Georges Auguste Escoffier

GPTKB entity

Statements (56)
Predicate Object
gptkbp:instance_of gptkb:Chef
gptkbp:associated_with gptkb:Culinary_Institute_of_America
gptkb:International_Culinary_Center
gptkb:Auguste_Escoffier_School_of_Culinary_Arts
the culinary arts community
the culinary heritage of France
the culinary profession
the evolution of restaurant cuisine
the history of French gastronomy
the legacy of French chefs
gptkbp:awarded_for gptkb:Legion_of_Honor
gptkbp:born October 28, 1846
gptkbp:contributed_to the development of the brigade system
gptkbp:cuisine gptkb:cuisine
gptkbp:died February 12, 1935
gptkbp:founded gptkb:the_Ritz_Hotel_in_London
https://www.w3.org/2000/01/rdf-schema#label Georges Auguste Escoffier
gptkbp:influenced gptkb:Julia_Child
gptkb:Michelin_Guide
gptkb:Gaston_Bachelard
culinary arts
food critics
modern gastronomy
food service operations
restaurant management practices
chefs around the world
the art of plating
gptkbp:known_for modern French cuisine
his role in the culinary revolution of the 19th century
creating the peach melba dessert
developing the concept of mise en place
his contributions to culinary techniques
his contributions to food presentation
his emphasis on fresh ingredients
his emphasis on technique and precision
his impact on culinary literature
his innovative cooking techniques
his legacy in culinary education
his recipes and cookbooks
his role in popularizing French cuisine worldwide
his role in the establishment of culinary schools
his role in the evolution of fine dining
his work in the military kitchens
simplifying classical French cooking
his role in the establishment of culinary standards
gptkbp:nationality gptkb:French
gptkbp:published A Guide to Modern Cookery
gptkbp:works_at gptkb:Savoy_Hotel
gptkb:Carlton_Hotel
gptkbp:wrote gptkb:Le_Guide_Culinaire
gptkbp:bfsParent gptkb:French_haute_cuisine
gptkb:Escoffier
gptkb:Marie-Antoine_Carême
gptkb:École_de_Gastronomie_Francaise_Ritz_Escoffier
gptkb:August_Escoffier
gptkbp:bfsLayer 6