Auguste Escoffier was famous for what activity?
Auguste Escoffier Auguste Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French "haute cuisine", but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as "roi des cuisiniers et cuisinier des rois" ("king of chefs and chef of kings"—though this had also been previously said of
Auguste Escoffier dinner all white and pink, "Borscht" striking the deepest note, "Filets de poulet à la Paprika" coming next, and the "Agneau de lait" forming the high note." One of his famous students was Akiyama Tokuzō Japanese imperial chef in the Ritz Hotel in Paris. In 1928, he helped create the World Association of Chefs Societies and became its first president. Escoffier died on 12 February 1935, at the age of 88, two weeks after his wife Delphine. Auguste Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized