He was considered by many people to be the “chief of kings and the kings of chefs.” Indeed, he was one of the greatest modern chefs, changing the outlook not only on French cuisine but on cuisine in general. Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”?Get the original essayEscoffier was born on October 28, 1846, in a small village called Villeneuve-Loubet, near the city of Nice, France. His parents were Jean-Baptiste and Madeleine Escoffier. His father was a blacksmith. Escoffier grew up in a very happy family environment. Escoffier even dreamed of becoming a sculptor, but at the age of 13, those dreams faded when he was sent to Nice. Escoffier's career began at the age of 13; when he was sent to work in his uncle's restaurant in Nice. Escoffier learned a lot from his apprenticeship by working hard and being determined to succeed. At the age of 19, Escoffier left his uncle's restaurant in Nice for an apprenticeship in Paris, France. This is where the Franco-Prussian War began. Escoffier enlisted and served as leader of the army. During this time of service, Escoffier became well acquainted with the cannery; Escoffier undertook an in-depth study of canning and preservation techniques for foods such as meats and vegetables. He used this knowledge later in his life. After his time in the army, Escoffier returned to Paris to resume his career as a chef. There, he built an illustrious reputation. The fact that he was a notable leader who served the public directly increased his popularity; especially since the greatest chefs of the time worked strictly only for royalty, nobility or private clubs. It was not until Escoffier's meeting with César Ritz that his career really took off. They both met while Escoffier was running the kitchen at the Hotel National in Lucerne, Switzerland. The two men created a strong bond and both opened the Carlton in London in 1899. Unfortunately, due to a nervous breakdown that Ritz had in 1901, Escoffier had to run the Carlton himself until 1919 , shortly after Ritz's death. It was also at this time that Escoffier discovered the practice of the à la carte menu. In 1935, Escoffier died at the age of 88 shortly after his wife; he was buried in his native village, Villeneuve-Loubet. During his life, Escoffier wrote numerous books and won numerous awards. One of his most important books, "Le Guide Culinaire", is a must-have when learning French cuisine. What made Escoffier so great was not only his impact on the culinary world, but it also persuaded other efforts. He was very philanthropic and created many programs and organizations to help feed the hungry and provide financial assistance to retired chefs. This earned him the Legion of Honor in 1919, becoming the first chef to receive this honor. It should also be noted that before Escoffier, French cuisine was overly complicated and exaggerated, masking the ingredients of the dishes. Escoffier brought a new perspective to the industry. Keep in mind: this is just a sample. Get a personalized article from our expert writers now. Get a Personalized Trial To simplify the art of cooking, Escoffier eliminated grandiose demonstrations of nutrients; reduce the class figure served during a meal and emphasize the use of lighter sauces and seasonal nutrients. He was also responsible for sanitation and the organization of the kitchen..