Continuing the standards of haute cuisine established by Auguste Escoffier
To continue the standards of haute cuisine and culinary tradition established by Auguste Escoffier by marrying the resources of respected culinary professionals and enthusiasts in the sharing of common culinary experiences and also recognizing achievement in, and providing support of, culinary education through scholarships for students.
Haute cuisine and fine dining, as we know them today trace their origins to the work of Auguste Escoffier, “The Chef of Kings” and “The King of Chefs.” To preserve and nurture these twin traditions, Les Amis d’Escoffier Society Foundation, Inc. – a non-profit organization – steadfastly pursue these major goals:
• To enhance the art of fine dining by supporting culinary education through scholarships to student chefs.
• To Educate members in the appreciation of haute cuisine and fine wines by holding truly Epicurean dinners stressing classic preparation, eye-appealing presentation and traditional service. Experts comment on the food and wine served.
In 1936, a group of epicures, many of them former pupils of Auguste Escoffier, gathered at The Waldorf Astoria to discuss the formation of what was to become the nation’s foremost fraternity of dedicated gastronomes, Les Amis d’Escoffier Society of New York, Inc. Membership consists of chefs de cuisine, hotel executives, restaurateurs and business executives. Now a major institution in the culinary world, the Society gathers monthly for epicurean dinners and holds an annual dinner, Le Dîner de Printemps (Spring Dinner) or Le Dîner d’Automne (Fall Dinner), to provide opportunities for its members’ delight and edification and also generate gains in the perfection of the art of fine dining.