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Born in 1846, Escoffier initially faced a different fate, likely following his father’s path as a blacksmith. However, recognizing his talents and aspirations, he began working in his uncle's restaurant at the tender age of 13. The challenges he faced during this formative period likely ignited his ambition to improve working conditions in kitchens.
Culinary Evolution
Escoffier's journey truly took off at the Petit Moulin Rouge in Paris, advancing through military service as an army chef during the Franco-Prussian War. Post-war, he continued to climb the culinary ladder, establishing his own restaurant in Cannes and working extensively in high-profile hotels.