Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods.
Much of Escoffier's technique was based on that of Marie-Antoine Careme, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Careme's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces.
In his later years, he established the Escoffier to pass his teachings. It's been more than one hundred and sixty year with many famous chef trained here in secret.
Fabian, the current head of Escoffier was the shadow chef responsible for training most modern chefs around the world. Only the most distinguished hotels were aware of this place and would always fight for a spot every year.
It was a place for those that knew or anyone that has stumbled to this place which was very rare.
