Georges Auguste Escoffier (1846 – 1935) is considered to be one of the greatest chefs who ever lived. He began his career in cooking at the tender age of 13, and never looked back. His professional career took a major turning point when he began collaborating with César Ritz (whose name and ethos live on in the ultra luxe Ritz hotels). Ritz was at that time in charge of the Savoy, and he secured the services of Escoffier for the hotel.
Escoffier changed fine dining forever. The great chef, Carême, had come before him. Under Carême’s influence, hundreds of dishes were all served at once, piled up high on a table that was dressed to extremes with pièces montées, architectural flourishes which took enormous skill to assemble, and excessive trimmings and garnishes which were seldom eaten.
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