Podcasts about Auguste Escoffier

In this episode of Fabulously Delicious, The French Food Podcast, we set the table for one of France's most theatrical desserts: the Crêpe Suzette. A delicate pancake bathed in a luscious, citrusy, and buttery sauce, then flambéed with flair—this dessert is as much a visual performance as it is a culinary delight. But beyond the flame and flavor lies a mystery: who really invented it? Was it a young apprentice serving royalty, a Parisian actress with stage presence to spare, or a romantic royal rendezvous? Host Andrew Prior takes listeners on a journey through the tangled, tantalizing tales of Crêpe Suzette's origin. From Henri Charpentier's alleged kitchen mishap for the Prince of Wales, to the stage antics of actress Suzette Reichenberg and the culinary refinement of legendary chef Auguste Escoffier, this episode dives deep into competing claims, cultural context, and delightful drama. Even Larousse Gastronomique chimes in with its own skeptical take on the more romanticized versions. As always, Andrew spices up the storytelling with fascinating historical detail, a dash of wit, and plenty of gastronomic insight. Alongside the main origin stories, he shares how Crêpe Suzette evolved through time with creative variations across France—like the whisky-flambéed Micheline Crêpe from Bordeaux, or the fruity Laurette pancakes served with Bar-le-Duc jam. It's a delicious reminder that French cuisine is always reinventing itself while honoring tradition. Whether you're a fan of flambé, a French food lover, or just here for the stories behind the classics, this episode is your perfect serving of dessert history with a side of showbiz. So, pour yourself a glass of something bubbly and enjoy the magic behind one of France's most iconic sweets. Bon appétit! Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠www.andrewpriorfabulously.com⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠https://www.andrewpriorfabulously.com/product-page/paris-a-fabulous-food-guide-to-theworld-s-most-delicious-city⁠ Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit ⁠https://www.andrewpriorfabulously.com/vienne-residencies⁠ for more information. Have your own recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email ⁠⁠contact@andrewpriorfabulously.com⁠⁠ for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Revisit The Story of Auguste Escoffier In this episode of Fabulously Delicious: The French Food Podcast, we revisit an episode from our second series of Fabulous Delicious The French Food Podcast about the life of Auguste Escoffier. Join Andrew Prior, your host and passionate explorer of French food history, as we uncover the rise and fall of François Vatel. Pour yourself a glass of wine, indulge in a decadent treat, and settle in for this deeply moving tale of a man whose life and legacy continue to inspire chefs and food lovers to this day. Bon appétit! Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

News; birthdays/events; Ashley got invited to a karaoke party...would you go?; word of the day. News; game: quiz; game: feud; what's your favorite part of your day? News; life hacks we can all use; more and more of us are cooking for our pets; game: calendar trivia. News; unusual but helpful uses for your blow dryer; most people discovered their favorite candy at age 11 and it's still their fav...true for you?; goodbye/fun facts....National Peach Melba Day. French chef Auguste Escoffier invented the elegant dessert in 1892 The chef was known for naming his creations after famous people and this dessert honored Australian soprano, Nellie Melba. While the original recipe is a dish made from peaches, raspberry sauce, and vanilla ice cream, multiple recipes change up the ingredients to suit various tastes and create slightly different flavor combinations. so it's basically a sundae with a bougie name.

Auguste Escoffier, surnommé "Le cuisinier des rois et le roi des cuisiniers", a marqué l'histoire de la gastronomie en modernisant la cuisine française. Auteur du célèbre guide culinaire, il a compilé plus de 5 000 recettes, devenant une référence mondiale pour les chefs. Il était un fervent défenseur de la transmission du savoir et de la formation professionnelle, insistant sur l'importance d'apprendre les bases avant d'innover. Ambassadeur des produits français, Escoffier a promu l'excellence culinaire à travers le monde, notamment lors des prestigieux dîners Épicure, organisés simultanément dans plusieurs pays. Visionnaire, il a mis en avant des valeurs sociales, soutenant les familles des cuisiniers pendant la guerre et luttant contre la pauvreté dans son métier. Pour Escoffier, la cuisine n'était pas seulement un art, mais un moyen de créer de l'émotion et du lien social, consolidant ainsi son héritage intemporel. Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Auguste Escoffier, en collaboration avec César Ritz, a révolutionné l'hôtellerie de luxe et la gastronomie en créant des standards encore influents. Il est à l'origine du système de brigade en cuisine, structurant les équipes pour une efficacité optimale. Précurseur scientifique, il a intégré des principes techniques pour sublimer les ingrédients tout en simplifiant les recettes. Escoffier a également su utiliser la presse pour promouvoir son art, popularisant des créations comme la Pêche Melba. Visionnaire, il a modernisé la cuisine tout en valorisant le cadre et l'expérience globale du repas. Son héritage alliant tradition et innovation reste une référence mondiale en gastronomie. Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Auguste Escoffier, né en 1846 à Villeneuve-Loubet, est considéré comme le père de la gastronomie moderne. Il a révolutionné l'organisation des cuisines en créant la brigade, simplifiant les menus et introduisant des techniques modernes pour préserver les saveurs des produits. Ses créations emblématiques, comme la pêche Melba, et son guide culinaire, contenant plus de 5 000 recettes, ont laissé un héritage durable. Escoffier a transformé la cuisine en un art structuré et accessible, tout en humanisant les conditions de travail des cuisiniers. Ambassadeur des produits français, il a promu la gastronomie à l'international. Visionnaire, il a allié créativité, rigueur et pédagogie, transmettant son savoir aux générations futures. Sa quête de simplicité et de qualité a marqué une nouvelle ère, plaçant la cuisine française au sommet de l'excellence mondiale. Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Auguste Escoffier, figure emblématique de la gastronomie moderne, a révolutionné l'art culinaire par ses innovations et sa vision humaniste. Né en 1846, il a débuté dans des conditions modestes, développant un respect profond pour les produits et l'évitement du gaspillage. Pendant la guerre franco-prussienne, il a perfectionné son ingéniosité en cuisine face aux restrictions alimentaires. Visionnaire, il a instauré les brigades en cuisine pour une meilleure organisation, valorisant ses équipes et professionnalisant le métier avec des uniformes comme la toque. Collaborant avec César Ritz, il a défini les standards des cuisines de palace et a œuvré pour la reconnaissance sociale des cuisiniers. Auteur d'un guide culinaire intemporel, Escoffier a allégé les plats traditionnels tout en préservant les saveurs originelles. Défenseur de la formation et de la transmission du savoir, il a laissé un héritage mondial qui influence encore aujourd'hui les chefs et cuisines professionnelles. Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Szederkényi Olga: Krimik és krémek - Agatha Christie és Escoffier mester randevúja Gourmandiában A szerzővel Juhász Anna beszélget Közreműködik: Ember Márk Mi volt Agatha Christie kedvenc koktélja? Mit reggelizik Miss Marple? És mi baja van Poirot-nak az ötórai teával? Szederkényi Olga rendhagyó szakácskönyvében egyszerre van jelen francia és angol kulinária művészete, no meg a méregkeverés tudománya: éppoly szerves része a jégből faragott hattyúban feltálalt Peche Melba, mint a romantikus körülmények közt odaégetett sült hering, és persze az arzénes curry. Írni, főzni és gyilkolni: e könyv lapjain e háromszöget járjuk be Agatha Christie életén és regényein, valamint a francia "szakácskirály" Auguste Escoffier receptjein keresztül. A Helikon Kiadóval közös program. A Program a Liszt Ünnep Nemzetközi Kulturális Fesztivál keretében a Müpa szervezésében valósul meg. A programok a Bookline és a Volvo támogatásával valósulnak meg. Az esemény médiapartnere a Könyves Magazin és a We Love Budapest. A beszélgetés a 2024-es Őszi Margó Irodalmi Fesztiválon hangzott el.

¿Qué es y dónde se esconde la vocación? Pol Contreras empezó a trabajar en el Hotel Pessets de Sort con 15 años. Él solo quería dinero para salir con sus amigos pero encontró en esa cocina algo que le gustaba. Entró en pastelería porque esa era la vacante y yo me pregunto por el curioso proceso en el que encontramos, con ese punto de suerte, una vocación temprana. Intuyo que así funcionan las cosas en la vida, por accidente. Pol sigue trabajando hoy en la restauración, chef pastelero del restaurante Echaurren, y produce de forma artesanal sus propios chocolates, en un proyecto con carácter. La pasión marca la diferencia en este mercado en competencia perfecta. Kapital es posible gracias a sus colaboradores: ⁠Cuidado con las macros ocultas⁠. El podcast de Cuatroochenta. ¿Te interesa la tecnología? ¿Quieres conocer y entender más sobre su impacto en nuestro día a día? Escucha Cuidado con las macros ocultas, reconocido como Mejor Podcast Conversacional 2024 en los Podcast Days. Con la ayuda de expertos de referencia explican cómo la tecnología nos ayuda a recorrer la distancia entre lo que hacemos y lo que somos capaces de hacer. Están ya en su cuarta temporada y han hablado sobre la tecnología que hay detrás de un hospital o una cerveza, el hacking ético o su impacto en la economía de la atención. Escúchalo en tu plataforma de audio o en su página web. Patrocina Kapital. Toda la información en este link. Índice: 1:30 El cambio de paradigma en elBulli. 13:28 La sala de l'esperit del temps. 16:05 Trabajar con Ferràn Adrià. 20:20 La invención de la cocina. 28:08 Un slogan de Toni Segarra: 100% cacao, 0% chocolate. 36:00 Las 24 horas, los 365 días. 42:25 El icónico toro de Picasso. 49:45 Ferrero Rocher, el mejor bombón del mundo. 58:02 Montar una fábrica de chocolate en Vietnam. 1:05:26 ¿Por qué asociamos el chocolate a los postres? 1:17:29 Un proceso de producción irregular. 1:28:14 Añadas del chocolate. 1:36:12 Cómo el precio del oro afecta el precio del cacao. 1:42:29 El que lo hace por el dinero raramente se divierte. Apuntes: Oído. Pol Contreras. El Bulli: historia de un sueño. David Pujol. El Bulli: el último vals. Vicenç Asensio. L'invention de la cuisine. Paul Lacoste. Una historia de la Nouvelle Cuisine. Oscar Caballero. La guía culinaria. Auguste Escoffier. Del arte de cocinar. Bartolomeo Scappi. L'arte della cucina francese nel XIX secolo. Marie-Antoine Carême. La ética del hacker. Pekka Himanen.

Revisit The Story of Édouard Nignon In this episode to celebrate the birthday of Édouard Nignon today we celebrate the life and legacy of Edouard Nignon, an extraordinary French chef often overshadowed by contemporaries like Auguste Escoffier. Known as a true visionary, Nignon's dedication to French cuisine and his adventurous approach to flavors marked him as one of the unsung culinary masters of his time. From humble beginnings as a young kitchen apprentice, Nignon rose to prominence in Paris's elite restaurants before embarking on an illustrious international career that took him across Europe and beyond. Listeners are taken on a journey through Nignon's career highlights, including his work with royalty and nobility in Austria, Russia, and England. Not only did he create dishes that delighted the palates of emperors and high society, but he also earned a reputation for combining French techniques with bold and unique flavors. His time spent at prestigious establishments, including Claridge's in London and the Hermitage in Moscow, illustrates how he helped spread French culinary traditions across borders while embracing other cultures' flavors. Nignon's life was also marked by personal challenges and resilience. The episode explores his return to France, where he continued his influence by writing celebrated cookbooks and founding a culinary institute. Despite health struggles, his commitment to sharing his culinary knowledge never wavered, and he left a lasting impact on French cuisine through his writing and mentorship of future culinary icons. Finally, we learn of Nignon's contributions to modern cooking and his emphasis on clear broths, subtle seasoning, and inventive techniques that inspired Nouvelle Cuisine. This episode offers listeners a glimpse into the life of a chef who, despite not being widely known today, paved the way for modern French culinary innovation. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

J'aime les croquettes. Rien de surprenant en Belgique, nous aimons tous les croquettes, croquettes au fromage et la plus noble des croquettes, la croquette aux crevettes. Oui mais depuis quand ? Sommes-nous les inventeurs de la préparation de croquettes à base d'une béchamel ? Pas sûr ! La croquette, le cromesquis, c'est un incontournable des livres de recettes des grands chefs français de la fin 19°, début 20°. Auguste Escoffier en 1903 publie dans son Guide Culinaire : Croquettes de Homard — Salpicon de chair de homard, champignons et truffes, lié d'une sauce Béchamel réduite, finie au Beurre rouge, et relevée au Cayenne... — Croquettes en forme d'ovales pointus. Accompagnement : Sauce Homard légère. ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCer

Updating the legacy of Auguste Escoffier with some brand new flavours and techniques at "Taste Week" in Paris.

¡Bienvenidos al episodio número 49 de Bistronomie y Turismo, un podcast de El Economista, soy Paty Ortega y hoy les traemos una experiencia culinaria única, profundamente arraigada en la historia y el legado de uno de los más grandes maestros de la cocina: Auguste Escoffier.

This is a Vintage Selection from 2006The BanterThe Guys discuss new trends in desserts as Francis nurses his sugar hangover.The ConversationThe Restaurant Guys hear the tale of Steven Rinella's experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier's book Le Guide Culinaire. From turtles to elk to blue trout, don't miss this epic adventure! (You won't believe what he went through to acquire squab.)The Inside TrackThe Guys were fascinated by Steven Rinella's determination to cook obscure dishes from Escoffier and were eager to speak with him. “You just kind of get a sense that you want the world to be sort of as big and as beautiful as it can be. And that sense for me comes very much just from being around animals and seeing animals and having  the occasion  to eat them,” Steven Rinella on The Restaurant Guys Podcast 2006BioSteven Rinella is the host of the long-running television show MeatEater and top-ranked MeatEater podcast. and the audio original, MeatEater's Campfire Stories: Narrow Escapes and More Close Calls.The Scavenger's Guide to Haute Cuisine was the first of many books authored by Rinella. He is the New York Times bestselling author of ten books dealing with wildlife, hunting, fishing, and wild game cooking, most recently Outdoor Kids in an Inside World: Getting Your Family Out of the House and Radically Engaged with Nature.He is the recipient of the Conservation Achievement Award from The Theodore Roosevelt Conservation Partnership.InfoSteven Rinella's bookThe Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste EscoffierSteven Rinella's YouTube channelMeatEater - YouTubeSteven Rinella's Podcasthttps://www.themeateater.com/listen/meateaterOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysSupport the Show.Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

Subscriber-only episode**This is an commercial-free version available to Restaurant Guys Regulars. Subscribe today!**Click Below!https://www.buzzsprout.com/2390435/supportThis is a Vintage Selection from 2006The BanterThe Guys discuss new trends in desserts as Francis nurses his sugar hangover.The ConversationThe Restaurant Guys hear the tale of Steven Rinella's experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier's book Le Guide Culinaire. From turtles to elk to blue trout, don't miss this epic adventure! (You won't believe what he went through to acquire squab.)The Inside TrackThe Guys were fascinated by Steven Rinella's determination to cook obscure dishes from Escoffier and were eager to speak with him. “You just kind of get a sense that you want the world to be sort of as big and as beautiful as it can be. And that sense for me comes very much just from being around animals and seeing animals and having  the occasion  to eat them,” Steven Rinella on The Restaurant Guys Podcast 2006BioSteven Rinella is the host of the long-running television show MeatEater and top-ranked MeatEater podcast. and the audio original, MeatEater's Campfire Stories: Narrow Escapes and More Close Calls.The Scavenger's Guide to Haute Cuisine was the first of many books authored by Rinella. He is the New York Times bestselling author of ten books dealing with wildlife, hunting, fishing, and wild game cooking, most recently Outdoor Kids in an Inside World: Getting Your Family Out of the House and Radically Engaged with Nature.He is the recipient of the Conservation Achievement Award from The Theodore Roosevelt Conservation Partnership.InfoSteven Rinella's bookThe Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste EscoffierSteven Rinella's YouTube channelMeatEater - YouTubeSteven Rinella's Podcasthttps://www.themeateater.com/listen/meateaterOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

In this episode of Fabulously Delicious, The French Food Podcast, host Andrew Prior takes us on an enlightening journey through the rich history of French cuisine, focusing on the lives and legacies of influential French chefs. We begin with Auguste Escoffier, often described as the 'king of chefs,' whose innovations in the kitchen set the foundation for modern French cooking. Pryor details Escoffier's career from his early days as an apprentice to his pioneering role in organizing the kitchen brigade system. The episode also profiles other notable chefs like Edouard Nignon, Elizabeth Brassart of Le Cordon Bleu fame, Eugénie Brazier, the first woman to achieve three Michelin stars, and Gaston Lenôtre, the father of modern French pastry. Each chef's unique contributions and enduring influence on French gastronomy are explored, highlighting their dedication to culinary excellence and innovation. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Bouillon minute, c'est l'émission où les animateurs Pascal et Emeric discutent entre eux d'un sujet de culture culinaire.Et nouveau format pour cet épisode, puisqu'on simule un entretien avec Auguste Escoffier (né en 1846 et décédé en 1935).Pascal tient le rôle du cuisinier français légendaire: il nous parle de son parcours, des changements majeurs qu'il a apporté dans la cuisine occidentale, et de l'influence qu'il tient encore aujourd'hui dans la gastronomie mondiale.Références:L'Aide-Mémoire Culinaire, A. Escoffier, 1919 (Flammarion)Souvenirs culinaires, A. Escoffier (Mercure de France)Le Maître des Saveurs, Michel Gall, 2001 (Éditions de Fallois)Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Send us a Text Message.Could culinary schools be the answer to the ever-growing demand for skilled talent in today's food industry? Join us on this episode of Walk-In Talk as we chat with Chef Kirk Bachman, President and Provost of Auguste Escoffier School of Culinary Arts, to uncover the crucial role culinary education plays in shaping the next generation of chefs. We also revisit last week's inspiring conversation with Chef Thom Favorin from Crab Island Seafood Company, and don't miss our exclusive updates from the Bocuse d'Or competition in New Orleans, where Chef Pooch Rivera interviews top culinary talents.In this episode, we traverse the milestones of culinary careers through personal stories and professional insights. From the highs of the Bocuse d'Or to the heartfelt moments of coaching Little League baseball, Kirk shares a journey as the son of a master baker in Germany, emphasizing the timeless importance of education, perseverance, and customer service. We discuss the changing landscape of culinary education, focusing on the adaptability and problem-solving skills essential for today's students, while also touching on the rise of online culinary programs.Don't forget to follow the school: www.escoffier.edu and check out Chef Kirk's podcast, The Ultimate Dish, for more culinary inspiration! Get ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

On our 100th episode, we commemorate the Escoffier legacy with guest Michel Escoffier, honoring the monumental influence of Auguste Escoffier in modern cuisine. Hear the fascinating history and continuing impact of Escoffier's innovations from the brigade system to Peach Melba, as told by his great-grandson. Learn how Auguste Escoffier, the father of French cuisine, not only revolutionized the culinary world but also instilled a humanitarian spirit in the profession. Join us to discover how Escoffier's legacy lives on in kitchens around the globe. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

O famoso chef francês morreu há 89 anos.

To celebrate our 100th episode, today's special guest is Michel Escoffier, the great-grandson of our school's namesake Auguste Escoffier, renowned as the ‘King of Chefs' and the pioneer of modern French cuisine.Michel holds the esteemed position of President at the Auguste Escoffier Foundation and Museum in Villeneuve-Loubet, France. Additionally, he serves as an advisory board member at the Auguste Escoffier School Of Culinary Arts. His dedication revolves around preserving the enduring legacy of his great-grandfather. Michel, along with his father, authored "Souvenirs Inédits," a publication later translated by his wife into "Auguste Escoffier: Memories of My Life" in 1996. Beyond this, Michel remains actively engaged in global events, forging partnerships with organizations bearing the famous Escoffier name.Listen as Michel talks about encouraging culinary innovation, his vision for the future, and remembering Auguste Escoffier.*Consider your situation and resources to determine what is affordable and on budget, for you.

At the turn of the 20th century, this French chef, writer, and restauranteur shaped the way that modern restaurants work, from the way kitchens are run to the experience of dining. Anney and Lauren explore the life and impact of Auguste Escoffier.See omnystudio.com/listener for privacy information.

Wir springen in dieser Folge ins Frankreich des 19. Jahrhunderts, wo in einem kleinen Dorf an der Côte d'Azur ein Junge das Licht der Welt erblickt, der die Welt der Spitzenküche nachhaltig beeinflussen wird. Gemeinsam mit dem Hotelier Cäsar Ritz wird er das nicht nur in Frankreich, sondern vor allem auch Großbritannien tun. Dass der Erfolg von einem Skandal überschattet wird, wird ihm und seinem Vermächtnis allerdings keinen Abbruch tun. //Literatur - Kenneth James. Escoffier: The King of Chefs. 2006. - Luke Barr. Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class. 2018. Das Episodenbild zeigt Escoffier im Jahr 1914. //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte NEU: Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts oder wo auch immer dies möglich ist rezensiert oder bewertet. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt!

Nellie melba a la pêche Nous sommes le 30 mai 1907, à Londres, à l'hôtel Carlton. Auguste Escoffier, célébrissime cuisinier français écrit : « En donnant le nom de Melba à l'une de mes innovations, j'ai voulu rendre hommage à la brillante artiste, et lui consacrer un souvenir, en reconnaissance de ses témoignages de sympathie. C'est lors de l'ouverture de l'hôtel Ritz, à Paris, que Mme Melba me fit, un jour, part de l'adoration qu'elle avait pour la Pêche Cardinal au coulis de framboise, me témoignant le désir de lui en donner la recette, ce que je fis avec le plus agréable empressement. Et c'est en écrivant cette recette que je conçus l'idée de créer la Pêche Melba ; mais il était important de conserver le caractère de cette préparation et de rechercher un élément nouveau qui, tout en ne dénaturant pas le goût de la framboise et de la pêche, en augmentât plutôt la finesse. Je trouvai que rien ne pouvait être plus parfait, que de coucher la délicate pêche sur un lit de mousse glacée à la vanille et de la recouvrir de sa robe de cardinal (le coulis de framboise). Dès cet instant, la Pêche Melba était créée, et ce fut à l'ouverture du Carlton Hôtel, à Londres, que pour la première fois elle « entra en scène ». C'et donc Nellie Melba, l'une des plus brillantes divas de son époque, adulée de Londres à New York, qui serait à l'origine du dessert qui porte son nom… Où s'arrête l'histoire avant que ne commence la légende ? Invité : Pierre Leclercq, membre du Centre de Gastronomie Historique, collaborateur scientifique de l'université de Liège et animateur du site « Le petit lancelot ». Sujets traités : Nellie Melba, Auguste Escoffier, artiste, Pêche Cardinal, cuisine, recette, pêche, Carlton Hôtel, légende Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 15h sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/5936 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

“Sophisticated Fun” is the mantra for Chef Michael Mignano, Executive Chef/Culinary Director at The Pierre, a Taj Hotel. Since 1930, this iconic hotel has defined “timeless New York City luxury,” and Auguste Escoffier was the opening chef and designer of the original kitchen. Chef Mignano continues this outstanding legacy of luxury and hospitality at The… The post Sophisticated Fun with Chef Michael Mignano, Executive Chef and Culinary Director at The Pierre appeared first on Kitchen Chat.

On this episode, Ragnar speaks with Kirk Bachmann, President and Provost of Auguste Escoffier School of Culinary Arts in Boulder, Colorado. They dive into Kirk's rich and fascinating carrer as a chef and educator, and take the pulse of culinary education today. Hear Kirk's insights on how culinary training has changed and how it's evolving. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

"Sophisticated Fun" is the mantra for Chef Michael Mignano, Executive Chef/Culinary Director at The Pierre, a Taj Hotel.  Since 1930, this iconic hotel has defined "timeless New York City luxury," and Auguste Escoffier was the opening chef and designer of the original kitchen.  Chef Mignano continues this outstanding legacy of luxury and hospitality at The Pierre.   To honor and celebrate Karl Lagerfeld during the most recent Met Gala, Chef Mignano prepared exquisite  amenities for the guests.  After much research, Mignano discovered that Lagerfeld thought that  buttered toast was the ultimate in luxury. Mignano creatively included a miniature toast with a side of French butter in the dish.     Hospitality is effervescent at The Pierre, not only to guests but to fellow co-workers.  Many staff members have worked at The Pierre for their whole career, including  Chef Santiago, the most senior culinary staff member Chef Santiago who has worked at The Pierre since 1981. Chef Mignano learned at an early age from Chef David Bouley that an executive chef should know every aspect of preparing a meal in case someone doesn't show up.     Chef Mignano is probably one of the only chefs  who can prepare a savory banquet for 400 guests while perfecting a wedding cake at the same time.     To learn more visit https://www.Kitchenchat.info or Webtalkradio.com. To watch this episode on Youtube follow this link: https://youtu.be/RxuWyeSqrbA 

Welcome to the new Kitchen Chat series called A Taste of Luxury, History and Hospitality. In this first episode, we will visit The Pierre New York, A Taj Hotel. This iconic place has defined luxury and hospitality since 1930 in New York City. The culinary history is epic in that Auguste Escoffier, known as the… The post Kitchen Chat: A Taste of Luxury, History and Hospitality The Pierre New York, A Taj Hotel appeared first on Kitchen Chat.

Welcome to the new Kitchen Chat series called A Taste of Luxury, History and Hospitality. In this first episode, we will visit The Pierre New York, A Taj Hotel. This iconic place has defined luxury and hospitality since 1930 in New York City. The culinary history is epic in that Auguste Escoffier, known as the father of the world's chefs, was the opening chef at The Pierre and even designed the kitchen. As a frequent guest of the hotel and a member of Les Dames d'Escoffier, I wanted to learn more about The Pierre.  Here is the video link to this special Kitchen Chat https://youtu.be/DLuiEpx0Nrg

Tout d'abord, il n'y avait pas un mais plusieurs menus, un pour chaque classe de passagers. A l'époque, on comptait pas moins de 3 classes répartis selon les budgets. Un peu comme à un concert ou à l'opéra ; plus c'est cher, mieux vous êtes placé et inversément. Le Titanic disposait de trois cuisines. Une pour les première et deuxième classes et l'équipage. Une pour les troisièmes classes et enfin une dernière pour le restaurant à la carte. Il est intéressant de savoir qu'il y avait un restaurant indépendant de la white star dans le titanic dans lequel les passagers avaient le choix d'y aller manger. Cette cuisine avait son propre chef, propre équipe, propre garde-manger, etc… Les cuisines, je vais dire, “officielles”, sont dirigées par le chef Charles Proctor , notamment assisté du chef boulanger Charles Joughin et du chef boucher Alfred Maytum. Au niveau des chefs de cuisine, il y a une zone d'ombre sur la participation réelle du fameux Auguste Escoffier que je ne présente plus. Il n'était pas à bord, ça c'est certains mais suivant les sources, je trouve des affirmations comme quoi il aurait participé à la rédaction des menus du paquebot et de l'autre, je trouve des sources qui affirment que les menus sont inspirés de son travail mais sans plus. Difficile de trancher, je pose donc ça là. Je ne vais pas vous lire les 3 menus du 14 avril, jour du naufrage, ce serait vraiment ridicule mais je vais les survoler avec vous et je vous ajoute un lien vers un très vieux site dans la description textuelle de cet épisode. https://titanic.pagesperso-orange.fr/page104.htm Nos troisième classe ont pu manger avant le naufrage du pain de gruau avec des biscuits et fromage. Ils avaient diné avec une roti de boeuf au jus, maïs et pomme de terre à l'eau. On a souvent le cliché des 3èmes classes entassés comme du bétail mais il faut avouer qu'au niveau de la lecture des menus, certains ont sûrement mieux mangé à bord que pendant toute leur vie. Les 2ème classe ont eu un buffet d'eglefin au four, d'agneau de printemps à la menthe, curry de poulet, dinde rôtie aux canneberges. Avec cela, tout un assortiment de desserts façon début 20ème comme du plum pudding, des gelées au raisin, fromage et crackers. Pour la première classe, on peut retrouver certains plats de la seconde classe et c'est logique pour une économie ménagère. On y trouve du consommé Olga, du saumon sauce mousseline, du filet mignon, du caneton rôti, carottes la crème, petits pois et pour les desserts, éclair au chocolat et vanille, pêches en gelée de Chartreuse et crèmes glacées surtout à la fin. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we'll be delving into the classic demiglaze. If you're a fan of French cuisine, you're likely familiar with demi-glace. This sauce is a crucial component of many French dishes, providing a depth of flavor that can't be replicated with other ingredients. Demi-glace is created by combining Espagnole sauce with brown stock and simmering it until it reaches a concentrated, syrupy consistency. The resulting sauce can be used as a base for other sauces or as a flavor enhancer for meats and vegetables. To create demi-glace, you'll need 2 quarts of beef or veal brown stock, 2 cups of Espagnole sauce, a bouquet garni (a bundle of herbs such as parsley, thyme, and bay leaf), and salt and pepper to taste. Combine the brown stock and Espagnole sauce in a large, heavy-bottomed saucepan. Add the bouquet garni and adjust the taste with salt and pepper. Bring the mixture to a first boil over high heat, then reduce the temperature and soft simmer for at least 2 hours while occasionally stirring. The liquid will reduce and thicken as the mixture cooks, resulting in about 1 quart of demi-glace. Once the sauce has reached your desired consistency, remove the bouquet garni and strain the sauce through a fine-mesh strainer or cheesecloth to remove any solids particles. This will ensure a smooth texture and prevent lumps or bits from ruining your sauce. Allow the sauce to reach the cooling room temperature for about 35 minutes, then store it in an airtight container in the fridge for up to a week or in the freezer for up to six months.  Making demi-glace requires both patience and high-quality ingredients. Straining the sauce and avoiding over-seasoning are critical steps in achieving the perfect flavor. Properly storing your sauce in an airtight container will help to maintain its freshness and taste.  Demi-glace has a long history in French cooking, dating back to the 18th century. Chef Auguste Escoffier popularized the sauce as a foundation for all sauces in classical French cuisine. Today, it remains a staple in French cooking. It is used in other culinary traditions worldwide to create flavorful, complex dishes. If you want to take your French cooking to the next level, mastering the art of demi-glace is necessary. Thank you for joining me on this compelling exploration of the world of DEMIGLAZE. Keep your taste buds curious and your culinary adventures simmering! We'll reconnect on the next round! Eat safe and stay well, Ciao Ciao. sUBSCRIBE FREE TO fLAVORS + kNOWLEDGE NEWSLETTER. walterpotenza@substack.com www.flavorsandknowledge.com Content/copyright protected --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

This 2018 episode covers chef Auguste Escoffier. This one man revolutionized food preparation and restaurant dining in ways that are still part of almost any meal you may be served today.See omnystudio.com/listener for privacy information.

Alexis SoyerMarie-Antoine CarêmeAuguste EscoffierFamous Chefs. Culinary Inventors.Who were they?How did they become famous and celebrated, in a pre-internet world, where news travelled slower and printing press was still relatively expensive?What were their origins, their motives and their legacy that still lives with us today?Enjoy!The Delicious LegacyThis episode is brought to you with the welcome support of Maltby and Greek. UK's No1 Greek delicatessen.If you want to shop and get a 15% discount click the link below and enter the code "delicious" at the checkout.https://www.maltbyandgreek.com/Music by Pavlos Kapralos and Motion Array.Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Quand nous pensons aux chefs classiques, ils semblent partager le même accoutrement et surtout le même chapeau. Une toque, longue et rigide. Sorte de tube ridiculement démesuré partant comme une cheminée sur la tête pourtant fière de son porteur. La toque de chef a bien sûr une histoire et c'est ce dont nous allons parler aujourd'hui. Mais avant l'histoire commençons par les légendes. Vous avez sans doute entendu la légende d'Henry VIII qui trouvant un cheveu dans sa soupe, fit décapiter le cuisinier et obligea le reste de sa brigade à porter un chapeau. A moins que vous ayez entendu la version avec Georges II qui trouve un pou. A la base, les cuisiniers n'avaient pas de tenue précise. Ils travaillaient comme ils étaient. Au moyen-âge, ils portaient un chapeau, souvent une sorte de bonnet de nuit mais rien n'était spécifique à l'exercice de la cuisine. Ils portaient simplement leur chapeau quotidien. Les températures en cuisine réclamaient un couvre-chef pour éponger la sueur et prévenir de la chute de cheveux dans les plats. On utilisait souvent des bonnets de coton mais aussi les premières versions  de la toque. Elle était souple, comme on peut en voir couvert les pizzaiolo d'aujourd'hui. C'est Antonin Carême, un des piliers de l'histoire culinaire qui a sans doute été le premier à imposer la toque rigide qu'on connaît aujourd'hui. Ce serait aussi lui qui a poussé la tradition du cuisinier habillé de blanc pour prouver son professionalisme, son hygiène et son sérieux. Antonin Carême qu'il arrive de confondre malgré le siècle qui les sépare avec Auguste Escoffier. Mais c'est vrai qu'on leur attribue parfois les mêmes choses comme le surnom de cuisinier des roi et roi des cuisniers. Auguste Escoffier serait sans doute l'instigateur de la toque rigide et haute pour distinguer les rangs des différents cuisiniers.  Plus elle est haute et plus le cuisinier est haut placé dans la hiérarchie. Le chef ayant la plus longue. Aujourd'hui, ça se perd, et je vais pas vous mentir que je m'en réjouis. Les chefs se distinguent souvent aujourd'hui par le non port d'un couvre-chef au grand dam de l'hygiène qui le justifiait à l'origine. Aujourd'hui, on voit les cuisiniers se couvrir de chapeaux plus pratiques comme des calots, des casquettes, des bandanas, ce genre de choses. Le bon goût n'est pas toujours présent mais notez que la toque non plus ne manque pas de ridicule.  Vous pouvez aussi oublier les légendes comme quoi les plis représentent les 100 façons de cuire tel ou tel aliment. Suivant les sources, les aliments varient autant que les inventeurs présumés. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jay Rayner hosts this week's culinary panel show from Westminster Kingsway College. Joining him are food writer Tim Anderson, materials master Zoe Laughlin, and two of Westminster Kingsways' alumni - the exuberant Sophie Wright, and good-humoured gastronome, Ainsley Harriott. Inspired by Westminster Kingway's founder and 19th Century chef, Auguste Escoffier, the panel discuss the history and contents of the ‘mother sauces', as well as the all important question - what counts as a sauce? Alongside the queries ranging from peachy pairings to onion slicing suggestions, the panel take a deep dive into the ‘fruitiest' of culinary questions. Among the recipe-fuelled ruckus, guest speaker and Head of Westminster Kingsway, Paul Jervis gives us an insight into blonde rouxs, bechamels, and chopping boards. Producer: Bethany Hocken Assistant Producer: Dulcie Whadcock Executive Producer: Hannah Newton A Somethin' Else production for BBC Radio 4

World Renowned Escoffier Chef Instructor and Food Industry Entrepreneur. Chef Steve has harnessed the power of unapologetically being himself, all the while formulating his own approach as an entrepreneur, creating a unique recipe for success. Whether it was following his passion of being a ballet dancer, acting on broadway, becoming an award winning and celebrated chef or opening his own bed and breakfast and complimentary bakery... He's undoubtedly seizing opportunity and taking control of his own successes. Steve opens up to us his how-to method, which uncharacteristically is applicable to each and everyone of us. In and of itself, it's using the skills we already have or building on our base. The secret sauce is you, it's just a matter of finding where and on what the sauce inherently deserves to be applied leaving none of our potential deserted in the process. Leave Some Feedback: Who should we have on the show next? Please let us know in the comments below Did you enjoy the episode? If so, please leave a short review.   Connect with Us: TheHowtoEntrepreneur.com Instagram Twitter LinkedIn   Today's Sponsors: JavaPresse Coffee Company - #1 Rated Coffee Grinder on Amazon (Free Grinder in Link) SANESolution - Harvard Medical endorsed body & mind health framework American Dream U -  Transitioning veteran professionals   1 on 1 Scheduling, Sponsors, and Potential Guests - Click here

Historiquement Vôtre réunit des personnages qui s'invitent pour le dessert : l'étoile de la danse Anna Pavlova, qui aurait inspiré à un pâtissier ce dessert aérien, comme sa gestuelle et son tutu l'étaient sur scène. Puis la chanteuse d'opéra Nellie Melba qui a laissé son nom à une autre création tout aussi sucrée, imaginée en son honneur par le chef de renom Auguste Escoffier. Et un groupe qui s'invite pour le dessert quand on n'ose pas en prendre un vrai : Trois Cafés Gourmands.L'émission du jour est une rediffusion. 

Historiquement Vôtre réunit des personnages qui s'invitent pour le dessert : l'étoile de la danse Anna Pavlova, qui aurait inspiré à un pâtissier ce dessert aérien, comme sa gestuelle et son tutu l'étaient sur scène. Puis la chanteuse d'opéra Nellie Melba qui a laissé son nom à une autre création tout aussi sucrée, imaginée en son honneur par le chef de renom Auguste Escoffier. Et un groupe qui s'invite pour le dessert quand on n'ose pas en prendre un vrai : Trois Cafés Gourmands.L'émission du jour est une rediffusion. 

In this week's episode, Melissa Biggs Bradley transports you to the world-renowned Ritz Paris, overlooking the Palace Vendôme. Founded in 1898 by Cesar Ritz, famous guests of the hotel include Coco Chanel, Ernest Hemingway, Princess Diana and French novelist Marcel Proust.  Melissa sits down with acclaimed bartender at the legendary Bar Hemingway Colin Field and Marc Raffray, General Manager of the Ritz, to talk about the hotel's storied history, how it has evolved over the years, what makes it so iconic and, of course, the best way to secure a spot at Bar Hemingway. She'll also tell you all the ways you can enjoy the property, even if you aren't staying there.   To learn more about Ritz Paris, visit their website  Follow Ritz Paris on Instagram

Today's episode is a little different. There's no guest, instead, I will be presenting the second of a new series of episodes to come which I bring the life story of a chef or person that has influenced our lives through a mutual love of French cuisine. This story is about a man from humble beginnings who became the founder of haute cuisine Antoine Carême.   Marie-Antoine Carême is a French pastry chefs who was often known like Auguste Escoffier as the king of chefs and the chef of kings. He's possibly the first person to gain the title of chef not cook and was one of the founders of haute cuisine. His grandiose style was sought after by both the royal courts and the nouveau riche of Paris. Antonin Carême is said to be the first celebrity chef. This is his story.  You can get copies of Carême's books below.The Royal Parisian Pastrycook And Confectioner From The Original Of M. A. Carême - https://amzn.to/3SaStfO Cooking for Kings: The Life of Antonin Careme - The First Celebrity Chef - https://amzn.to/3gjALK0Whilst you are here please do check my website and socials and follow me wherever you love to follow people and send me pics, ideas, stories, or potential guest and topic ideas. I love that. Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. You can find more information via the following link https://www.andrewpriorfabulously.com/in-person-cooking-french-cooking-experiences Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Check out my website to book a call and itinerary plan made just for you via following this link https://www.andrewpriorfabulously.com/france-itinerary-services Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf  Merci beaucoup and bon app! * Please note that I do get a commission from Amazon when any links are bought. This is going to help in producing the podcast so thank you. 

Today's episode is a little different. There's no guest, instead, I will be presenting the first of a new series of episodes to come where I bring the life story of a chef or person that has influenced our lives through a mutual love of French cuisine. This first story is about a man that could be described as the father of French food. George Auguste Escoffier.    Auguste Escoffier has been described as The King of chefs and the Chef of Kings. His legacy to French cuisine is still enduring today and his cookbooks are indispensable to modern French chefs and cooks. He's credited amongst other things as raising working in the kitchen from a so-called laborer's job to that of an artist and is the man behind the five French mother sauces. Even today he remains possibly the foremost chef in French cuisine. This is his story   You can get copies of Escoffier's books below. Escoffier: The Complete Guide to the Art of Modern Cookery, Revised - https://amzn.to/3rIx2bn Whilst you are here please do check my website and socials and follow me wherever you love to follow people and send me pics, ideas, stories, or potential guest and topic ideas. I love that. Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulously Facebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. You can find more information via the following link https://www.andrewpriorfabulously.com/in-person-cooking-french-cooking-experiences Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Check out my website to book a call and itinerary plan made just for you via following this link https://www.andrewpriorfabulously.com/france-itinerary-services Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf   Merci beaucoup and bon app!  * Please note that I do get a commission from Amazon when any links are bought. This is going to help in producing the podcast so thank you. 

Historiquement Vôtre réunit des personnages qui s'invitent pour le dessert : l'étoile de la danse Anna Pavlova, qui aurait inspiré à un pâtissier ce dessert aérien, comme sa gestuelle et son tutu l'étaient sur scène. Puis la chanteuse d'opéra Nellie Melba qui a laissé son nom à une autre création tout aussi sucrée, imaginée en son honneur par le chef de renom Auguste Escoffier. Et un groupe qui s'invite pour le dessert quand on n'ose pas en prendre un vrai : Trois Cafés Gourmands.

Historiquement Vôtre réunit des personnages qui s'invitent pour le dessert : l'étoile de la danse Anna Pavlova, qui aurait inspiré à un pâtissier ce dessert aérien, comme sa gestuelle et son tutu l'étaient sur scène. Puis la chanteuse d'opéra Nellie Melba qui a laissé son nom à une autre création tout aussi sucrée, imaginée en son honneur par le chef de renom Auguste Escoffier. Et un groupe qui s'invite pour le dessert quand on n'ose pas en prendre un vrai : Trois Cafés Gourmands.

Ojai's own Rain Perry, singer-songwriter known for her lyrical prowess and crystal-clear voice, has been working on a one-woman show, which opens Thursday, October 13 and runs through October 22nd (Thursday, Friday and Saturday both weekends) at Kim Maxwell Studio, 226 West Ojai Avenue, #102. All shows are at 8 p.m. The show is named after David Foster Wallace's viral commencement address, "This Is Water," which emphasizes the true purpose of education and empathy. Perry was wrestling with questions of race and identity during the pandemic and George Floyd protests and found it the perfect metaphor. The show includes eight songs from her 9-song album "A White Album" which was just released and available on Itunes and Spotify or through her website. It debuted on the Folk Music Chart at no. 11 and has received rave reviews, including Glide Magazine's "it distill(s) complicated issues fraught with politics and passion through a prism of compassion and understanding." Bill Bentley of Americana Highways magazine wrote, "There are times on "A White Album" where the whole thing feels like it is making the world tilt in a new direction. These are songs which are perfectly capable of giving life a whole new meaning. People like Rain Perry don't come around that often. They just don't." Perry said one message is for white people to acknowledge their privilege and to question each other, or, as she said, "Calling people in," rather than calling them out. She also used the folk expression, "Collect your cousins," for a reckoning on race and culture. This play is being directed by Kim Maxwell, who also directed Rain's much-acclaimed 2008 show, "Cinderblock Bookshelves," with accompaniment from Austin, Texas-based Mark Hallman. Perry said that a grant from the Ojai Arts Commission helped produce the play as well. It "was a sequel of sorts to 'Cinderblock Bookshelves'," she said. “I want to look back at my same childhood, but this time through the lens of race.” Hallman, owner of the iconic Congress House studio, has produced music by Carole King, Tom Russell (who recorded one of Rain's songs) and Eliza Gylkison and Ani Di Franco. He was the subject of a well-received 2016 documentary film, "The Shopkeeper," that Perry wrote and directed about the post-Napster travails of the music business, through Hallman's and other musicians' struggles to stay afloat in the streaming era. Perry talked about growing up in Ojai, her eccentric family, early mentors and raising her children, as well as sharing insights into the creative side of her life, the success of selling a song, "Beautiful Tree," that became the theme of a popular CW Network show, "Life Unexpected," and her song "Yosemite" has been recorded by Tom Russell and Nanci Griffith. We did not talk about Lake Casitas storage capacity, how grasshoppers turn into locusts or how Auguste Escoffier's military service informed his "brigade de cuisine" system. For more information: www.rainperry.com/this_is_water Rain Perry's "White Album" which includes all nine songs on her show. David Foster Wallace's 2005 commencement address at Kenyon College: www.youtube.com/watch?v=PhhC_N6Bm_s

Welcome to September 24th, 2022 on the National Day Calendar. Today we celebrate dramatic desserts and spooky searches. Nothing says celebration like the word jubilee. But how did this word get attached to cherries and set on fire for dessert? For that story we look to the renowned chef Auguste Escoffier. In honor of Queen Victoria's Jubilee event, the chef combined her love of cherries with a simple syrup and warm brandy which he lit on fire for a dramatic finish. It turns out that Escoffier had a knack for making ladies feel special. He designed the dessert Peach Melba for Nellie Melba and a macaroon for Sarah Bernhardt bearing her name. On National Cherries Jubilee Day, celebrate something special with a flaming dessert that has passion written all over it!   As a child Ed Warren grew up in a haunted house. His future wife, Lorraine realized that she had clairvoyant abilities. When they married, the two became world-renowned paranormal investigators, helping people with hauntings and supernatural phenomena. Among their most famous cases were Annabelle, a possessed doll and the Amityville Horror. They became so well known that Ed was even recognized by the Catholic Church as a demonologist. The Warrens' story has inspired amateur ghost hunters around the world to seek out haunted houses, and signs of spiritual activity. You may not be a believer but on National Ghost Hunting Day, you can celebrate with your internet search that may just change your mind.  I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

Quizmasters Lee and Marc meet for a general knowledge trivia quiz with topics including Video Games, Famous Characters, Technology, Anthropology, Cars and Boats, The Muppets, Desserts and more! Round One VIDEO GAMES - What is the name of the mascot for the Fallout video game series? STAR WARS - What Star Wars character has the first name Shiev? ANTHROPOLOGY - The species name for a modern human, homo sapien, translates to what in Latin? BETTER KNOWN AS… - Which country singer, who released the albums It Matters To Me and Take Me As I Am was born Audrey Perry? TECHNOLOGY - What kind of tiny semiconductor, now common in most electronic devices, was first introduced by Bell Laboratories in 1947? CARS - Which car manufacturer produced the models Giulietta, Berlina, Brera and Spider? Round Two STATE NICKNAMES - What state is known as the Lead State, the Iron Mountain State, the Cave State and the Pennsylvania of the West? BOATS - Getting its name from a Tamil word for "logs bound together", what kind of boat is known for its two hulls of equal size? FAMOUS CHARACTERS - What is the name of the antagonist in Willy Wonka and the Chocolate Factory? TENNIS - Sharing its name with a type of bread item, what is the term in tennis for a set which ends in 6-0 (of which Swedish tennis legend Björn Borg won 116 throughout his career)? MUPPETS - How many fingers does the Swedish Chef have on each hand? Which series by Hanna Barbera tied Silly Symphonies with most wins for the Academy Award for Best Animated Short Film? Final Questions INTERROGATION TECHNIQUES - Named after the psychologist who developed it in the 1950's, what nine-step interrogation technique is often used by law enforcement during interrogations to produce confessions? DESSERTS - What flambéed dessert is generally credited to Auguste Escoffier for Queen Victoria's 75th year as Queen? Upcoming LIVE Know Nonsense Trivia Challenges May 25th, 2022 - Know Nonsense Challenge - Point Ybel Brewing Co. - 7:30 pm EDT May 26th, 2022 - Know Nonsense Trivia Challenge - Ollie's Pub Records and Beer - 7:30 pm EDT You can find out more information about that and all of our live events online at KnowNonsenseTrivia.com All of the Know Nonsense events are free to play and you can win prizes after every round. Thank you Thanks to our supporters on Patreon. Thank you, Quizdaddies – Gil, Brandon, Adam V., Tommy (The Electric Mud) and Tim (Pat's Garden Service) Thank you, Team Captains – Matthew, Captain Nick, Grant, Mo, Rick G., Skyler, Dylan, Lydia, Gil, David, Aaron, Kristen & Fletcher Thank you, Proverbial Lightkeepers – Trent, Justin M., Robb, Rikki, Jon Lewis, Moo, Tim, Nabeel, Patrick, Jon, Adam B., Ryan, Mollie, Lisa, Alex, Spencer, Kaitlynn, Manu, Luc, Hank, Justin P., Cooper, Elyse, Sarah, Karly, Kristopher, Josh, Lucas Thank you, Rumplesnailtskins – Issa, Nathan, Sai, Cara, Megan, Christopher, Brandon, Sarah, FoxenV, Laurel, A-A-Ron, Loren, Hbomb, Alex, Kevin and Sara, Tiffany, Allison, Paige, We Do Stuff, Kenya, Jeff, Eric, Steven, Efren, Mike J., Mike C., Mike. K If you'd like to support the podcast and gain access to bonus content, please visit http://theknowno.com and click "Support."

What I learned from reading Last Train to Paradise: Henry Flagler and the Spectacular Rise and Fall of the Railroad that Crossed an Ocean by Les Standiford.Listen to every full episode for $10 a month or $99 a year. The key ideas you'll learn pays for the subscription cost thousands of times over.WHAT OTHER PEOPLE ARE SAYING:“Founders is the only podcast I pay for and it's worth 100x the cost.”“I've now listened to every episode. From this knowledge I've doubled my business to $500k a year. Love your passion and recommend your podcast to everyone.”“Without a doubt, the highest value-to-cost ratio I've taken advantage of in the last year is the Founders podcast premium feed. Tap into eons of knowledge and experiences, condensed into digestible portions. Highly, highly recommend. “Uniquely outstanding. No fluff and all substance. David does an outstanding job summarizing these biographies and hones in on the elements that make his subjects so unique among entrepreneurs. I particularly enjoy that he focuses on both the founder's positive and negative characteristics as a way of highlighting things to mimic and avoid.”“I just paid for my first premium podcast subscription for Founders podcast. Learning from those who came before us is one of the highest value ways to invest time. David does his homework and exponentially improves my efficiency by focusing on the most valuable lessons.”“I haven't found a better return on my time and money than your podcast for inspiration and time-tested wisdom to help me on my journey."I have listened to every episode released and look forward to every episode that comes out. The only criticism I would have is that after each podcast I usually want to buy the book because I am interested, so my poor wallet suffers.”"I can't get enough of your podcast. You add a new layer to the books I've already read and make connections to ones I haven't, but now must read."“I have listened to many podcasts on entrepreneurship (HIBT, Masters of Scale, etc.) and find Founders to be consistently more helpful than any other entrepreneurship podcast. David is a craftsperson, he carefully reads biographies of founders, distills the most important anecdotes and themes from their life, and draws commonalities across lives. David's focus is rightfully not on teaching you a formula to succeed but on constantly pushing you to think different.”“I highly highly recommend this podcast. Holy cow. I've been binge listening to these and you start to see patterns across all these incredible humans.”Listening to your podcast has changed my life and that is not a statement I make often.“After one episode I quickly joined the Misfit feed. Love the insight and thoughts shared along the way. David loves what he does and it shines through on the podcast. Definitely my go-to podcast now.”“It is worth every penny. I cannot put into words how fantastic this podcast is. Just stop reading this and get the full access.”“Personally it's one of my top 3 favorite podcasts. If you're into business and startups and technology, this is for you. David covers good books and I've come to really appreciate his perspective. Can't say enough good things.”“I quickly subscribed and it's honestly been the best money I've spent all year. It has inspired me to read biographies. Highly recommend.”“This is the most inspirational and best business podcast out there. David has inspired me to focus on biographies rather than general business books. I'm addicted.”“Anyone interested in business must find the time to listen to each any every Founders podcast. A high return on investment will be a virtual certainty. Subscribe and start listening as soon as possible.”“David saves you hundreds of hours by summarizing bios of legendary business founders and providing valuable insight on what makes an individual successful. He has introduced me to many founders I would have never known existed.”“The podcasts offer spectacular lessons on life, human nature and business achievement. David's enthusiasm and personal thoughts bring me joy. My journey has been enhanced by his efforts.”"Founders is the best self investment that I've made in years."UPGRADE to listen to the rest of this episode and gain access to 255 full length episodes.You will learn the key insights from biographies on Steve Jobs, Elon Musk, John D. Rockefeller, Coco Chanel, Andrew Carnegie, Enzo Ferrari, Estee Lauder, Jeff Bezos, Warren Buffett, Charlie Munger, Phil Knight, Joseph Pulitzer, Arnold Schwarzenegger, Alexander Graham Bell, Bill Gates, P.T. Barnum, Edwin Land, Henry Ford, Walter Chrysler, Thomas Edison, David Ogilvy, Ben Franklin, Howard Hughes, George Lucas, Levi Strauss, Walt Disney and so many more. You will learn from the founders of Nike, Patagonia, Apple, Microsoft, Hershey, General Motors, Ford, Standard Oil, Polaroid, Home Depot, MGM, Intel, Federal Express, Wal Mart, JP Morgan, Chrysler, Cadillac, Oracle, Hyundai, Seagram, Berkshire Hathaway, Teledyne, Adidas, Les Schwab, Renaissance Technologies, IKEA, Sony, Ferrari, and so many more. UPGRADE to listen to the rest of this episode and gain access to 255 full length episodes.

One of our favorite quotes on the PLANTSTRONG team is, “It's the Food, It's the Food. It's the Food!”  Well, today, it really is all about the food with guest, Chef Stephanie Michalak White - Lead Chef Instructor of Auguste Escoffier School of Culinary Arts Plant-Based Degree Program.  From an early age, Stephanie was inspired and motivated to make a difference in the food industry. She's worked in a variety of establishments, including small businesses, pop-ups, catering, and farm-to-table restaurants. Not only is she passionate about cooking plantstrong food, but she's also equally passionate about sustainability, ending food insecurities, and optimizing self-care - which are things we at PLANTSTRONG care deeply about. Today, she shares with us some of her favorite grains, green leafies, veggies, must-have tools, and appliances for any kitchen, and she even shares a special recipe for her sweet potato brownies! It's a fun foodie chat with one of the most sought-after chefs and culinary instructors in the plant-based space. Episode Timestamps 04:15 Welcome to Stephanie and the origins of her unique maiden name 06:05 How her love of plants started with her grandparents 09:45 When and why Stephanie was motivated to become vegan 19:08 Chef Stephanie's area of focus on food insecurities in higher education 24:50 How she landed at Escoffier and the genesis of their plant-based culinary program? 26:55 How are the online courses being received and the many benefits of online education 29:08 Diversity of demographics at Escoffier and the plant-based program 30:11 Who was Auguste Escoffier? Father of Modern Cooking - History of the School of Culinary Arts 32:22 Why do people become chefs? 36:20 Chef Stephanie's recommendations on basic cooking utensils for every kitchen 39:40 Stephanie gives Rip eggplant-inspired ideas (his least-favorite veg!) 42:41 Favorite squashes, rice, grains, and leafy greens 51:50 How would Chef Stephanie cook for firefighters? 54:00 Stephanie's Sweet-Potato brownie recipe 56:10 Mango love and how best to cut and peel those tough fruits 59:45 Making Stephanie choose between chicken, cheese, or eggs! 1:01:57 How to keep plant-based food economical 1:05:00 Reducing excessive amounts of sodium in cooking 1:10:10 Favorite sweeteners and sugars for baking and cooking   Episode Resources Watch the Episode on YouTube PLANTSTRONG Podcast Episode Page Auguste Escoffier School of Culinary Arts Email for Chef Stephanie: smichalak@staff.escoffier.edu Chef Stephanie's Sweet Potato Brownie Recipe PLANTSTRONG Sedona Retreat - October 10th-15th, 2022 - A lifetime and transformative vacation awaits PLANTSTRONG Coaching - Our PLANTSTRONG Coaching Program is designed to help you to apply the principles of whole food, plant-based nutrition: removing all animal products, oil, refined sugar, and excess sodium from your eating plan. In addition, we will provide dozens of tools to elevate and accelerate your success while surrounding you with one fiercely supportive and nurturing community.  PLANTSTRONG Foods - shop our official plantstrong foods including pizza crusts, granolas, cereals, popcorn, soups, chilis and broths! Visit plantstrong.com for all PLANTSTRONG Resources, including books, recipes, foods and the PLANTSTRONG Coaching Programs Join the Free PLANTSTRONG Community with over 26,000 members Theme Music for Episode Promo Music: Your Love by Atch License: Creative Commons License - Attribution 3.0 Unported (CC BY 3.0)

On this episode, meet Antoine Viollette, restaurant development expert and former Head of Valrhona Schools turned co-owner of BPI Editions. His French publishing house specializes in culinary art professional training, with a catalog of over 100 titles including the best selling reference book, The French Chef Handbook. Hear how the transmission of French culinary technique has changed through time, from Auguste Escoffier to modern culinary technique. World on a Plate is supported by Nestlé Professional.

Todd Zipper, President of Wiley Education Services, welcomes Tracy Lorenz, CEO & President of Auguste Escoffier School of Culinary Arts. Todd and Tracy discuss the benefits of online culinary and pastry arts classes. The Auguste Escoffier School of Culinary Arts is the only accredited institution in the United States to offer fully online diploma and degree programs with hands-on industry externships. Topics Discussed: • How Auguste Escoffier disrupted the culinary model and proved that effective vocational education can be delivered online • Ways to create a 1:1 learning environment online, which is often cited by students as a reason for selecting the program at Auguste Escoffier • The current demand for chefs and the desire for credentials in the restaurant industry • How to take advantage of the scale of online education to provide affordable training Guest Bio Tracy Lorenz has more than 20 years of leadership experience in higher ed, including both online and campus-based operations. Currently, Tracy leads her team as the CEO and President of Auguste Escoffier School of Culinary Arts to provide fully online, accredited culinary and pastry programs for adults. Prior to joining Auguste Escoffier, Tracy served as the Chief Financial Officer and Chief Operating Officer of Western International University, where she later stepped into the role of President. Tracy has held a variety of key executive roles at Career Education Corporation where she led operations, strategy and development, as well as investor relations and corporate communications. Previously, she held positions at McDonald's International and KPMG in finance and accounting. Tracy passed the Illinois CPA exam and received her Bachelor of Science Degree in Accounting and Master's of Strategic Management Degree from Indiana University's Kelley School of Business.