Having trained in the 1970’s my city and guilds qualifications were based around the teachings of king of chefs and chef of king Escoffier I have been a disciple ever since following his instructions and talking about during my time teaching and demonstrating,

so I thought I would dig out my old essay on his impact that I did back at college.

Georges Auguste Escoffier, the iconic French chef known as the father of modern cuisine, made hugly significant contributions that shaped the culinary world for ever.

His impact can still be felt today, as evidenced by the following notable inventions and concepts:

Introduction of discipline:

Escoffier believed in maintaining a well-disciplined kitchen to ensure safety. He implemented policies such as the prohibition of alcohol and swearing, creating a focused and respectful work environment. He also emphasised the importance of chefs wearing a full uniform, including the iconic toque blanche, which symbolized authority and prevented hair from contaminating the food.

The brigade system:

Escoffier introduced a hierarchical organisation in the kitchen, known as the brigade system. (no doubt helped by his time in the army)

This system divided the kitchen into different roles, from chefs to sous chefs and commis chefs, each with specific responsibilities. It enabled large functions to efficiently serve all guests hot food simultaneously.

The brigade system remains a prevalent practice in many kitchens to this day.

The bouillon cube:

Although origionaly developed by Maggie, Escoffier played a significant role in popularizing the bouillon cube in the late 19th century. This simple and convenient stock cube dissolved in water to create a quick and easy stock, saving valuable time in the kitchen. Today, bouillon cubes are a staple ingredient in kitchens worldwide.

Codification of the five mother sauces:

Escoffier is credited with defining and codifying the five mother sauces of French cuisine. These foundational sauces—béchamel, velouté, espagnole, hollandaise, and tomato sauce—formed the basis for countless other sauces and dishes.

Introduction of "nouvelle cuisine":

Escoffier's influence extended beyond traditional culinary practices. He contributed to the concept of "nouvelle cuisine," which emerged in the 1970s and emphasised lightness, freshness, and simplicity. Many principles associated with nouvelle cuisine, such as the use of seasonal ingredients and the importance of presentation, can be traced back to Escoffier's influence.

Modernisation of the menu:

Escoffier was one of the pioneers in promoting the a la carte menu, which listed all available dishes in a restaurant. This departure from the prix fixe menu, where all diners received the same dishes, provided more choice and convenience for diners. Additionally, it helped standardise the quality of food served in restaurants.

Elevated food presentation:

Escoffier revolutionised the art of food presentation. His meticulous attention to detail, use of sauces, and incorporation of garnishes transformed the way food was presented in restaurants. By enhancing visual appeal and adding flavour and texture, he elevated the dining experience. Today, Escoffier's principles of food presentation, such as using odd numbers, following the clock analogy, employing complementary colours, and creating height, continue to be influential in fine dining establishments.

Emphasis on seasonal ingredients:

Escoffier recognised the importance of using fresh, seasonal ingredients in culinary creations. He was among the first chefs to advocate for utilising the best ingredients available during specific seasons, ensuring optimal taste and quality.

Unintentional discovery of umami:

While not fully aware of it, Escoffier's veal stock reduction created a liquid rich in the umami taste, which we now recognise as a distinct flavour profile. His use of this umami-rich preparation delighted his customers, and its significance in modern sensory science is truly remarkable.

More than 5000 Recipes?:

Escoffier is credited with inventing numerous classic recipes that have stood the test of time. His culinary innovations have become cornerstones of modern cuisine. Some of the iconic recipes attributed to Escoffier include:

Pêche Melba: Escoffier created this exquisite dessert in honour of the Australian soprano, Dame Nellie Melba. It consists of poached peaches, vanilla ice cream, and raspberry sauce.

Tournedos Rossini: This elegant dish features beef tournedos (filet mignon) served on a slice of bread, topped with foie gras and truffle, and finished with a rich Madeira sauce.

Peach Melba Soup: A variation of the Pêche Melba, Escoffier crafted this refreshing soup using peaches, sugar, and raspberry puree.

Demi-Glace: Escoffier perfected the technique of creating demi-glace, a rich and concentrated brown sauce made from reduced veal or beef stock. It serves as a foundation for many other sauces.

Crêpes Suzette: This delightful dessert consists of thin pancakes (crêpes) served with a warm sauce made from caramelized sugar, butter, orange juice, and liqueur (usually Grand Marnier). The dish is flambéed tableside for added theatrics.

Bombe Néro: Escoffier created this show-stopping dessert, featuring a dome-shaped ice cream cake filled with various flavors and textures, typically covered in meringue and then flambéed.

Peach Melba Sorbet: Building upon the success of Pêche Melba, Escoffier introduced a sorbet version that captured the essence of the original dessert in a frozen form.

Veal Prince Orloff: This opulent dish consists of thinly sliced veal layered with mushrooms, cheese, and a velouté sauce. It is then baked until golden and served with additional sauce.

These are just a few examples of the classic recipes credited to Auguste Escoffier. His culinary creativity and mastery continue to inspire chefs around the world, and his contributions to gastronomy remain celebrated to this day.

one of my go to desserts consisting of a poached pear, vanilla ice cream, and chocolate glaze.However, the origin of its name, "Belle-Hélène," may pique curiosity. After he introduced the world to Pêches Melba. One might wonder if Escoffier named the dessert after a particularly captivating Hélène who inspired him romantically.

In my head, I imagine Escoffier alone in his restaurant, indulging in pears drenched in chocolate sauce from a tin, his thoughts consumed by an unrequited love. sadly, reality reveals a different tale. The combination was actually named after the satirical operetta "La Belle-Hélène," composed by Jacques Offenbach, which premiered in Paris in 1864.

The dessert was given this name to promote the operetta, which cleverly mocked the extravagance of Napoleon III's reign while recounting the tale of Helen of Troy. Hence, the "Belle-Hélène" dessert pays homage to the operetta's themes and adds to its allure.

Auguste Escoffier's genius as a culinary innovator continues to shape the field of gastronomy. His inventions, philosophies, and techniques have left an indelible mark on the way food is prepared, served, and enjoyed worldwide. We owe a debt of gratitude to this esteemed chef for his invaluable contributions.