to have copies of Le Guide Culinaire by Auguste Escoffier, Julia Child's Mastering the Art of French Cooking, and La Technique by Jacques Pepin.
This event, organised by the French Ministry of Foreign Affairs and International Development and chef Alain Ducasse, is inspired by Auguste Escoffier, who launched the "Diners d'Epicure" (Epicurean Dinners) initiative in 1912: the same menu, on the same day, in several world cities, for as many guests as possible.