[Music] I mean I hear you ask how important is a scoffier and the thing is like how important is es scoffier the day like es scoffier was everything I mean I used to work with this guy at uh at ducas who had the cover of the repertoire the cuisine es sc's classic book tattooed on his entire back that's how important scoffier is he came he saw he cooked his name was August scoffier 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 Guild likee atmosphere and as scoffier says no I'm going to 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 AUST would say to his employees make it simple make it simple make it simple my name is Michelle esier and I'm a great grandson of a famous chef who is regarded today as the father of modern cooking inspiring future chefs and 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 a pinch of that es scoffier was the one who go it's a quar 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 that the dish you can make today you can make exactly the same dish again tomorrow the G Culinaire which G cier published in 1903
is really even today the Bible to every great chef es scoffier 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 and after him the entire restaurant business began all of a sudden people like me start frying octopus legs because of a scoffier now that chefs have a manual on how to cook a scoffier 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 work for
a scoffier 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 sufs and the sufs will have assistance and each person reports to the person above them I think it's all for the better it's great today the kitchen tomorrow the world h
