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Auguste Escoffier
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    (October 28, 1846-February 12, 1935)
    Born in Villeneuve-Loubet, France
    Birth name was Georges Auguste Escoffier
    Chef at Le Petit Moulin Rouge in Paris, The Golden Pheasant in Cannes, the Grand Hotel in Monte Carlo and the Savoy and Carlton Hotels in London
    Wrote 'Le Guide Culinaire' (1903)
    Created the dishes peach Melba and Melba toast
    Several of the recipes he 'created' were copied from 19th century chef Antoine Careme.
    He was let go from the Savoy for taking money from food suppliers.
    The recipes in 'Le Guide Culinaire' are daunting for a beginning cook.
    He is the father of modern French cuisine.
    'Le Guide Culinaire' remains a textbook in many culinary schools.
    He was married to Delphine Daffis for 50 years, until she died a few days ahead of him.
    Kaiser Wilhelm II told him, 'I am the Emperor of Germany, but you are the emperor of chefs.'
    He was the first chef awarded the Legion of Honor.
    He offered to teach one of his pastry chefs, Ho Chi Minh, the art of cuisine; if Ho had not gone into politics instead, the history of Asia may have changed.

Credit: C. Fishel

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