I mean I hear you ask how important this
is Skopje and the things like how
important is in Skopje yeah they like
Skopje was everything I swear this guy
and at the cost who had the cover of the
repertoire the cuisine Chris Kofi a his
classic book tattooed on his entire back
that’s how important scoff yes he came
he saw he cooked his name was Augustus
Kofi a and like many revolutionaries his
goal was modest he just wanted to
completely change the way we eat
Escoffier was a revolutionary in that he
democratized access to French cuisine it
was a very medieval yield like
atmosphere
Nescafe says no I’m gonna write it all
down and by writing it all down I can
make it accessible to anyone that was a
revolutionary idea that changed cooking
around the world
Auguste would say to his employees make
it simple make it simple make it simple
my name is Michele Escoffier and I’m a
great-grandson of a famous chef who is
regarded today as the father of modern
cooking inspiring future chefs in future
tattoos Escoffier codifies the cuisine
giving detailed step-by-step
instructions where you have your
grandmother saying oh I just put a pinch
of this and pinch of that the scarf I
want to go it’s a quarter teaspoon and
he wanted to introduce scientific
principles into the cuisine and one of
those key principles if you like is the
idea that these things can be expressed
as a set of laws and rules and set down
in a book so the dish you can make today
you can make exactly the same dish again
tomorrow the geek filling air which
Augustus got here published in 1903 is
really even today the Bible too
great chef Escoffier was the first one
to just canonize everything and to put
down on paper everything that there was
in cooking before him there were no
recipes after him the entire restaurant
business began all sudden people like me
start flying octopus legs because it was
goofy now that chefs have a manual on
how to cook Escoffier organizes a way to
cook these recipes on a massive scale by
implementing the brigade system an army
like reorganization of the kitchen staff
if I went for scuffie a I’ve got one
thing that is regularity I know my place
and I know what I’m doing he will
appoint chefs that will be responsible
for particular types of food they will
have sous chef and sous chefs will have
assistants and each person reports it in
person above them I think it’s all for
the better it’s great today the kitchen
tomorrow the world
is Skopje and the things like how
important is in Skopje yeah they like
Skopje was everything I swear this guy
and at the cost who had the cover of the
repertoire the cuisine Chris Kofi a his
classic book tattooed on his entire back
that’s how important scoff yes he came
he saw he cooked his name was Augustus
Kofi a and like many revolutionaries his
goal was modest he just wanted to
completely change the way we eat
Escoffier was a revolutionary in that he
democratized access to French cuisine it
was a very medieval yield like
atmosphere
Nescafe says no I’m gonna write it all
down and by writing it all down I can
make it accessible to anyone that was a
revolutionary idea that changed cooking
around the world
Auguste would say to his employees make
it simple make it simple make it simple
my name is Michele Escoffier and I’m a
great-grandson of a famous chef who is
regarded today as the father of modern
cooking inspiring future chefs in future
tattoos Escoffier codifies the cuisine
giving detailed step-by-step
instructions where you have your
grandmother saying oh I just put a pinch
of this and pinch of that the scarf I
want to go it’s a quarter teaspoon and
he wanted to introduce scientific
principles into the cuisine and one of
those key principles if you like is the
idea that these things can be expressed
as a set of laws and rules and set down
in a book so the dish you can make today
you can make exactly the same dish again
tomorrow the geek filling air which
Augustus got here published in 1903 is
really even today the Bible too
great chef Escoffier was the first one
to just canonize everything and to put
down on paper everything that there was
in cooking before him there were no
recipes after him the entire restaurant
business began all sudden people like me
start flying octopus legs because it was
goofy now that chefs have a manual on
how to cook Escoffier organizes a way to
cook these recipes on a massive scale by
implementing the brigade system an army
like reorganization of the kitchen staff
if I went for scuffie a I’ve got one
thing that is regularity I know my place
and I know what I’m doing he will
appoint chefs that will be responsible
for particular types of food they will
have sous chef and sous chefs will have
assistants and each person reports it in
person above them I think it’s all for
the better it’s great today the kitchen
tomorrow the world
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