|
gptkbp:instance_of
|
gptkb:Chef
|
|
gptkbp:bfsLayer
|
4
|
|
gptkbp:bfsParent
|
gptkb:César_Ritz
|
|
gptkbp:advocates_for
|
Quality over quantity in cooking
|
|
gptkbp:awards
|
gptkb:Legion_of_Honor
|
|
gptkbp:birth_date
|
1846-10-28
|
|
gptkbp:birth_place
|
Villeneuve-Loubet, France
|
|
gptkbp:children
|
gptkb:Jean_Escoffier
|
|
gptkbp:contributed_to
|
Culinary literature
|
|
gptkbp:contribution
|
Simplified classical French cooking techniques
|
|
gptkbp:cooking_method
|
Haute cuisine
|
|
gptkbp:cuisine
|
gptkb:product
|
|
gptkbp:death_date
|
1935-02-12
|
|
gptkbp:established
|
Culinary techniques
|
|
gptkbp:famous_dish
|
gptkb:Peach_Melba
|
|
gptkbp:founded
|
gptkb:Culinary_Institute_of_America
|
|
gptkbp:founder
|
gptkb:The_Ritz_Hotel
|
|
gptkbp:full_name
|
gptkb:Georges_Auguste_Escoffier
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
August Escoffier
|
|
gptkbp:influenced
|
gptkb:Michel_Roux
gptkb:Thomas_Keller
gptkb:Julia_Child
gptkb:Gordon_Ramsay
gptkb:Marco_Pierre_White
gptkb:Alain_Ducasse
gptkb:Heston_Blumenthal
Culinary arts
|
|
gptkbp:influenced_by
|
gptkb:Marie-Antoine_Carême
The brigade system in kitchens
|
|
gptkbp:inspired
|
Culinary schools worldwide
|
|
gptkbp:is_promoted_by
|
Seasonal ingredients
|
|
gptkbp:known_for
|
gptkb:product
gptkb:Escoffier's_culinary_hierarchy
Culinary excellence
Culinary traditions
Modern French cuisine
Culinary practices
Culinary education
Culinary innovation
Culinary standards
Culinary techniques
Culinary trends
Culinary legacy
Culinary mentorship
Culinary philosophy
Culinary professionalism
Culinary vision
Escoffier's sauces
|
|
gptkbp:legacy
|
gptkb:Escoffier_School_of_Culinary_Arts
|
|
gptkbp:nationality
|
gptkb:French
|
|
gptkbp:served_in
|
gptkb:Franco-Prussian_War
|
|
gptkbp:spouse
|
gptkb:Delphine_Escoffier
|
|
gptkbp:works_at
|
gptkb:Savoy_Hotel
|
|
gptkbp:works_with
|
gptkb:Henri_Charpentier
|
|
gptkbp:wrote
|
gptkb:Le_Guide_Culinaire
A Guide to Modern Cookery
|