the system used a hierarchical organization, with a strict chain of command based on rank. The idea was to avoid duplication of effort, and to help facilitate communication between the various staff members. Influenced by his experience in the French army, while at the Savoy, Escoffier organized the kitchen brigade system of organization, known as the chef de partie system. The kitchens, and the dishes served, were characterized by excess, disorganization, inefficiency, and even chaos. Noble house kitchens had been loosely divided into different sections for different types of food. Delmonico’s Kitchen, 1902Īlthough Escoffier had been trained in a centuries old system of kitchen organization dating back to the 14th century, he had begun to assert new ideas for kitchen management even when he was an apprentice. The two moved to the Savoy Hotel in London, and then established several famous hotels, such as the Grand Hotel in Rome, and many Ritz Hotels throughout the world. At the Grand Hotel Monte Carlo, for instance, they developed the first prix fixe menu for parties of four or more, to make it easier for the many English speaking guests. The two collaborated, and made a fantastic duo. There he met Cesar Ritz, of Ritz Hotels fame. He divided his time between the two, serving at the Grand Hotel in winter and the Hotel National in summer. Although he went to Paris, he did not remain, and instead became chef of the general quarters of the Army of the Rhine, at the beginning of the Franco-Prussian War, in 1870.Īfter the war, in 1884, Escoffier returned to Paris and became chef (Directeur de Cuisine) at the Grand Hotel of Monte Carlo and at the Hotel National of Lucerne, Switzerland. He was such a talented chef that he was offered a job in Paris as soon as his apprenticeship was finished. Escoffier was born in Southern France, in the village of Villeneuve-Loubet on October, 28, 1846, and became an apprentice chef in his uncle’s restaurant, Le Petit Moulin Rough, at the age of 13.
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