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History Part 2 of Escoffier

post #1 of 15
Thread Starter 
Just for the Chefs to read, who dont believe that they created the demi - glaze or any of its soy sauce versions of today.

Escoffier Part 2

1883:

Escoffier, with a friend founded a culinary newspaper, called “L’Art culinaire,” it was internationally known during that time.

1885:

Escoffier went to Switzerland for the first time. During that time, this Alpine country in the heart of Europe was already a tourist destination for the rich and famous from all over Europe. Escoffier has spent the summer season in Luzern and in winter, he spent it in the mild climate of the Cote D’Azure. In the summer season, he worked in “Hotel National” in Luzern and it was there, where he became friends with “Cäsar Ritz.” (he, later on became a very famous Swiss hotelier) Escoffier for quite some years enjoyed to work as a seasonal chef.

1890:

The real great career move of Escoffier happened. In this year “Cäsar Ritz” offered Escoffier the Head Chef position of the newly opened Savoy – Hotel in London. He stayed in the Savoy – Hotel until the year 1898, and continuously work on his culinary improvements.

1898:

It was the administrative work in the kitchen that did not please Escoffier so much. So, in this year, he moved with his whole brigade to Paris, to give his friend “Ouzeaux” a hand in the opening of the luxurious Ritz – Hotel, which opened its doors at the Place Vendôme.

1899:
However one year later, it was “Ritz” again, who took Escoffier to London for the opening of at that time, world famous Carlton – Ritz – Hotel.

It was in the same hotel at that time, when the history of culinary arts started. It was the year 1921, (after 62 years in the kitchen), when Escoffier finally retired from working in the kitchen.

However, with the fame Escoffier had at that time as the Master Chef of the Carlton – Ritz – Hotel, he was frequently invited to the opening of new hotel operations. It was in the year 1913, when he was invited to “Hamburg” (Germany) to inaugurate the kitchens of the luxury ship, “Imperator.” The night before the inauguration of the ship, Escoffier was dining in a restaurant, there has been a celebration to honor him, but not as the great master chef, people celebrated him as the “Graf Zeppelin,” as he looked like a twin brother of the creator of the movable airship.

The proud Emperor asked to be introduced to Escoffier. The two were speaking for some time already and Escoffier was deeply touched by the conversation. Wilhelm II, who was a very happy man, told him during the conversation: “Nun, wir sind beide Kaiser, ich Kaiser aller Deutschen, Sie Kaiser aller Köche.“ (Well, we are both Emperors, I am Emperor of all the Germans and you are the Emperor of all the cooks).

In the year 1920, Escoffier was honored as a “Night” of the French “Honor Legion” in London by nobody else than the President of the French Republic “Poincaré.” Eight years later it was the French Minister Herriot, where Escoffier received during a state banquet the “Rossette of the Honor Legion,” an award only for very special achievers.

The dinner of Chefs for the Master Chef

It was March, 22, 1928, when the top chefs of Paris prepared a meal at the “Hôtel du Palais d’Orsay,” which was cooked and served by chefs, to honor Escoffier.

On that day dozens of chefs prepared for this meal master pieces of their own, and each of them considered it as their own personal honor to Escoffier, even though he himself was not without enemies, as we know that jealousy still exists today. However on that day the whole culinary world kneeled to honor the Master Chef out of simple respect.

In view of that great event, it would be wrong not to let people know what was the menu and wines served on that very special day for Escoffier:

Menu

Crème de volaille – Consommé riche
Saumon de la Loire braise au Cliquot, accompagné d’écrevisses de l’Isole
Baron de Béhague garnis aux primeurs de la Provence
Coq en pâte Palais d’Orsay
Salad Rosette
Glace Légion d’Honneur
Roseaux pralines des bords du Loup
Corbeilles de fruits
Friandises

Vins
Médoc et Graves
Bâtard Montrachet
La Tache Monopole 1921

Les Champagnes

De Saint Marceaux en Magnum
G.H. Mumm, Cordon rouge
Delbeck brut 1919

Veuve Cliquot brut 1920, en Magnum
Heidsieck Monopol brut 1919

1930:

Escoffier was offered to be the “Honorary President” for the “ZIKA” (the Swiss culinary exhibition) and he accepted it at once, as this small country in middle of Europe showed more trust and believes in his teachings, than his own country. It can be said, that in the turn of that century Swiss cooks often were the fifth wheel of the wagon, however they knew Escoffier is right and carried his teachings and message out into the world with great success and it was in 1925, when they took the helmet of the kitchens of many hotels allover the world.

1935:

It was the 12th of February, 1935, when that great man closed his eyes forever; it was not only the chefs who grieved, but the whole cultural world felt that they lost somebody great. His coffin sunk into the soil covered with a sea of flowers, these soft creatures in nature, he made out of wax. However his true work of art is “Le Guide Culinaire,” which humbly touched and educated the culinary world and still today the basic cooking methods and techniques are applied as they were written by Escoffier.

Obviously, there are many more names like:
  • Taillevent
  • Alexis Soyer
  • Brillant – Savarin
  • Grimond de la Reynière
  • Freiherr von Rumohr
  • Etc.

They all did greatly contribute to the evolution of the development of culinary arts. Therefore we always should remember these professionals, as without them and there researches in their difficult times, we definitely would not be that advanced today in our field.

The article was translated form the book of Harry Schraemli (von Lucullus zu Escoffier)

regards
post #2 of 15
Very nice :chef: Thank You.
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #3 of 15
ahah.. Very Nice
Good reads!
I'll give ya 3 :chef::chef::chef:
:ciao:
professionalism .
Reply
professionalism .
Reply
post #4 of 15
Thank you Chef.

Tony
post #5 of 15
Most, if not all of this Escoffier history is already posted by a truly great chef named Tallyrand out of New Zealand, and in a much more grammatically easier text to read. Also are included biographies on Careme, Julia, and many others. A great site!

http://www.geocities.com/napavalley/6454/index2.html

doc
post #6 of 15
Good Link Doc. I especially like the references to the ancient Egyptians that was great. Heres a tidbit, going away from Escoffier for a minute. Ancient Egyptians had sugar art on their tables as early as the 6th Century.Also most Egyptian Pharoahs passed away because of bad teeth. Reason being has they ground their corn meal the desert sand would get into the meal and over time it would wear down their teeth. They knew little of sanitation back then. Most never lived passed their mid 30s or 40s and most never lived to see their tombs completed with the exception of one and if memory serves me correct it was Rameses the Great that lived until his early 80s.Sorry for the off topic rant......
post #7 of 15
Sorry to take this even a little further off track, but CR if you want to read a fascinating book on food history, check out Reay Tannahill.
http://www.amazon.com/gp/product/051...lance&n=283155
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #8 of 15
Thread Starter 
? well that name sounds interesting "Tallyrand", is it his real name or is he referring to history of the real Spelling of the Master Chef "Taillevent" arround 1392.

regards

well no point any way you live from the internet
post #9 of 15
Thread Starter 
Anyway goodby for me here on this site, what do you actually mean whit your post, it is humbly smart and silly and has no educational contect.

regards

kaiser
post #10 of 15
Thread Starter 
just a question to you Facon, what do you truley mean and want to say?

regards

HS
post #11 of 15
Thread Starter 
one more to you to night read again, you may learn an additional aspect of Careme and Escoffier, which was not in the former translation.

regards

HS
post #12 of 15
Exactly what I typed. Very nice, Thank You.

What don't you understand about my reply ?

Does every post have to be educational ? NO.......

I was paying compliment to the initial post.:chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #13 of 15
kaiser.
I'm not a moderator of this forum. Though I am on mine.
Calling out someone if their post was legitimate is bad form, esp. when they give you a ty on your post. I know I've only been here for a few months but I know when I sense a moody person. This isn't a strike at you. Just a friendly chef asking to ease up. These boards are fun to read at work or home. So lets keep the info coming and the comparing and e-drama on cutting boards...
:beer:
Sorry mods. I had to say something.
:ciao:
professionalism .
Reply
professionalism .
Reply
post #14 of 15
My exact feelings. :chef: I also moderate on a forum.
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
Reply
post #15 of 15
Thread Starter 

speak up

hi,

i am not living in America, what is it what you want to say. Just be open Straight forward, as we have the time to speak in this live. contact me personally. Well chefs are never easy guys, but the most accommodating people in the spirit of service and a love to the profession to cater healthy food to people.

regards
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