How to Become an Escoffier Disciple?

Gastronomy is the best part of « art de vivre ». It is a philosophy of life in itself. It's a culture of sensing, of sharing and connecting. Auguste Escoffier knew all this and his passion for cooking turned into legend.

Who was Auguste Escoffier?

Auguste Escoffier, was known as the "King of Chefs and Chef of Kings", was born in Villeneuve Loubert in 1846 and died in Monaco in 1935. Together with Caesar the Ritz he revolutionized French cuisine from the Belle-Epoque period, especially with the help of the Culinary Guide (1903), considered to be the chefs' Bible. The great Chef Auguste Escoffier revolutionized the French cuisine and he was the pillar for the culinary education in France and, then, all over the world. Escoffier Disciples is the first gastronomic institution that promotes his philosophy.

The only culinary art museum is situated in France, in Villeneuve Loubet, right in the house where Auguste Escoffier was born.

"The kitchen will evolve as society evolves, without ceasing to be an art...We must look in ourselves for new ways to leave working methods adapted to the customs and habits of our time." Said Auguste Escoffier.

Close to this perception, Escoffier Disciples connect and bring innovations for the French cuisine, a cultural heritage and an ongoing way of living. The institution has grown exponentially, in time, with more than 25000 members for the Escoffier International Disciples, across 26 countries.

How to become an Escoffier Disciple?

To become a member of Escoffier society, you need to be part of the gastronomic world, either by being a chef, or non-chef but epicurean, food writers, journalists, hospitality professionals, sommeliers, maitre d'hotels, food and wine producers.

New members can join by invitation only and must have two godfathers from the Discipline. The ceremony is done by the President and its members and the new one is, symbolically, introduced into the Escoffier society by a clap of a wooden spoon over the shoulders in a convivial and smiling ambiance.

Each one is given a certain sash colour:

Red - for professional chefs

Blue - for non-chefs, food passionate and writers, journalists

Green - for food and wine producers

Purple - for hospitality professionals, maitre d'hotel, sommeliers

Escoffier Disciples meet together regularly to share ideas and the Escoffier culture, also getting involved into charity actions.

They continue to promote this discipline keeping in mind the oath "to transmit, serve and honor the Cuisine, its culture and its permanent evolution".