Auguste Escoffier

A Trailblazer Who Changed the World

A video talk

Chef, author of cookbooks and restaurateur, Auguste Escoffier, revolutionised French cuisine, getting rid of heavy sauces, simplifying and codifying recipes. He also forever changed the workplace of the professional kitchen, streamlining procedures and improving working conditions and safety.

Find out about his recipes (many named for famous people of the day), his innovations, his relationship with César Ritz, his role on the Titanic, his hatred of afternoon teas, and discover how this French trailblazer altered dining habits for ever.

Access to this 60-minute video is available for purchase to watch when and as often as you like. Please use the link to purchase a code that will be sent to you via email.

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  • You are buying access to a fully edited online video of about 60 minutes in duration.
  • Includes an illustrated presentation by Susannah Fullerton.
  • Reading recommendations for biographies, books, videos and more.
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Escoffier elevated the role of the chef to that of an artist and innovator, transforming the chaotic kitchens of the 19th century into streamlined, professional establishments.” — Patricia Zontine, Escoffier: The King of Chefs

In his partnership with César Ritz, Auguste Escoffier introduced the concepts of the luxury hotel, women dining in public, and the fixed-price menu. Much of his career was spent in England, but he refused to learn English in case he ended up cooking like them! However, he did much to introduce fine food to the British palate and one of his greatest fans was the Prince of Wales, future King Edward VII. Escoffier was the first professional chef to be awarded the Légion d’honneur and over his long career, he did to change the way we eat.

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Featured image credit- Auguste Escoffier, Public Domain, https://commons.wikimedia.org/w/index.php?curid=11256398