Auguste Escoffier’s Upbring and Career Life
Auguste Escoffier was a famous French chef and writer who made an impact on the culinary scene worldwide. He was born in 1846, and his story is quite impressive. Escoffier began his career at an extremely young age, somewhere between the ages of 12 and 13. It wasn't until 1870, when he temporarily worked as a chef in the army, that he really began to make an impact with new ideas, dishes, restaurants, and hotels. Being an army chef really seemed to inspire Auguste and further motivated him to make a difference in fine dining, french cuisine, and the culinary world in general.
After working in the army, he opened his first-ever restaurant. From there, his skills continued to grow, and he met Cesar Ritz. Does the name ‘Ritz’ ring a bell? You're right if you think it might have something to do with the Ritz Carlton hotels. Escoffier and Ritz are known for having heavy involvement and impact on the luxury hotel scene; some even say that the two invented the concept of luxury hotels and fine dining. The pair opened the Hotel Ritz in Paris in 1898; the rest is history.
What Is August Escoffier Most Known For?
Several concepts and recipes can be credited to Auguste Escoffier, one of them being the five French mother sauces. These sauces serve as a base that can be altered and adjusted to make other sauces. One example of a mother sauce is bechamel sauce, commonly used to make macaroni and cheese. Aside from coining the term 'mother sauces', Escoffier is also known for setting up the kitchen brigade system, which helps commercial kitchens run efficiently. This system is still widely used today, where different chefs and cooks are assigned to specific tasks with chefs who manage the stations. Auguste's time in the military likely influenced how this system was created. It works well by delegating specific tasks to individuals and keeping a kitchen organized so it can run smoothly.
Escoffier is also known for writing and releasing multiple cookbooks, many of which cover French cuisine. Do you like ordering food from a la carte menus? This type of menu can also be credited to Auguste. The first ever a la carte menu was introduced at The Carlton Hotel. This was an attempt by Escoffier to simplify the dining experience, which he did in many ways. He also encouraged cooks to use seasonal menu items as a way of making things more straightforward too. Escoffier also created famous dishes as if all of these contributions to the culinary scene weren’t enough. Two of his most famous dishes are desserts, known as Cherries Jubilee and Peach Melba.
Auguste Escoffier School of Culinary Arts
Today, there is a school called Auguste Escoffier School Of Culinary Arts where his techniques are still appreciated and taught. Auguste’s great-grandson is an advisory board member of the school, ensuring Auguste's legacy is honored. The culinary school has more than one location and even offers online programs. The school was founded in 2011 and continues to grow every year.
Famous Dishes by Escoffier
Peach Melba
Peach melba is one of the famous dishes that Escoffier created. It consists of peaches, sugar, flaked almonds, raspberries, icing sugar, lemon juice, and vanilla ice cream. Start by blanching and shocking the peaches, then soaking them in sugar for a bit to become sweeter. Make a fresh raspberry sauce using powdered sugar and lemon juice (strain the mixture, so it is perfectly silky). Have the toasted almonds ready before dishing this lovely dessert up. To plate, scoop fluffy vanilla ice cream on top of the peaches, then drizzle with the sweet and tangy raspberry puree. Garnish with the toasted nuts to complete the dessert.
Cherries Jubilee
Cherries Jubilee is another famous dish that Auguste Escoffier created. This dessert involves dark cherries, sugar, orange juice, Kirsh, cornstarch, and water. First, the cherries are simmered in sugar, cornstarch, and orange juice sauce. Add the alcohol and flambé the cherries before serving them over ice cream. The Auguste Escoffier School of Culinary Arts reported that he “created this sweet and sour treat as a tribute to Queen Victoria for her Diamond Jubilee celebration in 1897”.
In conclusion, August Escoffier played a significant role in French cooking and even inspired the famous Julia Child, which taught Americans french cooking techniques on her cooking show. Escoffier’s success will continue to impact chefs worldwide. Not only did he write several cookbooks and open hotels and restaurants, but he also helped structure the way commercial kitchens still run today. There is much to learn from Escoffier and buying some of his books would undoubtedly be helpful if one is becoming more serious about cooking.
