Statements (48)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:associatedWith |
gptkb:Culinary_Institute_of_America
|
| gptkbp:awards |
Legion of Honor
|
| gptkbp:birthDate |
1846-10-28
|
| gptkbp:contribution |
Codified_French_culinary_techniques
|
| gptkbp:cookingMethod |
gptkb:Culinary_Institute_of_America
Baking Grilling Braising Churning Curing Molecular gastronomy Roasting Searing Smoking Stewing Frying Glazing Clarifying Poaching Whipping Emulsifying Sautéing Steaming Blanching Pickling Fermenting Caramelizing Sauce making Sous-vide Haute cuisine Dehydrating Pressure cooking Infusing Confit |
| gptkbp:cuisine |
gptkb:French_cuisine
gptkb:Savoy_Hotel |
| gptkbp:deathDate |
1935-02-12
|
| gptkbp:famousFor |
Simplifying_French_cooking
|
| gptkbp:famousRival |
gptkb:Peach_Melba
|
| https://www.w3.org/2000/01/rdf-schema#label |
Jean Escoffier
|
| gptkbp:influenced |
Culinary_arts
|
| gptkbp:influencedBy |
gptkb:Auguste_Escoffier
|
| gptkbp:inspiration |
Culinary_professionals
|
| gptkbp:knownFor |
gptkb:Modern_French_cuisine
|
| gptkbp:legacy |
Escoffier_School_of_Culinary_Arts
|
| gptkbp:nationality |
French
|
| gptkbp:wrote |
Le Guide Culinaire
|