In recognition of his services to the prestige of French cooking abroad, he was awarded the Legion of Honour in 1920 and made an officer of the order in 1928. Ever since he became a chef everyone grew to respect him and look up to him. For example, Emperor William II once said, “I am the emperor of Germany but you are the emperor of chefs.” Showing his acknowledgment of his high prestige status and overall admiration for a icon in the cooking industry. Not only, but he even managed to create a famous book from all of his success that was highly recognized as well. His most famous, Le Guide, which listed dishes according to their order of presentation. Escoffier also published the monthly magazine Le Carnet d’epicure, which ran from 1911 to 1914 becoming another huge success. Overall, his success and fame didn’t just stop in the kitchen, he had became a widely known figure at this point in multiple areas and was awarded for all his
In recognition of his services to the prestige of French cooking abroad, he was awarded the Legion of Honour in 1920 and made an officer of the order in 1928. Ever since he became a chef everyone grew to respect him and look up to him. For example, Emperor William II once said, “I am the emperor of Germany but you are the emperor of chefs.” Showing his acknowledgment of his high prestige status and overall admiration for a icon in the cooking industry. Not only, but he even managed to create a famous book from all of his success that was highly recognized as well. His most famous, Le Guide, which listed dishes according to their order of presentation. Escoffier also published the monthly magazine Le Carnet d’epicure, which ran from 1911 to 1914 becoming another huge success. Overall, his success and fame didn’t just stop in the kitchen, he had became a widely known figure at this point in multiple areas and was awarded for all his