Welcome to the "CHEF'S MANUAL" online world In this site; you will find the updated informations about the Chef's Manual

Idea I started working in the culinary profession since 1984; and since then i found hundreds of cooking books in the market, but to be honest 90% of them does not match the needs of any Chef.  Cause most of them was talking about home cooking as if a Gastronomique Chef is a house wife So i decided to produce a manual, which helps a Chef to improve his performance in a lot of ways. This manual is not a normal (cook-book) it is a MANUAL FOR CHEF'S in Hotels, Resorts, etc,.

Purpose

This MANUAL offers a CHEF the exciting opportunity to read up on a descriptive variety of experienced practices

Among these pages, you will find: gastronomique completly revised encyclopedia, objectives, a kitchen organization chart, job descriptions, training, menu concepts, cost and pricing, etc.

Simply ask for it; to discover and to choose what you need for today

Introduction

This manual is dedicated to Mr. Auguste Escoffier; who gave me the inspiration, to write this manual

Auguste Escoffier - the father of modern cooking, ambassador of French Cooking, and the forerunner of all great Chef in the world today has recently been renovated by the Escoffier Foundation as reported in AFC news. Le Musee Escoffier de L`Art Culinaire is in Villeneuve Loubert, in the heart of the French Riviera next to Nice and Cannes.  The seven-room museum, which opened its doors in 1966, is the house where Escoffier was born on October 28th, 1846

At the age of 13, Escoffier left home to become a kitchen helper in his uncle restaurant in Nice.  Interested, careful, observing, and enterprising, he climbed every step of the ladder in the culinary profession

At the age of 27, he became Chef of the famous Le Moulin Rouge Restaurant in Paris. Ten years later he moved to Caesar Ritz in Lucerne and then on the Monte Carlo, London, and Paris, before joining the International Palace Hotels

During his 60 years in the culinary profession, Escoffier recognized our kitchens, not only in the area of food preparation, but also by starting the kitchen brigade, introducing such positions as Chef de Partie, Saucier, Rotisseur, and Garde Manger that we still respect today. He wrote Le Guide Culinaire in 1903, and today, 100 years later, it is still the bible of professional cooks, who cherish his contribution

In addition to his contribution in the since and knowledge of cooking, and the reorganization of the kitchen hierarchy, Escoffier was also very dedicated and making tremendous efforts in improving the networking among Chefs worldwide
Not only did he improve the sharing of experience and knowledge among Chefs toward an international level, but also was responsible for the recognition of the profession and on many occasion he made sure that the Chefs finally got the attention they deserved. For instance, he was the only individual who traced back all the names of the 69 Chefs who drowned in the Titanic tragic accident

Escoffier mentored more than 2000 cooks during his career, on of whom was Joseph Donon, who would later found Le Musee Escoffier de L'Art Culinaire.  Escoffier was Chef at Carlton Hotel in London at the beginning of the last century when, on a visit to his hometown, he met a young cook, Donon, who was working as a Commis de Cusine at the Chateau of Villenuve Loubet. When he returned to London, he took Donon with him, promising to teach him the principles of cooking. After his experience at the Carlton, Donon had a successful career in America working for the Frik and Venderbilt families. He is remeberd today for beginning the first American Culinary Fedration magazine in 1929 and for his part in the formation of Les Amis Escoffier Society at the Waldorf-Astoria Hotel in New York City in 1935

After Escoffier died, Paul Thalmas and Eugene Herbodear proposed that Donon create a museum in the house where Escoffier was born. Out of gratitude for Escoffiers help in his career and respect for the legendry Chef, Donon financed the project