• Auguste Escoffier 1846 – 1935, apprentice chef at age 13, worked until 1920, took charge of the Savoy Hotel (London) kitchens in 1890, opened the Carlton and the Paris Ritz in the late 1890s, wrote and published Le Guide culinaire in 1903 which contains over 5000 recipes and is still a classic reference book. Famous for his instruction to chefs – faites simple – ‘keep it simple’.