Ever wonder why restaurant kitchens have a head chef, a sous-chef and separate stations for sauces and pastry?

On October 28, 1846, Georges Auguste Escoffier was born in Villeneuve-Loubet, near Nice, France. He started cooking as a teenager and went on to run the kitchens of famous hotels such as the Savoy in London and the Ritz in Paris.

Escoffier organized kitchens into the brigade system, where every cook has a defined station, and his 1903 book Le Guide Culinaire simplified classic French cooking. Chefs still study it today.

What is your favorite French dish?

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