taste of the past; 1846 TO 1935.(TASTE)

Star Tribune (Minneapolis, MN) | January 11, 2007| | Copyright

Byline: Lee Svitak Dean; Staff Writer

Georges Auguste Escoffier, a French chef and author of "Le Guide Culinarie," changed the nature of the professional kitchen during his career, much of it spent at the Savoy Hotel in London. At age 13, he was apprenticed to his uncle's restaurant in Nice. He went on to serve as an army chef, later opening his own restaurant. A move to Monte Carlo to run the kitchen at the Grand Hotel led to an acquaintence with Cesar Ritz, with whom he became a business partner. Together they developed hotels worldwide, including the Ritz. Their ...

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