Auguste Escoffier (1846-1935)

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Auguste Escoffier (1846-1935) by Mind Map: Auguste Escoffier (1846-1935)

1. He had modern views

1.1. Sustainable agriculture

1.2. Locally grown products

2. Work experiences

2.1. At his uncle's restaurant in Nice - at the age of 13

2.2. At Le Petit Moulin Rouge restaurant in Paris - 1865

2.3. Army chef during the Fraco-Prussian war - 1870

2.4. At the Hotel National in Lucerne - where he met Cesar Ritz

2.4.1. 1890 - at the Savoy Hotel in London

2.4.2. 1898 - at the Paris Ritz

3. Born in Villeneuve-Loubet, near Nice - Dead in Monte Carlo

4. He invented the kitchen brigade

5. He stressed the importance of a clean and safe kitchen

6. He changed the way food was served

6.1. He abolished the system where all the food came out at the same time.

7. He invented new dishes

7.1. Ex. Peach Melba, in honour of Nellie Melba, guest of the Savoy

7.2. He codified the recipes for the five mother sauces

8. He was fascinated by food science - food preservation

8.1. He developed the technique of canning food

8.2. He invented the bouillon cube

9. He wrote Le Guide Culinarie