Known as "The Chef of Kings and the King of Chefs," Auguste Escoffier is a legend in the culinary world. He is the father of modern French cuisine whose contributions to the world of gastronomy include establishing the brigade kitchen system, codifying the recipes for the five mother sauces, and helping to elevate cooking to a respected profession. His book Le Guide Culinaire still serves as a major reference book for chefs and home cooks alike.
Source: The gourmet's guide to London (1914) by Nathaniel Newnham-Davis Auguste Escoffier
Next month, the Seven Chef collaborative dinner series will continue at POSH in Scottsdale with a dinner paying homage to the famous chef. At the Time Out dinner on Sunday, November 9, diners will travel through time as some of the Valley's top chefs re-create classic Escoffier dishes with a modern twist.More »