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Anyone working in today’s restaurant industry at a high level should know the name Georges Auguste Escoffier.
Escoffier is one of the most important figures in food: he helped develop the cooking profession to new heights, codified the five mother sauces and produced the kitchen brigade system that is still in use in most restaurants today.
In the video below, fellow chef Michel Roux Jnr sets out to explore the life and work of Escoffier, even learning a few of his recipes along the way.
The video is long, but it focuses in on the entire story of Escoffier and explains just why the chef is such an important figure who is still relevant today.
If you really want to know more about the history of the chef profession, this is a must watch.