Many considered him the “chef of kings and the king of chefs”. This is because he was one of the greatest modern chefs who had to change the vision not only of French cuisine but of cuisine in general. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay Escoffier 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 joyful family environment. Escoffier also once dreamed of becoming a sculptor, but at the age of 13 those dreams faded when he was sent to Nice. Escoffier's career began when he was 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 with determination to succeed. At the age of 19, Escoffier left his uncle's restaurant in Nice for an apprenticeship in Paris, France. While there the Franco-Prussian War began. Escoffier enlisted and served as an Army chef. During this period of service Escoffier became well acquainted with boxing; Escoffier undertook an in-depth study of canning and preservation techniques for foods such as meat and vegetables. He used this knowledge later in life. After his time in the army, Escoffier returned to Paris to resume his career as a chef. While there, he built an illustrious reputation. The fact that he was a chef of notable rank who served the public directly increased his popularity; especially considering that the greatest chefs of the time strictly worked only for royalty, nobility or private clubs. It wasn't until Escoffier met Cesar Ritz that his career really took off. They both met while Escoffier was managing the kitchen at the Hotel National in Lucerne, Switzerland. The two men formed a great bond and both opened The Carlton in London in 1899. Unfortunately, due to a nervous breakdown that Ritz suffered in 1901, Escoffier was left to manage the Carlton himself until 1919, shortly after Ritz's death . It was also during this period that Escoffier learned 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 the village where he was born, Villeneuve-Loubet. During his lifetime, Escoffier wrote many books and won numerous awards. One of his most important books, "Le Guide Culinaire", is a staple for learning French cuisine. What made Escoffier so great was not only his impact on the culinary world, but his other efforts as well. He was very philanthropic and created many programs and organizations to help feed the hungry and provide financial assistance to retired chefs. This led to him being awarded the “Legion d'Honneur” in 1919, being 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 in the dishes. Escoffier brought a new perspective to the industry. Please note: this is just an example. Get a custom paper from our expert writers now. Get a Custom Essay To simplify the art of cooking Escoffier eliminated the grandiose displays of nutrients; he reduced the classy figure served at a meal and emphasized the use of lighter, more nutritious seasonal sauces. He also had confidence in the hygiene and organization of the kitchen at home. The impact Escoffier has had not only on Gallic cuisine but also on the universe is enormous. “La bonne Cuisine est la base du véritable bonheur.”, which means “Good food is the foundation of true happiness” by.