Escoffier


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Escoffier

(Georges) Auguste . 1846--1935, French chef at the Savoy Hotel, London (1890--99)
References in periodicals archive ?
Martin Kobald, the vice president of the World Association of Chefs' Societies, who was in town to judge a cooking competition hosted by the Academy of Culinary Arts and the Cambodian Chefs Federation, said the establishment of the Escoffier chapter in Cambodia is 'a great addition' to the local culinary scene.
More than 100 copper pots - similar to those used by Escoffier and put to use by the resort's chefs between 1873 and 1940 - hang from the walls which are also graced by blue and white tiles, while the oak floors feature an elegant herringbone parquet.
The works are divided into 2 lots *, which will be treated as separate markets: - lot 1: Lyce Auguste Escoffier - 77 Pierrelaye Street - 95610 Eragny / On / Oise , - lot 2: High School Edmond Rostand - 75 rue de Paris - 95310 Saint-Ouen alms nb: Works for 2 lots will be achieved partly occupied site in part during the school holidays Compulsory presence of businesses during holidays scolaires.
Inspired by Auguste Escoffier, who launched the "DAaAaAeA@ners d'AaAaAeAepic (Epicurean Dinners) initiative - the same menu, the same day, in several world cities and aimed at as many diners as possible - in 1912, GoAaAaAe de France/Good France reproduces that beautiful idea with the desire to involve restaurants all around the world.
Societe Generale continues to pursue innovative offerings to meet the needs of its clients in an increasingly capital-constrained marketplace,' said David Escoffier, deputy head of Global Markets for Societe Generale Corporate & Investment Banking and CEO at Newedge.
The opener focuses on people who affected society through cooking, enterprise and science, including Julia Child, Christopher Columbus, Auguste Escoffier, Nathan Myhrvold, Hector Boiardi and Howard Moskowitz.
Learn to Cook or Bake 100% Online - with Escoffier Online Culinary and Pastry Training
Escoffier was one of the first real rock star chefs, his cuisine was eaten by celebrities.
Another factor is the kitchen system that, she estimates, more than 90 percent of US restaurants use: the assembly-line French brigade model codified by the chef Auguste Escoffier in the late 19th century.
The group's outfits are designed by the hotel's creative tailors and this year, have been inspired by the Golden Age of famous Swiss hotelier Cesar Ritz and French Chef Auguste Escoffier.
Of course, Escoffier would have passed on the Velveeta.
Sitting by a cobbled boulevard in an old village outside an old bakery, Escoffier, I was enjoying a warm cup of aromatic French cafe.