Celebrity chefs seem to be everywhere today. If you are a foodie, you can probably name a handful off the top of your head. They have their own TV shows, books, and websites. Entire networks are built upon the idea of bringing you the next celebrity chef. Reality shows feature aspiring chefs competing to be the best. Each of these chefs owes a debt of gratitude to the founder of modern cuisine, Auguste Escoffier.
Auguste Escoffier
Even today no chef has contributed more to modern cuisine than Escoffier. In his day he was called “The Emperor of Chefs.” He is responsible for more than 10,000 recipes. He took the work of Careme and updated it into a framework still used today. He designed the “Brigade de cuisine” which serves as the model for all modern kitchens. He worked at restaurants with names that are familiar to most people a century later. Escoffier did not invent cooking, but no one before or since has had a greater impact on what we eat.
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Jun 23, 2010 @ 12:49:11
David, I went to CJ’s blog and I do like the way she writes. It’s organic and natural and you know I’m a fan of sarcasm.
I think it’s amazing that she was fired for writing an anonymous blog about an anonymous restaurant, but I have to say that CG has never been one of my favorites. When my friend Lori worked there, I loved it because I knew I’d get great service. But if I’m going to eat at a corporate restaurant, I’ll take my steak at Houston’s. I’m also not a fan of Ruth’s Chris.
There are much better restaurants in KC than CG, and a LOT better steaks. If I’m craving beef and have the time, I’ll go to J. Gilbert’s. Great atmosphere, excellent service (ask for D.J.) and the steaks are superior to any at CG or Houston’s.
I just don’t think CG is “one of the best restaurants in Kansas City.”
Now, to your post: shouldn’t there be a dish, a pan, or a technique named after Escoffier? Actually, the appropriate thing would be a sauce.
Jun 24, 2010 @ 10:42:30
He has restaurants, awards, institutes, etc named after him. I did some research and there were bottled condiments with his name on them, but more to reflect they were made using his recipes. The were the made by NABISCO and were actually just his recipe for Diable and Robert Sauce. Many sauces can be labeled with names like “Escoffier Bechamel Sauce” but more reflect that they were made using the exact recipe from Le Guide Culinaire.
Agreed on J Gilbert’s. Love that place and have a tremendous respect for Mr Gilbert. His brother came into the restaurant one time with George Brett. My boyhood idol was sitting at my table, but I was still more nervous to be waiting on the brother of a restaurant legend.
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Jul 29, 2010 @ 13:04:30
Ranch Dressing and Why We Love It « Tips on improving your Tips
Sep 02, 2010 @ 12:13:59