Paul Levy wrote a piece in his Guardian Word of Mouth blog a short while ago about August Escoffier [he and Ritz’ feet of clay] LINK HERE. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/mar/07/gordon-ramsay-egon-ronay-ritz-escoffier.
I remember reading about this in the eighties when Paul broke the news that the then most famous chef in history, along with his co-conspirator, the then greatest hotelier in history, had been busted for ripping off the Savoy Hotel and were both sacked in disgrace. As a young chef at the time I was shocked and it has given me a very skeptical view of celebrity ever since.
I found a first edition of his Guide Culinaire in an antique shop in Hamilton about the same time that the scandal broke and have treasured it especially his long and glorious essay on stock.
The Guardian article now prompted a question that you may be able to help me with?
I have been asked to write on the following.
Who do you think could be included in the 100 most important cooks that have “changed the world”?
Careme, Soyer, Bocuse, Beeton, David .......the westerners are possibly easy.
Any help with Asia or ones that may not seem so upfront? Does Ramsay etc qualify if/so/or not why? If it was a list of food writers Paul Levy would definitely be near the top of the moderns of my list.
Who do you think could be included in the 100 most important cooks that have “changed the world”?
Careme, Soyer, Bocuse, Beeton, David .......the westerners are possibly easy.
Any help with Asia or ones that may not seem so upfront? Does Ramsay etc qualify if/so/or not why? If it was a list of food writers Paul Levy would definitely be near the top of the moderns of my list.
PS
We have been re-opened for a year this weekend.
Big thanks to all for making it happen again.... as they say you know who you are.
We have been re-opened for a year this weekend.
Big thanks to all for making it happen again.... as they say you know who you are.
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