|
gptkbp:instanceOf
|
Chef
|
|
gptkbp:associatedWith
|
gptkb:Culinary_Institute_of_America
gptkb:French_cuisine
Gastronomy
Food history
Restaurant management
Haute cuisine
Culinary_arts
Culinary_traditions
Culinary_influence
Culinary_innovation
Culinary_skills
Culinary_excellence
Culinary_techniques
Culinary_mentorship
Culinary_leadership
Culinary_legacy
|
|
gptkbp:awardedBy
|
Legion of Honor
|
|
gptkbp:born
|
October 28, 1846
|
|
gptkbp:contributedTo
|
Culinary_education
|
|
gptkbp:createdBy
|
gptkb:Peach_Melba
gptkb:Crêpes_Suzette
gptkb:Boeuf_Bourguignon
gptkb:Chateaubriand_steak
Tarte Tatin
|
|
gptkbp:developedBy
|
Kitchen brigade system
|
|
gptkbp:died
|
February 12, 1935
|
|
gptkbp:founded
|
The Ritz Hotel
|
|
gptkbp:founder
|
Food presentation
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Georges Auguste Escoffier
|
|
gptkbp:illustratedBy
|
A la carte dining
|
|
gptkbp:influenced
|
gptkb:Thomas_Keller
gptkb:Julia_Child
gptkb:Gordon_Ramsay
gptkb:Michelin_Guide
gptkb:Alain_Ducasse
Ferran Adrià
Culinary_arts
|
|
gptkbp:knownFor
|
gptkb:Modern_French_cuisine
Simplifying_French_cuisine
|
|
gptkbp:nationality
|
French
|
|
gptkbp:publishedBy
|
A Guide to Modern Cookery
|
|
gptkbp:servedIn
|
gptkb:British_Army
|
|
gptkbp:worksAt
|
gptkb:Savoy_Hotel
|
|
gptkbp:wrote
|
Le Guide Culinaire
|