That would be Auguste Escoffier the Father of Culinary Arts, who began his long and distinguished professional career at age 13 and retired 61 years later. He made French Cuisine world famous. Escoffier Revolutionized and modernised menus, the Art and the practice of cooking, and the organisation of the professional kitchen.
He was the most innovative Chef in history. His contributions to Culinary Arts included founding magazines and writing books such as; Le Guide Culinaire (1903), Le Livre des menus (1912), and Ma Cuisine (1934).
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