Auguste Escoffier was born in the region of France, in October 1846. At the age of 13, his father took him to a restaurant that was owned by his uncle where he worked, which began his career that let him enjoy for 62 years.
His culinary career took him everywhere from Paris to Monte Carlo to Switzerland and to London. When the Franco-Prussian War began in 1870, Auguste was called to duty has the Chef de Cuisine. He became the first chef to do in-depth study of techniques for canning and preserving meats and vegetables, which was consider in this time period. Returning to life, Auguste restarted his career in Parisian restaurants, which moved him up to success. When he was in Monte Carlo, Auguste met Cesar Ritz. With them working together it brought changes in hotel industry development throughout the years. Both of them went to the same hotel called Savoy Hotel in London, where Auguste was the Head of Restaurant services, also which meant Ritz opened up several of his own hotels, for example Hotel Ritz in Paris, and the Carlton in London. The key player was Auguste in the restaurant ends. While working in Carlton, he developed a reputation in haute cuisine, and also at Savoy created his famous (Most) recipe, Peach Melba, who honored an Austrian singer Nellie Melba (Who was a guest at the hotel).Escoffier has the most career achievement and revolutionizing also modernizing the menu, where cooking is the art of organization of the professional kitchen. Auguste made the menu more simply by writing down dishes that would be served in order which was called Service a la Russe, and he also made the first a la carte menu. He basically simplified the art of cooking by getting rid of food displays and beautiful
