The Escoffier Spirit: Objectives and values
The goals of
Disciples Escoffier
Auguste Escoffier was the first chef to become a Knight and then an Officer in the Legion of Honour. A “Cook of Kings, King of Cooks“, he was a trailblazer in many fields related to Gastronomy, and we can draw inspiration from his legacy to continue to make Gastronomy shine in the world.
This is what the members of our International Association have been doing since 1954.
“I vow to pass on, serve, and honor Cuisine, its culture and its ongoing evolution.”
Promoting French origin, sharing and educating young people, Epicurean dinners, charity work – the actions of our 48 delegations continue to bring Auguste Escoffier to life. These actions are the very essence of our associations:
- To honor the memory of Auguste Escoffier, Master of French and international cuisine, by perpetuating and promoting his work and upholding the great traditions of cuisine.
- Promote the profession of cook and the culinary arts in school, secondary, higher education and vocational training for chefs, as well as in apprenticeships, the traditional route taken by 80% of Michelin-starred chefs.
- This is achieved by fighting a particular battle with young people, to make them want to be chefs. To this end, the Disciples work closely with schools, establishing contacts between professionals and students. They also take part in numerous exam juries.
- They also do this with parents at the time of orientation, by explaining the nobility of the culinary profession and the considerable career opportunities it offers within our companies.
- Organize an international “Young Talents Escoffier” competition for young professionals under 25 in the culinary and service professions.
- Bringing the kitchen and the dining room closer together, as he championed all his life, working with César Ritz to improve the quality of gourmet restaurants.
- Promote quality products, honoring producers, distributors and wine makers.
- Organize gastronomic events worthy of Epicurean Dinners, and recognize the personalities who serve French cuisine.
- To instill in gastronomy professionals, whether apprentices, employees or commis, the humanist spirit of Auguste Escoffier, a man with a deeply altruistic heart.
Auguste Escoffier was an exceptional Chef de Cuisine, but he was interested in all aspects of gastronomy, and spent his entire professional life in the fields of service, sommellerie, public relations, marketing and sales, purchasing and food safety, and human resources.
Like Auguste Escoffier, the Disciples Escoffier is interested in the different trades of the profession, and is the only gastronomic association that brings together chefs, culinary professionals, sommeliers, producers, wine makers and gastronomes.
It’s with fervor that she promotes the “The Escoffier Spirit“.