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Culinary Arts

Introduction

In this article, there is a discussion about culinary effects at the beginning of 20th century by two French chefs Ceasar Ritz and Auguste Escoffier. If we go through their early lives we can see that, both of the chefs were interested in cooking and, making different dishes with their own ideas and, have greatly influenced the French kitchen. As we all know that, French have been the leaders of innovations and, modern concepts. Technology has been advanced and, each day bring new revolution and ideas. The ideas which were presented by Escoffier are still remember today, because these ideas are the essential parts of French Kitchen. Through these ideas, and concepts of simplicity and culinary arts, Escoffier had changed the kitchen of French and, contributed a lot in this field at the beginning of 20t century.

Discussion

Let us take a brief overview of Auguste Escoffier and his early life at the very first moment (Georges-Auguste, 1979). He was the French Chef who ran a restaurant and, a culinary writer. He had invented different cooking dishes and, methods to utilize cooking at the beginning of 20th century. He had developed different methods, and implemented changed in the modern French cruise that was why he was highly praised by famous chefs and gourmets of 20th century. He also modernized the Carême's styles and, elaborated the styles in a simple manner. He was considered as the pre-eminent chef of the 20th century and, new generation also praised his efforts and, liked his simplicity in culinary arts. He has introduced principles and, disciplines to the ordinary kitchen and, made it simpler. The method he organized kitchen was know still today as he mentioned his brigade de cuisine system and, different sections ran by chef de partie. His publication Le Guide Culinaire, is still used as the reference book in the major institutes of the culinary and kitchen. This book is used as the source as a text book and, cooking in different kitchens, and cooking institutes. Different chefs have adopted different methods prescribed by him today, and they are quite successful in their profession because of his publications and references.

If we take a look on his early life we can find that, he has taken birth in a small village Villeneuve-Loubet, Alpes-Maritimes (James, 1995). He got creative mind and took interest in cooking which was shown when he started apprenticeship in his uncle's restaurant which was located in Paris. He worked there until the Franc and Persian war broke out and, he became the chef of army. The experience of working with army led him to create good ideas in his mind and, started creating motivation towards culinary arts.Now we can notice how Auguste Escoffier met with Ceaser Ritz for the first time? He was running the restaurant of hotel Lucerne and, it was the summer season when he met Ceaser Ritz. These both men were creative and, took a firm decision to start a partnership as; ...