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
|