<P> Georges Auguste Escoffier ( French : ( ʒɔʁʒ ɔɡyst ɛskɔfje ) ; 28 October 1846 -- 12 February 1935 ) 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 Carême , one of the codifiers of French haute cuisine , but Escoffier 's achievement was to simplify and modernize Carême 's elaborate and ornate style . In particular , he codified the recipes for the five mother sauces . Referred to by the French press as roi des cuisiniers et cuisinier des rois ( `` king of chefs and chef of kings '' -- though this had also been previously said of Carême ) , Escoffier was France 's preeminent chef in the early part of the 20th century . </P>
<P> Georges Auguste Escoffier ( French : ( ʒɔʁʒ ɔɡyst ɛskɔfje ) ; 28 October 1846 -- 12 February 1935 ) 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 Carême , one of the codifiers of French haute cuisine , but Escoffier 's achievement was to simplify and modernize Carême 's elaborate and ornate style . In particular , he codified the recipes for the five mother sauces . Referred to by the French press as roi des cuisiniers et cuisinier des rois ( `` king of chefs and chef of kings '' -- though this had also been previously said of Carême ) , Escoffier was France 's preeminent chef in the early part of the 20th century . </P>
who is said to have been the founder of classical french cooking
who is said to have been the founder of classical french cooking
Georges Auguste Escoffier
Georges Auguste Escoffier