Auguste Escoffier: The Man Who Revolutionized the Kitchen. By Emilia Mendez Gamboa -

Auguste Escoffier: The Man Who Revolutionized the Kitchen

The influence of one man, Auguste Escoffier, is truly evident when we consider upscale restaurants, exquisite cuisine, and sophisticated cooking. Escoffier, also referred to as "The King of Chefs and the Chef of Kings," did more than simply cook; he revolutionized the entire field of professional cooking. Kitchens were chaotic before Escoffier.

Cooking was not regarded as a respectable job, and there was no true organization. But everything changed when he took over. He introduced the brigade system, which arranged the kitchen as a team with a designated responsibility for each cook (pâtissier, saucier, etc.). Even today, luxurious restaurants continue to adopt this technique.

He also made meal service more straightforward. Previously, every dish was served concurrently. Serving meals in courses, appetizers, main course, and dessert was a novel concept when Escoffier first proposed it. Today, it would seem completely natural. However, his impact extended beyond the company. Escoffier published the well-known cookbook Le Guide Culinaire, which is still consulted by cooks worldwide, and developed and refined innumerable recipes. The basic principles of good dining today are elegance, quality, and respect for ingredients, all of which he loved dearly.

Escoffier lived more than a century ago, yet his concepts are still relevant in every kitchen today. His legacy is evident whether you've ever dined at a classy food establishment, indulged in a decadent dessert, or seen a cookery show where everything functions like an automated device.

I believe that Auguste Escoffier was more than just a cook. He was a visionary and a great artist who elevated cooking to a prestigious career. Today's gastronomy wouldn't be the same without him.