Fathers of French Cuisine - Escoffier

Unlike his predecessors, Auguste Escoffier cooked for the public. Not privately for royalty and high society as was the case for Antoine Careme. And to a lesser extent La Varenne. But building on the foundations that La Varenne and Careme established, Escoffier donated the final refinements to French Cuisine as we know it today.
Escoffier's career began at the age of thirteen at his Uncle's restaurant in Nice. Here he received no favors as the nephew of the boss. And, as a result benefitted from a strenuous apprenticeship that he would later appreciate and, of course, build upon.
The chance to construct what was to become one of the most high profile careers in the History of French Cuisine came when his talent caught the eye of a Parisien resturanteur, who invited Escoffier to join his team. After three years, Escoffier, at the ripe old age of twenty one, became head chef of Le Petite Moulin Rouge. One of the finest restaurants in Paris.
Escoffier's next "career move" was'nt one of his choosing. At the outset of the Franco-Prussian war in 1870, he was called up to serve - at the stove. Although for some chefs this might have seemed  a step down the ladder of culinary advancement, it inspired Escoffier  to study the techniques for canning meats, vegetables and sauces. As the military required meals that would preserve well.
After the war, Escoffier returned to Paris and his position as head chef at Le Petite Moulin Rouge, remaining until 1878. Subsequently, he held a number of similar high profile positions in Paris, Monte Carlo and Switzerland. It was in Lucerne that Escoffier met a former hotel groom who was to supercharge his career. Cesar Ritz.