Escoffier Research Paper

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One of the world’s greatest chefs was named Georges Auguste Escoffier. He was known as the king of chefs and the chefs of kings. He was one of the greatest chefs of his century. He solely had a passion for cooking and for the people he was cooking for. If you ask me, that is very rare to find these days. A person who has a passion for cooking and for the people all at the same time, that is very rare to find these days. Escoffier loved what he did; he loved it so much that he wanted to share his passion with everyone. He wanted people to know that his passion for cooking and his passion for the people were all in the same category. Escoffier was born on October 28, 1846 in a small town of Villeneuve- Lobut; it is near Nice, which is in the …show more content…

His apprencticeship was a lot more disciplined and strenuous then he imagnined it would be. Escoffier later went on to attend night school and work as an apprentice. He later struggled with going to school as well as trying to build and establish his career. When Escoffier was nineteen, he took on more responsibilities at his uncle’s restaurant. He was later recognized for his work, and was offered a job at a restaurant in Paris. It was Le Petit Moulin Rouge, one of the finest restaurants in Paris. Escoffier went to become a sous chef when he was working for them. After three years, he rose to become the head chef. For a brief time, Escoffier left his position as head chef and went on the military training, he left training in 1870. He was then called for duty of the Franco- Persian War. He was appointed Chef De Cuisine, and he applied his many talents to the French Army. After the army, he then returned to his previous job where he remained head chef until 1878. He later went on to become manager of the restaurant Maison Chevet, in Paris. It specialized in banquet dinners primarily. He later went to manage Le Maison Maire, it was owned and operated by Monsieur Pallard. Escoffier’s biggest accomplishment during this time was when in 1880, he married Delephine Daffis. She was the daughter of a publisher. Their marriage lasted fifty- five years and they had two sons and a …show more content…

Back then there were two classes, the aristocracy and then everyone else. And if you were not the upper class you didn’t really get to good end of the deal. The wealthy people got waited on and then the middle and lower classes pretty much had to cook and do things themselves. Escoffier believed that if he could cut down the time spent at the table from six hours to one hour, the middle and lower classes could work a full day. He used and modeled the military system in order to make the brigade system. He based it on a strict chain of command. He delegated many tasks to many different kitchen workers so that everyone had a job. We still use the brigade system today, in the 21st century. It was one of Escoffier’s biggest accomplishments in his career.
Members of the Brigade System
• Chef de Cuisine- which is also known as the head chef; is responsible for many of the kitchen operations and the overall management of the kitchen.
• Sous Chef- receives orders from the head chef and also runs the restaurant when the head chef is not there.
• The Senior Chef- responsible for managing a given station.
• Cook- works independently, prepares specific dishes in a station.
• Junior Line Cook- responsible for managing a given station and also reports to the senior chef.
• Apprentice- a student that is there to gain knowledge in the field, usually they do prep/cleaning work.
• Dishwasher-

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