Essay on Auguste Escoffier

Cooking is something that has been around since the beginning and something that we cannot afford to loose. Cooking is what makes us human, what provides us with the right nutrients and what keeps us from falling into the industries trap. Michael Pollan’s The Cooking Animal reinforced my belief on the importance of home cooked meals and also expands it.

Written and narrated by chef Marcus Samuelsson, the autobiography Yes Chef shares the journey of a novice home cook transforming into an elite celebrity chef. Originally born in Ethiopia, a Swedish family adopted Samuelsson at the age of three due to the Ethiopian civil war. Samuelsson grew up in Sweden as a member of a middle-class Caucasian family, but throughout his life he traveled around the world in order to advance in his cooking career. Currently, Samuelsson owns multiple restaurants throughout the world, but New York City is where he calls home. He now resides in Manhattan, along with his wife and daughter. His goal in writing this book was to share his evolution from novice home cook to celebrity chef, and to

The Kursaal was a very elegant restaurant in the posh resort village of Wiesbaden. Escoffier was barely at the Kursaal ten days when MacMahon arrived in Wiesbaden and hired him as his chef de cuisine. There he spent the remainder of the war.

He was appointed Officer of the Order of the British Empire in the 2006 honors list for services to the hospitality industry and also been inducted into the Culinary Hall of Fame.

Chef Folse gained a lot of experience throughout his career. In 1970, he got his first step into the food and beverage industry at Howard Johnson’s Restaurant in Baton Rouge, Louisiana. After he worked in the hotel business for many years he opened his first small restaurant in 1976. On July 14, 1978 he opened his Lafitte’s Landing Restaurant in Donaldsonville, LA and in mid-1986, he started up his catering and events management division on White Oak Plantation in Baton Rouge. He continued on in mid-1991 with the Chef John Folse & Company Manufacturing which produces custom-manufactured foods for restaurants as well as retail and foodservice industries. Chef Folse then began his international television series, “A Taste of Louisiana” in 1990 and his radio show, “Stirrin’ It Up!” soon followed in August 1996.

There is no better way to start the culinary exposure of Sydney than to visit Ester Restaurant. A street-side restaurant in Chippendale, with a back-to-basics approach, Ester has been recognised at many platforms for its culinary bravado. The popular restaurant has won praises for its contemporary menu, smoky flavour and innovative use of the venue’s wood-fire oven, set in a former loading dock and garage. Ester is home to contemporary dining trend and will intoxicate you with its arched concrete features, open kitchen and laid-back but chic vibes. MasterChef Kunal Kapur places king prawns which are split, roasted in the wood-fired oven and slathered in burnt butter and capers on visitors must try list.

maximizing the flavor of every dish. By bringing in comfort food to the scene of higher end

Catherine de’ Medici was the Queen of France. She was Italian, but she lived in Paris France and even taught some of the French how to properly eat with a fork. Some foods such as artichokes, baby peas, candied vegetables puff pastry, and truffles would have never been introduced to the French cuisine without her. The fork was used in Italy when the rest of Europe looked at it as strange, but with her as royalty using it encouraged everyone else around her to try it as well. Her mother was a French princess making her royalty from the beginning although she did not start opening up with her ideas about food until after her marriage as some people think she did it to fit in. Catherine did her part to leave her mark during the renaissance in culinary history. Even in questionable times as when she could not conceive a child, it was thought to have been cured from her dietary style. Though she struggled with fertility, her dietary changes helped her to conceive nine children. When she moved, she brought a handful of reliable chefs with her to encourage this special diet to improve

Most people know Thomas Jefferson played an important part in American political history as the father of the Declaration of Independence and third president of the United States. What many people don’t know is that he played an important part in American food history as well. Thomas Jefferson is what someone would call a “foodie” or a person with an interest and passion for food. He kept a journal of his garden in Monticello, loved vegetables, and spent lots of time experimenting with and trying French cuisine as the Minister to France. There are ten known recipes recorded in Jefferson’s handwriting. Jefferson is also credited with bringing many popular present-day American foods to the United States.

Miami’s broad gastronomic landscape has transformed the region into an eminent dining destination. In addition to diverse cuisines, the restaurant scene is a combination of longtime establishments that have been pleasing appetites for decades and newer eateries dedicated to the latest cooking trend. With several of the restaurants hitting major milestones their illustrious deeds are inspirational for the newer kids on the culinary block. The results of this cross-pollinating effect are delectably rousing.

Which is the practice or art of choosing, cooking, and eating good food. In this food centric episode, Bourdain and Boulud travel back to Boulud's hometown of Lyon, France for a once in a lifetime experience of French cuisine's rich food culture and legendary chefs, with a focus on Nouvelle Cuisine innovator Paul Bocuse. Paul Bocuse is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Which is a similar trait to Copenhagen. Bocuse has made many contributions to French gastronomy both directly and indirectly, because he has had numerous students, many of whom have become famous chefs themselves. Like Mexico City chef Eduardo Garcia, chefs like Boulud, Bocuse, Mathew, Joseph, Alain, and many more chefs. Had to work their way up the restaurant chain to get to the top, hard work always pays

If one were only to measure the success of Chef Keller by his restaurants, he would be highly regarded both for his talent in the kitchen as well as his skill as a leader. Notwithstanding his success in the business world and how busy it has kept him, he has nonetheless added even more to his list of achievements as the years have gone by and his success and influence have grown. He has authored award winning cookbooks such as The French Laundry Cookbook wherein he reveals the secrets to the food that gained him his success as well as The Bouchon Cookbook which he wrote alongside Bouchon Chef Jeffrey Cerciello. More popularly, he acted as a consultant on the films “Spanglish” and “Ratatouille”.

Over the past years cooking has transformed. Technology and Science have found their way into cooking. Many different chefs have found ways to put science or technology into their dishes. One of those chefs is chef Grant Achatz. He has not only implemented Science and technology into his meals, but he has found creative ways to serve all of his dishes.

Because of passion with cooking and dream to be a chef, I have read a lot of cookbooks, regional culinary books and books about famous chefs, some of them are interesting but none of them was attracted to me the most. Normally, I just found some my favorite recipes in such books. However, “Letters to a young chef”, a book contains a collection of letters which Chef Daniel Boulud wrote to Alex Lee whom worked alongside Daniel for ten years as a passionate young cook, truly brings me desire to make my dream come true as much as help me to broaden my knowledge about culinary arts.

The Making of a Chef was a fascinating book that alternated my perspective on cooking giving me a clearer view of working through a culinary program. Michael Ruhlman gave readers a glimpse of life within the Culinary Institute of America, which is the most critical culinary school in the United States. Nothing is left to instinct or assumed information, everything is shown whether it is with culinary maths or precisely how you lay out unresolved issues for the ideal stock. Everything was just striven to be excellent, not good, nor O.K., but miraculously perfect.