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Auguste Escoffier Quotes


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Quotes by Auguste Escoffier

Showing 1-10 of 10 Quotes by Auguste Escoffier

Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'

~Auguste Escoffier

Topics: Above Again Although Am Best Chef Cooking Cuisine Development Enter Fashion Field Had Having Intended Myself Ordinary Originally Prestige Profession Raise Realised Rise Rise Above Said Since Study Vast Will Work I Am

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The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people clamour for his recipes.

~Auguste Escoffier

Topics: Absolutely Appreciated Chef Contrary His Inventors Latter Law Liked More Musician On The Contrary Painter People Plagiarism Protected Recipes Redress Sculptor Will Work Writer

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Great dangers give birth to great resolutions.

~Auguste Escoffier

Topics: Birth Dangers Give Great Resolutions

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Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly.

~Auguste Escoffier

Topics: Anything Cold Cookery Former Hot However Important Itself Jelly May More Nothing Perfect Perhaps Stock Without

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Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.

~Auguste Escoffier

Topics: Anything Approaching Bad Cooking Done Easy Everything Expect French Good Hand Hopeless Least Mediocre Merely Nothing Other Quite Remains Result Satisfactory Stock Without Work

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Experience, which plays such an important part in culinary work, is nowhere so necessary as in the preparation of sauces, for not only must the latter flatter the palate, but they must also very in savour, consistence, and viscosity, in accordance with the dishes they accompany.

~Auguste Escoffier

Topics: Accompany Accordance Also Culinary Dishes Experience Flatter Important Important Part Latter Must Necessary Nowhere Only Palate Part Plays Preparation Very Which Work

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Novelty is the universal cry - novelty by hook or by crook! It is an exceedingly common mania among people of inordinate wealth to exact incessantly new or so-called new dishes.

~Auguste Escoffier

Topics: Among Common Crook Cry Dishes Exact Exceedingly Hook Incessantly Inordinate Mania New Novelty People So-Called Universal Wealth

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Everything is so unstable in these times of progress at any cost, and social customs and methods of life alter so rapidly, that a few years now suffice to change completely the face of usages which, at their inception, bade fair to outlive the age - so enthusiastically were they welcomed by the public.

~Auguste Escoffier

Topics: Age Alter Any Change Cost Customs Everything Face Fair Few Inception Life Methods Now Outlive Progress Public Rapidly Social Suffice Times Unstable Welcomed Were Which Years

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What feats of ingenuity have we not been forced to perform, at times, in order to meet our customers' wishes? Those only who have had charge of a large, modern kitchen can tell the tale.

~Auguste Escoffier

Topics: Been Charge Customers Feats Forced Had Ingenuity Kitchen Large Meet Modern Only Order Our Perform Tale Tell Those Times Who Wishes

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Any sauce whatsoever should be smooth, light (without being liquid), glossy to the eye, and decided in taste. When these conditions are fulfilled, it is always easy to digest, even for tired stomachs.

~Auguste Escoffier

Topics: Always Any Being Conditions Decided Digest Easy Even Eye Fulfilled Light Liquid Sauce Should Smooth Taste Tired Whatsoever Without

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Biography

Nationality: French

Type: Chef

Born: October 28th, 1846

Died: February 12th, 1935

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