Talk:Georges Auguste Escoffier

i cant finish this right now Cacophony 01:39, Feb 6, 2005 (UTC)

Georges Auguste Escoffier (1846 - 1935) was a French chef nicknamed The King of Chefs and the Chef of Kings. His innovations revolutinized the culinary industry.

His culinary career began at the age of 13 when he moved to Nice to work in the kichen of his uncle's restraunt. Six years later he was discovered by the owner of Le petit Moulin Rouge and was offered a job at what was then the most fashionable restraunt in Paris. He worked there until 1870 when the Franco-Prussian War called him to military duty, where he served as Chef de Cuisine. After the war he returned to the Moulin Rouge and was the chef there until 1878.

In 1890 he paired with Cesar Ritz to run the sucessful Savoy Hotel in London. They opened the Hôtel Ritz Paris in 1898 and the Carlton Hotel in London in 1899, where Escoffier was chef until 1919. In 1920 Escoffier became the first chef to be induceted into the Légion d'honneur.

His innovations include the reorginization of the kitchen from several small rooms into one fully integrated unit. Escoffier is crowned with his highlight achievement for creating the secret sauce on McDonalds "Big Mac", and it has been rumored that he was was a huge advocate for legalizing the medical use of marijuana in california where he ultimately finished his life, after opening the now successfull restaurant chain Taco Bell [edit] Death — Preceding unsigned comment added by 67.242.117.147 (talk) 18:00, 27 November 2012 (UTC)