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Camembert is a soft cheese that is certified under the Appellation d'origine contrôlée which is made with unpasturized milk.

-Lagera

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RESTAURANT GUIDE MICHELIN Jonathan's, Rue de la Ziegelau, Strasbourg, France

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RESTAURANT GUIDE MICHELIN Jonathan's, Rue de la Ziegelau, Strasbourg, France

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RESTAURANT GUIDE MICHELIN Jonathan's, Rue de la Ziegelau, Strasbourg, France

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michal trajano

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La Grand Taverne de Londres by Janna Aubreen Kairuz

First Modern Restaurant by Monsiuer Boulanger, according to Larousse Gastronomique.

250 years ago in Paris, around 1765, legend has it that the first modern restaurant was started by Boulanger, or what they also call as 'restoratives' as a place of refreshment for travelers. He also served sheep's feet, and soups. Larousse Gastronomique recognized this as the "first Parisian Restaurant worthy of its name."

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Peking duck: the complex history of a Chinese classic

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photographs by Yuki Sigiura Peking duck is one of the world's great dishes and as much an emblem of Beijing as the Forbidden City or the old hutong lanes. A skilled chef is said to be able to carve each duck into more than 100 pieces.

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First Gas Stove usage to be recorded - Janna Kairuz

According to Gas Museum this is the place where the first gas stove is used by Zachaus Winzler in 1802. This new technology then can be adjusted easily and be turned on and off like how we use it to this day.

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first user of herbs

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History of cooking herbs - Gambero Rosso International

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Herbs play a major role in cooking. We have tried to trace the origins of their use.

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This is the Finest Sea Salt that is produced in the Philippines. Its process in making is pretty similar to the Fleur de Sel. In the Zambales province, only a few people from the area continue to do the tradition and produce this product.

Using a large wooden strainer that is lined with ashes, they fill it in with mud coming from the mangroves and pour seawater over in order to filter out the saline. That liquid is then cooked and stirred continuously, to create the salts' particular texture. Making it a more hands-on process vs naturally evaporated salt. It is then packaged using palm leaves that are weaved into a cylinder shape container.

The tradition is slowly fading as the younger generations are not interested in saltmaking. Since it is very hard in labor and not much of an earning to sustain a family.

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Meat Standards Australia | Meat & Livestock Australia

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Meat Standards Australia (MSA) is a beef, lamb and sheepmeat eating quality program that removes the need for consumers to have specialist knowledge of beef and sheepmeat.

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Five-spice powder is a seasoning blend of ground spices, appearing as a dry brown powder. In Chinese cuisine, it is most often used to flavor braised or roasted meat, fish, and poultry dishes, and may be included in marinades and rubs. Chinese five-spice powder may have originally been used medicinally to balance yin and yang. Five is considered to be a number associated with healing properties. It has been integrated into Chinese and Taiwanese cuisine and it is also used in Vietnamese cuisine and in other parts of Asia. For cooking, the theory is that five-spice encompasses a balance of the main flavors, with interesting interplays between cool (yin) and warm (yang). A typical recipe for five-spice powder calls for Szechuan (Sichuan) peppercorns, ground cloves, fennel, cinnamon, and star anise. Five-spice powder can also include anise seeds, ginger root, nutmeg, turmeric, cardamom, amomum villosum pods (similar to cardamom), licorice, orange peel, or galangal.

- Carl Carrascal

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Tarragon has been cultivated in france and spain

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Mission Statement

Auguste Escoffier School of Culinary Arts empowers students to achieve their potential in the culinary and pastry arts through small class sizes and individual, modernized instruction in the techniques developed by King of Chefs, Auguste Escoffier. Students are trained to understand where their food comes from and to develop respect for local resources and sustainable practices. Graduates enter the workforce with a balance of practical skills, operational awareness, humility and dependability.

Being Part of the Escoffier School is Being a Part of a Large Family

About Auguste Escoffier School of Culinary Arts

In the tradition of French culinary schools , we prepare our students for exciting, satisfying careers in professional programs focused on farm-to-table philosophy and based on the methods, principles and systems of Chef Auguste Escoffier, the international culinary icon. Our culinary and pastry programs offer rigorous industry skills training, as well as professionalism and excellence sought by employers. Our goal is to make a positive impact on the direction of American food culture by offering a fresh approach to professional culinary training.

About Auguste Escoffier

The lineage of finely trained chefs throughout culinary history can be traced to Auguste Escoffier (1846-1935), a French chef, restaurateur and writer who popularized and modernized traditional French cooking methods.

Beginning his career at 13 years of age, Auguste Escoffier was quickly consumed with ambition to become the best and moved steadily upward until he was known as the King of Chefs, Chef of Kings. His impact on the industry is undoubtedly one of the most important in the history of culinary arts and helped raise the stature of cooking to a highly respected career path.

The Essential Culinary School Planner & Checklist

The Essential Culinary School Planner & Checklist

Thinking about culinary school? Get the workbook!

We've compiled a checklist of all of the essential questions into one handy workbook: Career options, academic plans, financing your education, and more.

YES, I want the workbook!

[Auguste Escoffier] would be absolutely thrilled to see what we are doing today."

Michel Escoffier

GREAT GRANDSON OF AUGUSTE ESCOFFIER, President of the Auguste Escoffier Foundation, & Advisory Board Member of Auguste Escoffier School of Culinary Arts

"La bonne cuisine est la base du véritable bonheur."

Good food is the foundation of genuine happiness.

Auguste Escoffier

Curriculum Consistent with Escoffier's Standards of Excellence

Auguste Escoffier left behind a legacy in the French culinary industry still enjoyed by professional chefs everywhere. He invented some 5,000 recipes, published Le Guide Culinaire textbook and developed approaches to kitchen management. Culinary colleges, institutions and famous chefs around the world continue to teach his recipes, techniques and methods. We proudly offer a culinary education curriculum consistent with Auguste Escoffier's teachings and standards of excellence.

The reason I went to Auguste Escoffier School of Culinary Arts was to make it a career and not just a job living paycheck to paycheck. It opened my eyes to all these techniques that make my food the best I've ever cooked in my life. The school provided the methodology behind the basic recipes of everything that I needed to know for production...and the proper tools and ability to work in any kitchen."*

Vanessa M. House

Culinary Arts Graduate, Line Cook, West End Tavern

International Advisory Committee Members

Charles Carroll

Author, Culinary Olympic Gold Medalist, and Past President of WACS

Mary Chamberlin

President and Founder, Les Dames d'Escoffier International, Monterey Chapter

Curtis Duffy

Chef and Restaurateur

Michel Escoffier

President, Musée Escoffier de l'Art Culinaire and Auguste Escoffier Foundation

Jack Larson

Executive Chairman, Triumph Higher Education Group

David Harker

Corporate Executive Chef, Omni Hotels and Resorts

Peter Hoglund

Director of Operations and Partner, Frasca Food and Wine

Lee Jones

Farmer, The Chef's Garden

Alan Momeyer

Consultant & Former Chief Human Resources Officer, Loews Corporation

Michael Pythoud

Culinary Director, Walt Disney World

Sharon Van Meter

President of SVM Productions, Greater Dallas Restaurant Association, & 3015 at Trinity Groves

Candy Wallace

Founder/Executive Director, American Personal and Private Chefs Association

Affiliation with Auguste Escoffier Foundation

We are proud of our affiliation with the prestigious Auguste Escoffier Foundation and Le Musée Escoffier de l'Art Culinaire in France. Michel Escoffier, the great-grandson of Auguste Escoffier and the President of the Auguste Escoffier Foundation, is an Advisory Board member.

Let's stay in touch! Get the King of Chefs email newsletter delivered to your inbox weekly. You'll get everything you need to know about culinary & pastry careers, food entrepreneurship, financing your culinary education, and more.

The Essential Culinary Career Guide

The Essential Culinary Career Guide

What's your ideal culinary career: Fine dining? Your own restaurant? Pastry? Get our self-evaluation guide to find out!

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Our History | Auguste Escoffier School of Culinary Arts

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Learn more about the history and timeline of Auguste Escoffier School of Culinary Arts. In the tradition of French culinary schools, we prepare our students for exciting, satisfying careers in professional programs based on the methods, principles and systems of Chef Auguste Escoffier.

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Marcus Gavius Apicius, First known cookbook writer "Apicius" 

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"Apicius" Marcus Gavius Apicius - Rome, Italy

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"Apicius" Marcus Gavius Apicius - Rome, Italy

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Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking) is a collection of Roman cookery recipes. It has been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. The book also may have been authored by a number of different Roman cooks from the first century AD.

-Carl Carrascal

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tarragon, (Artemisia dracunculus), also called estragon, bushy aromatic herb of the family Asteraceae, the dried leaves and flowering tops of which are used to add tang and piquancy to many culinary dishes, particularly fish, chicken, stews, sauces, omelets, cheeses, vegetables, tomatoes, and pickles. Tarragon is a common ingredient in seasoning blends, such as fines herbes. The fresh leaves are used in salads, and vinegar in which fresh tarragon has been steeped is a distinctive condiment.

The plant is believed to be native to Siberia. The French variety is cultivatedin Europe, particularly France and Spain, and in North America. Tarragon leaves are bright green in colour, have a warm odour, and taste reminiscent of anise. Tarragon contains 0.3 to 1.0 percent essential oil, the principal component of which is methyl chavicol.

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Parmesan cheese has a rich history going all the way back to the Middle Ages. The average America means Parmigiano Reggiano when they talk about Parmesan cheese, but they probably aren't getting the real thing. (More on that later.)

The first record of Parmigiano-Reggiano is from 1254. Legend has it, that around 900 years ago, Benedictine monks, living in the Parma-Reggio region of Italy, created this cheese when they needed to find a way to extend the shelf-life of the large quantity of milk they were producing. During the 1300s and 1400s, these monks had a monopoly on parmesan cheese and would export it to different regions of Italy. As the cheese became more popular, it spread to the rest of Europe.

This popularity meant that Parmigiano-Reggiano imitators popped up all over the place, so Italy issued a decree that placed exclusive control over the production and sale of this cheese in the hands of the Parmigiano-Reggiano cheese Conzorzio. In 1955, the official name of authentic "parmesan" cheese became Parmigiano-Reggiano.

Eventually, the European Union would get involved to protect authentic parmesan cheese and decided that Parmigiano-Reggiano should be a protected designation of origin. An EU court ruled that only cheese produced in the provinces of Parma and Reggio Emilia as well as very limited areas in surrounding provinces are legally allowed to be called "parmesan." This also ensures that all parmesan sold in the European Union is made using traditional methods and entirely manufactured in the Parma-Reggio area.

Unfortunately for Italian cheese loving Americans, the European designation does not extend to cheeses sold here. Anyone can call their cheese parmesan, which is how we can get green cans of grated "parmesan" cheese that cannot legally be sold in Italy under that name. In the United States, if you want to buy the real thing, you should purchase Parmigiano-Reggiano. All those cheeses labeled simply "parmesan" are imitators that wouldn't be up to snuff in Italy.

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The History of Parmesan - Pete and Elda's Bar / Carmen's Pizzeria

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Parmesan cheese has a rich history going all the way back to the Middle Ages. The average America means Parmigiano Reggiano when they talk about Parmesan cheese, but they probably aren't getting the real thing. Learn more on our blog.

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Jamon Iberico is a well-known dry-cured ham in Spain made from Black Iberian Pigs, the oldest semi-wild pig breed with characteristics of both domestic and wild pigs due to interbreeding with Wild Boars. They are also acorn-fed which makes their meat flavorful, juicy, and very distinctive as the predominantly acorn diet of the pigs gives a very particular flavor to the pork. There is also a unique nutty flavor in Iberico pork, making the meat very special. Moreover, it is constantly in high demand, despite the fact that black Iberian meat is relatively expensive due to the pigs living on an acorn diet.

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Surimi is a paste that makes use of fishes that are more common in sea to imitate the taste and flavor of crab, lobster and many other seafood. The Alaska Pollock is abundant in the North Pacific Ocean, especially in the Bering Sea, and it  is often used for Surimi. Using more abundant fishes contributes to sustainable fishing because you will avoid wastage and also preserve the endangered fishes. The Alaska Pollock is a really good alternative as it is more affordable, easy to prepare and high quality in protein

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Wagyu is Japanese beef cattle breed, wagyu refers to all Japanese beef cattle where "Wa" means Japanese and "Gyu" means cow. The wagyu beef is known for its great marbling. There are a lot of types of wagyu, there's Kobe beef which comes from the Hyogo prefecture and there are more from the Sandai Wagyu. But I would say matsusaka wagyu beef is my favourite from the list of Sandai Wagyu as the taste of it is so rich and fatty and its texture is just on another level. So the wagyu beef is graded from A1-A5 where in A1 grade is the lowest and A5 is the highest.

- Nathaniel Lee

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The Hindu diet is practiced by Hindus who are mostly located in India. With this practice, they avoid consuming meat, fish, poultry, eggs, alcohol, caffeine, very spicy or sour foods, and animal-derived fats (lard and dripping); as well as not eating cow since it is considered as a Holy animal in their belief. They are allowed to eat fruits, vegetables, and some dairy products. According to Hinduism beliefs, they are always be mindful of what they eat, they offer their food as a sacrifice to their God, and they practice fasting as a sacrificial ritual that will purify their mind and body.

All diets vary on someone's own beliefs and practices in their area, and the Hindu diet is just one of the many diets in the world.

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Originating in Naples, Italy, Mozzarella cheese is one of the most common and famous cheeses around the world as its sweetness and stringiness is favored in pasta and most especially pizzas. Mozzarella cheese is a fresh, unripe cheese that is originally made from rich buffalo milk. It is made through a process which is called "pasta filata". This is done when rennet is added to the milk so it can develop curds. Then, these curds are heated in water until they become stringy. Once reaching this consistency, the curds are then formed into round balls. Even if cheese is my favorite, learning more about the process of how they are made as well as the different types of cheese have expanded my view on what types of cheeses I can use when I cook certain dishes and look forward to eventually tasting.

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"The Physiology of Taste" written by Jean Anthelme Brillat-Savarin

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"The Physiology of Taste" Jean Anthelme Brillat-Savarin,  Belley, France

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"The Physiology of Taste" Jean Anthelme Brillat-Savarin,  Belley, France

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Jean-Anthelme Brillat-Savarin, (born April 1, 1755, Belley, France—died February 2, 1826, Paris), French lawyer, politician, and author of a celebrated work on gastronomy, Physiologie du goût (The Physiology of Taste). Brillat-Savarin’s work on gastronomy first appeared in 1825, with the full title Physiologie du goût; ou, méditations de gastronomie transcendante: ouvrage théorique, historique et à l’ordre du jour, 2 vol. (“The Physiology of Taste; or, Meditations on Transcendent Gastronomy: A Work Theoretical, Historical, and Programmed”). The book is less a treatise on cuisine or on culinary arts and more a witty compendium of random chitchat and precepts, of anecdotes and observations of every kind that might enhance the pleasures of the table with only an occasional recipe being offered.

- Carl Carrascal

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Marcus Gavius Apicius

(late 4th or early 5th century AD)

•  De re coquinaira – on the subject of cooking –  First collection of roman recipes

–  Earliest organization and classification of a cook book

–  Reprints in the Middle ages have added recipes from different manuscripts

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Type

pullet, chicken or capon

Place of origin

France

Region or state
Bresse

Other information

Protected designation of origin (PDO) and appellation d'origine contrôlée (AOC) status

The poulet de Bresse ( French pronunciation: ​[pu.lɛ d(ə) bʁɛs]) or volaille de Bresse is a French chicken product which has appellation d'origine contrôlée status, and which was registered as a Protected Designation of Origin under EU and UK law as Volaille de Bresse / Poulet de Bresse / Poularde de Bresse / Chapon de Bresse. It may be produced only from white chickens of the Bresse breed raised within a legally-defined area of the historic region and former province of Bresse, in eastern France.

The chickens of the Bresse region have long enjoyed a high reputation. The lawyer, politician, epicure and gastronome Jean Anthelme Brillat-Savarin (1755-1826), who was born at Belley in the Ain, is supposed to have described the Bresse chicken as "the queen of poultry, the poultry of kings". The name Volaille de Bresse, used for both chicken products and for the dinde de Bresse, the turkey of the area, received legal protection on 22 December 1936; this became an appellation d'origine contrôlée (AOC) in 1957. Today the poulet de Bresse has the reputation of being the best quality table chicken in the world. The chef Georges Blanc, who is from Bourg-en-Bresse, has been president of the Comité Interprofessionnel de la Volaille de Bresse, the association which oversees the product, since 1986. Alan Davidson described the poulet de Bresse as the "aristocrat of modern table poultry", and Heston Blumenthal selected it for one of the dishes in his book In Search of Perfection.

Poulet de Bresse may be produced only from white chickens (the Bresse de Bény variety) of the Bresse breed, raised within a legally defined area of the historic region and former province of Bresse, in eastern France. The area is roughly rectangular, approximately 100 km by 40 km, and includes parts of the départements of Ain, Jura and Saône-et-Loire, in the regions of Rhône-Alpes, Franche-Comté and Bourgogne respectively. It lies mainly between the towns of Mâcon, Chalon-sur-Saône, Dole and Lons-le-Saunier; Bourg-en-Bresse is within the area. Lyon is not far to the south, and Dijon not far to the north.

Approximately 1.2 million poulet de Bresse birds are produced each year, about 0.1% of the total annual production of chickens in France; about 10% are exported. The chickens are raised under strict controls. There are about 200 breeders; each must have a minimum of 0.5 ha of pasture in the area of production, and allow a minimum of 10 m ² per bird. Each bird must pass inspection by the Centre de Sélection de la Volaille de Bresse, the only breeding centre for the Bresse chicken.

The birds are kept free range for at least four months. From about 35 days they are fed cereals and dairy products; the diet is intentionally kept low in protein so that the birds will forage for insects. They are then "finished" in an épinette, a cage in a darkened fattening shed, where they are intensively fed on maize and milk. Poulets or pullets are fattened for two weeks, and slaughtered at a minimum age of four months and a minimum weight of 1.2 kg; or large hens are fattened for four weeks and slaughtered at five months, when they weigh at least 1.8 kg; chapons or capons are also fattened for four weeks, and are slaughtered at eight months or more, at a minimum weight of 3 kg.

The birds are marketed with the head and characteristic slate-blue legs, traditionally a sign of authenticity. The left leg carries a metal leg-ring with the name of the producer.

Poulet de Bresse commands premium prices. In 2002 producers of poulet de Bresse received an average of €4.00 per kg (whole chicken, ready to cook); comparable prices received by producers of organic and standard chickens were €2.70 and €1.60 respectively. Retail prices are much higher; a price of £19.50 per kg was reported from London in 2011.

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Type pullet, chicken or capon Place of origin France Region or state Bresse Other information Protected designation of origin (PDO) and appellation d'origine contrôlée (AOC) status The poulet de Bresse ( French pronunciation: ​ [pu.lɛ d(ə) bʁɛs]) or volaille de Bresse is a French chicken product which has appellation d'origine contrôlée status, and which was registered as a Protected Designation of Origin under EU and UK law as Volaille de Bresse / Poulet de Bresse / Poularde de Bresse / Chapon de Bresse.

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Pule Cheese - The most expensive cheese in the world

Sonido

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Fleur de Sel is a specialty sea salt that is harvested from salt pools in Normandy, France. Due to its labor-intensive harvesting method, it a very expensive salt but it will elevate any dish it is sprinkled upon. It is a light and flaky salt that can only be accomplished by the unique weather and seawater from the coasts of France. I believe that the lesson on salts (fleur de sel, especially) truly showcased one of my main takeaways from the class: the location of the ingredient truly gives the food its special characteristics that makes it unique from the rest.

Kyla Evangelista

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Bresse is an eastern French natural region that includes sections of the départements of Ain and Saône-et-Loire. The Poulet de Bresse The world most expensive chicken breed is originates in the Bresse region of France's Rhône-Alpes region.

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600 PER POUND/ 38,792.06 Philippine pesos

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Pule Cheese - Most Expensive Cheese in the world

Pule cheese is the most expensive cheese in the world because it is produced exclusively at Serbia's Zasavica Special Nature Reserve. This rare cheese is made from the milk of Balkan donkeys which are endangered and native to Serbia and Montenegro. Pule cheese has a rich and complex flavor with a crumbly texture. The cheese is smoked during the production process which gives it its unique flavors

Its exorbitant price reflects the labor that goes into producing the cheese – donkey milking occurs three times a day by hand. Over the course of a year the cost to maintain the farm reaches a total of US$100,000. With exportation and mass production out of the question, due to Serbian regulations and the impossibility of milking female donkeys with machinery, those who wish to sample the most expensive cheese in the world will have to purchase directly from the farm.

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This product carries a D.O.P stamp that is protected by the European Union. It is made from the white Trebbiano Grapes that are grown within the area of Modena. This traditional vinegar must be aged for a minimum of 12 or 25 years. The aging process occurs inside the barrels of other smaller size of with different kinds of wood are used. It may taste sweeter compared to other kinds of vinegar.

Traditional balsamic vinegar only comes from the two places in Italy, which are Modena and Reggio Emilia. The difference between the the two is where the manufacturing took place.

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Gastronorms were invented by the British Standards Institution in Switzerland. These are containers that are sized in a standard way so that you can mix and match any size to maximize space in your storage areas, racks, or trays. With gastronorms, we can have an efficient work flow around the kitchen because you won't be having a hard time going through all your ingredients because it will be properly placed in its designated area. Since it will be easier for people to go around and look for what they need, they would need less labor for the kitchen.

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Ras El Hanout, is a spice mix found in varying forms in Morocco, Tunisia, and Algeria. Ras el hanout can be rubbed on meat or fish or added to couscous, pasta, roasted vegetables, or rice in a variety of savory meals. Ras El Hanout origins go back to Morocco, specifically in the city of Sijilmasa in the Middle Ages. Sijilmasa was a major commercial hub at the period, with a huge number of caravans bringing a diverse range of goods. The most commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, and mace. Also allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.

-Carl Carrascal

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Alice Waters is viewed by many as the pioneer of American cuisine. She’s a proud supporter of cooking food using locally sourced, fresh organic products. Alice received a degree in French cultural studies from Berkeley and received her culinary training from the International Montessori School. Alice also spent some time in France to learn French cooking. Her restaurant Chez Panisse is known for her farm to plate methodology and continues to have a positive influence on the agricultural community. Alice also initiated the Edible Schoolyard Project and founded the Chez Panisse Foundation to fund these gardens.

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As opposed to US quality grading which is done by measuring the amount of marble unrelated to the age of the beef, Australia uses an age grading which is not related to marbling grades whatsoever, meaning they are specified separately. (Michaela Escalambre)

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This is the city where the Silk Road used to start. This place used to be called Chang'an and reaches all the way to Rome where travellers such as Marco Polo traded to gain spices and herbs that the Europeans didn't use to have. Specific spices would be nutmeg, pepper and ginger. This has affected cuisines such as Italian cuisine where Nutmeg is a key ingredient to Bechamel.

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Sushi is one of the Japanese dishes, and is a food made by putting meat of fish and shellfish, fried tofu, eggs, and seaweed on rice pickled in mixed vinegar. It is most famous for its mainly uncooked raw fish, but it can be topped with a variety of other ingredients

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Paul Bocuse was born near Lyon, France in 1926. Aside from revolutionizing the Nouvelle Cuisine, he is also the first to be seen by the world as the "Superstar Chef." He had innovative approaches to cuisine, one of which is the truffle soup that earned him the Legion of Honor from President Valery Giscard d'Estaing on February 25, 1975. He embodied the principle of Modern French Cuisine and the author of "Cuisine Du Marche."

Janna Aubreen Kairuz

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Paul Bocuse is a Chef based in Lyon, France. He is an ambassador of French Cuisine. He is also the model chef for Nouvelle Cuisine, having innovative approaches to it such as his creation of the famous truffle soup. Nouvelle Cuisine consists of healthy eating and natural flavors in the dishes as well as the delicate and important presentation of food. In here, he introduced a lighter style of cooking and highlighted the freshest ingredients. It is not used much these days, but it made a big impact in the World of Cooking.

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Francoise Pierre La Varenne was born in Burgundy and trained at the court of Marie de Medici ( daughter of Catherine Medici ) and wrote the Le Cuisinier francois in 1651

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L’Auberge du Pont de Collonges, 쁠라쥬 가 꼴롱쥬-오-몽-도흐 프랑스

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The oldest 3 michelin stars
Kicking off the list is the stalwart of nouvelle cuisine, the legendary L'Auberge du Pont de Collonges, or, Paul Bocuse Restaurant. This Lyonnaise institution has retained its 3 Michelin Star rating since 1965, an honor few chefs could ever even dream of achieving.

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Florence, Metropolitan City of Florence, Italy

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Florence, Metropolitan City of Florence, Italy

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Florence, Metropolitan City of Florence, Italy

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Catherine Medici ( 1519-1589 ) is part of the Medici family, an influential family in Florence, Italy and is married to Duc d' Orleans ( later became King Henry II of France ) and is the one who brought her Florentine Chefs, thus influencing French Cuisine

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The desire for spices and to dominate the spice trade launched the age of exploration that would ultimately change world cuisine

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The very first 5 start hotel in the world . Set up by Auguste Escoiffier and Cesar Ritz, it redefined luxury and dining.

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The birthplace of Auguste Escoffier. In the 19th century , he revolutionized the kitchen with the creation of the Kitchen Brigade, Writing Le Guide Culinaire and Les Livres des menus. He also set up the firts 5 star hotel in the world.