Known as the father of modern French cuisine or nouvelle cuisine. In 1963, a charismatic woman with a passion for French cuisine and an inimitable voice appeared before the cameras of the WGBH and introduced Americans to the art of French cuisine. At the pinnacle was the Chef de Cuisine (executive chef), responsible for all kitchen operations and all those that depended on him. So, while foodie founder Jefferson's love for wine is highly appreciated, his legacy also includes being the original defender of French cuisine in the United States.
Auguste Escoffier, in full Georges-Auguste Escoffier (born October 28, 1846 in Villeneuve-Loubet, France, died February 12, 1935 in Monte Carlo, Monaco), French culinary artist, known as “the king of chefs and the chef of kings”, who earned a worldwide reputation as director of the kitchens of the Savoy Hotel (1890-1909) and, more afternoon, at the Carlton Hotel, both in London. While in Paris with her husband, Julia enrolled at Le Cordon Bleu, where she attended French cooking classes. And Hemings worked as an apprentice with the best chefs in Paris and returned to teaching his brother Peter the art of French cuisine, eventually earning his freedom. Together with two French friends, Simone Beck and Louisette Bertholle, she co-wrote Mastering the Art of French Cooking, published in 1961, whose goal was to make French cuisine accessible to Americans.
I vaguely knew the name Auguste Escoffier a few months ago, but if they had asked me to summarize his life or its importance, I wouldn't have been able to do it, except to say that he was a pioneer of French cuisine. It was on a 1961 promotional tour for Mastering the Art of French Cooking that Julia had her first contact with public television, as a guest on a WGBH book review program called I've Been Reading. Among the other advances that can be attributed to the series, it was in The French Chef that WGBH first introduced subtitles for viewers who are deaf or hard of hearing. Georges Auguste Escoffier was born on October 28, 1846 under humble circumstances in the French town of Villaneuve-Loubet, not far from Niece.
These ideas were widely disseminated through Larousse Gastronomique (1993), a definitive work on classic French cuisine by Escoffier's friend, Prosper Montagné, a leading chef. If Hemings went to France as an apprentice to the best French chefs of the time, learned the techniques and dishes, and then returned to the United States and taught a slave the wonders of the French culinary tradition, Jefferson would grant Hemings freedom.