Escoffier


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Escoffier

(Georges) Auguste . 1846--1935, French chef at the Savoy Hotel, London (1890--99)
References in periodicals archive ?
Educational institutions can partner with Escoffier Online to quickly and easily deliver an advanced culinary program to their students.
We had a good balance of classical and modern on the platter, which kept the cuisine of Escoffier alive.
Triumph HEG plans to launch the Auguste Escoffier Schools of Culinary Arts in the United States and internationally through affiliations with the Escoffier Foundation and Museum, and with Michel Escoffier, its president and great grandson of Auguste Escoffier, the icon of modern French cuisine.
AAuguste Escoffier (1846-1935) was the most famous chef in the years before and after the Great War, working at the Savoy Hotel (from 1890) and then at the Ritz Carlton (until 1920).
Triumph HEG plans to turn the facility into the first Auguste Escoffier School of Culinary Arts, a professional school for culinary and baking offering a demanding, accelerated program focused exclusively on classical culinary training and mastery of the skills and techniques sought by employers.
We congratulate the winners of the Next Escoffier Student film competition and look forward to working with them when they begin classes.
But the main cause is a guy called Escoffier who, some years ago, taught us to cook; or, at least, how to cook his way.
LEGEND has it that Dame Nellie Melba, the legendary Australian soprano, lent her name to this impromptu dessert, which had been thrown together by the great chef Escoffier in a fit of passionate expression to celebrate the singer's performance of Wagner's Lohengrin.
Based on Philip Roth's novel of the same name, The Human Stain is ultimately let down by the miscasting of the two leadsDVD Extras: Jean--Yves Escoffier Tribute and more.
Though the peers of his profession had started the process, it was Escoffier who took a pragmatic approach to classifying recipes and techniques.
GORDON also reckons the next food trend will be a return to Escoffier-inspired grill rooms - Auguste Escoffier was a chef in the 1890s who popularised French cooking - offering simpler, less fussy dishes.
Earlier this month it emerged gran Marie Campbell was professionally trained at the renowed Escole Escoffier cookery school in Paris and had worked as a professional baker.