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Usually when we think of gastronomy and good food is French cuisine that comes immediately to mind. You wonder what is the reason behind this association? Well, it could well be due to the experience of the cuisine we know today is based on standards established by the French chef Auguste Escoffier class, over one hundred years.

Georges Auguste Escoffier is considered by many as the most prominent figure in the history of French cuisine matched by the likes of Anthony Lent. During his long career, which included a distinction between 1859 and 1920, Escoffier revolutionized the practice in professional kitchens modernization and simplification.

Interestingly, a association more intimate restaurant regulars have to Auguste Escoffier is formed by the object comes first in a restaurant, even before a meal - the menu. menu Escoffier was the first to follow the concept of service in the list of Russian dishes in the order they will be served. He also introduced the system of the kitchen brigade in the kitchen, the organization of an otherwise chaotic and inefficient environment.

He was born Villeneuve-Loubet, a village near Nice October 28, 1846, Escobar began his career at the age of 13 years as an apprentice in his uncle's restaurant Nice. From there he went to work in most fashionable restaurants in Paris, London and Monte Carlo, Petit Moulin Rouge of the Hotel Carlton. It also served in the capacity of a cook in the army during the Franco-Prussian War, where he learned the method for canned foods.

One of the most remarkable of Escoffier's career was the publication of his book, The Guide Cuilinaire. The text is still considered as the last word in the kitchen French is a Bible for most of the culinary students. It is the most revered in academic circles, particularly because if it was not for him today the leaders did not enjoy the status of respect for those who say today in the society.

Escoffier did, he left behind a rich legacy, whether in the form of revenue management techniques or for the modern restaurant. So keep your eyes open next time you enjoy good food you're sure to find Auguste Escoffier somewhere in the food.