Talk:Auguste Escoffier

message: This article was automatically  assessed because at least one article was rated and this bot brought all the other ratings up to at least that level. BetacommandBot 02:26, 27 August 2007 (UTC)
thread_title:  WikiProject class rating

message: :Image:Le guide culinaire (1903 Auguste Escoffier book) cover.jpg is being used on this article. I notice the image page specifies that the image is being used under fair use but there is no explanation or rationale as to why its use in this Wikipedia article constitutes fair use. In addition to the boilerplate fair use template, you must also write out on the image description page a specific explanation or rationale for why using this image in each article is consistent with fair use.
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BetacommandBot 06:57, 1 October 2007 (UTC)
thread_title: Fair use rationale for Image:Le guide culinaire (1903 Auguste Escoffier book) cover.jpg

message: Lol, just kidding. I was wondering why we don't have an image of Augie. There appears to be some in the German wiki. Is there some reason why we cannot use some of the same images, translating and copying hte rationale and summary over? Or is there an 'internal memo' way of adding the image's use to the English language Wikipedia? - Arcayne (cast a spell) 11:15, 17 November 2007 (UTC)
thread_title: Pic of the old geezer

message: Who popularised service á la russe, at the expense of á la francaise? Because Wikipedia has articles on both Escoffier and on Carême, which give the credit to both of them. Is that correct; was this change in serving a process, beginning with Carême and finding its fulfillment in Escoffier?
Morandir (talk) 05:16, 2 February 2008 (UTC)
replies: text: Escoffier did, Careme first saw it when he was the chef to Alexander II, but he scoffed at it saying that it would never catch on in the Western world and as such he never fully adopted it.--Chef Christopher Allen Tanner, CCC (talk) 12:16, 2 February 2008 (UTC)
thread_title: á la russe vs á la francaise

message: Hallo
Do anybody know about a food-exhibition taken place in Paris 1909?
Sitting in Denmark trying to built a museum and therefore we are investigating a local grocer-shop where the owner won first price~gold for the best coffee. But we are unable to locate the place and the document. If anybody can help we will be gratefull.
We know the price was given by Escoffier.
You can find us at www.butiksmuseet.dk - so far only in Danish.
Hope to here from you!
Best regards, Gustav & Kirsten
ep@butiksmuseet.dk  —Preceding unsigned comment added by 85.81.76.161 (talk) 11:58, 26 January 2009 (UTC)
thread_title:  Inquery 

message: I removed 'near' in the opening description. He is by all means legendary. --Jsderwin (talk) 16:25, 6 September 2009 (UTC)
thread_title:  Near Legendary? 

message: What religious beliefs did Escoffier espouse?  — Preceding unsigned comment added by 184.38.77.106 (talk) 19:34, 24 October 2012 (UTC)
thread_title:  Religion  

message: Right now, this article feels insufficient for the man who essentially invented the modern restaurant. Therefore, I have decided to add a new subheading in this article about Escoffier's impact on food and restaurant culture. I am in the process of writing it, but I welcome any suggestions you all may have about how best to go about this process. I have never written a whole subheading before, and it is going to be fairly extensive, (~1000 words), so any advice would be more than welcome. 
Michael.holper628 (talk) 08:58, 13 May 2015 (UTC)
thread_title:  New Section- Impact 

message: Seems weird to translate "cuisinier" to "chef", as the latter is a title and not a job. I know that this is how the press erroneously translated it, but maybe a note on the false equivalence might be okay? "King of cooks and cook of kings" seems to be more faithful to the original meaning in French.  — Preceding unsigned comment added by Yoshimatu (talk • contribs) 14:48, 17 February 2021 (UTC)
replies: text: According to chef, "Many of the titles [used in a kitchen] are based on the brigade de cuisine (or brigade system) documented by Auguste Escoffier". That is pretty interesting and could be included in this article. The only problem with "cook" is it doesn't carry the same authority as chef, in vernacular English. The translators choice of chef is understandable if not technically accurate.  -- GreenC 15:49, 17 February 2021 (UTC)
replies: text: For what it's worth, I agree with  on this point. I am aware of the subtleties of the translation, but "chef" is definitely the preferred word in this case. I cook a meal for myself and my family several times a week, and I often make bread and cakes. I consider myself a cook, but in no way am I a chef. To refer to Escoffier as a cook is too greatly underrate his status. Mike Marchmont (talk) 14:40, 7 December 2021 (UTC)
thread_title:  King of "chefs"? 

message: tell the chef auguste escoffier was firstly established the concept of "haute" cuisine 103.37.80.94 (talk) 19:19, 11 January 2023 (UTC)
thread_title:  BHM