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  • Kathryn Longstaff

    Lesson 2.1 – Activity 2

    • What did you find out about Cesar Ritz, Paul Escoffier and Antoine Careme?
    • Extension – In your opinion who do you think was most influential?
    #17534

    Max Burkinshaw
    Participant
    Max Burkinshaw

    Cesar Ritz owned and managed his very own top of the line hotels in Paris, Switzerland, England and many more. Paul escoffier was a culinary expert inventing over 5000 dishes. Antoine Careme was the worlds first celebrity chef and I think Cesar Ritz is the most influential person because creating and managing big hotels is a lot more impressive.

    #27839

    Max Burkinshaw
    Participant
    Max Burkinshaw

    `2.0) Cesar Ritz owned and managed his very own top of the line hotels in Paris, Switzerland, England and many more. Paul escoffier was a culinary expert inventing over 5000 dishes. Antoine Careme was the worlds first celebrity chef. However I think Cesar Ritz is the most influential person because creating and managing luxury hotels is a lot more impressive.

    #27842

    William Dahlgren
    Participant
    William Dahlgren

    In 1896, he formed the Ritz Hotel Alliance with South African millionaire Alfred Beit, who was said to be the richest man in the world at the time. At the end of 1898, they opened what would become the famous Ritz Hotel in Paris Place VendômeHe introduced the concepts of discretion, comfort, hygiene, exemplary service and gastronomic excellence. Known as the ‘king of hoteliers and hotelier to kings’, his innovations are now considered mandatory for any hotel of qualityCésar Ritz is a Swiss hotelier and the founder of several hotels, including Hôtel Ritz in Paris and Ritz and Carlton Hotels in London. He is one of the earliest founders of the hotel chain known as the “king of hoteliers and the hotelier of kings”, and the term luxury is derived from his name and the name of his hotel.Paul Escoffier was famously known for is dishes,he invented Peach Melba in memory of the Austrian singer Nellie Melba. The restaurant chef thanked him: In addition to inventing a la carte food, Escoffier also completely changed the way the restaurant kitchen works and invented the “Brigade” organization system, which is still in use today. Marie Antoine Carême is a French chef and one of the first to practice and advocate exquisite cooking style. This cooking style is called grand cuisine, which is the “greatness of French cuisine a magnificent cooking style loved by international royal families and locals, rich from Paris.

    #27845

    Alexander Ericson
    Participant
    Alexander Ericson

    Cesar Ritz has a very long known history in the hotel business and has a history for managing and founding hotels but he is most famous for his hotel ritz in London which opened in the early 1900s. He was one of the first people to use specialize in hospitality and in having focusing on the hygiene in the hotel business.
    Paul Escoffier is known to be the “king of chefs and chefs of kings” and had a very big play in the restaurant branch. He used his military experience to innovated a new way to control his kitchen staff.
    Antoine Carême was known to the first celebrity chef and the first celebrity chef to server for the royals. But shes best known for the her her advanced the notion of cuisine as both and art and science view.
    I think that Ritz has a bigger influence on how hospitality works and how hotels should be run. Without him we would never have the type of service at restaurants and hotels like we do today.

    #27846

    Joanna Gärdin
    Participant
    Joanna Gärdin

    Cesar Ritz
    Cesar Ritz was a famous Swiss hotelier who founded several famous hotels including the Hôtel Ritz in Paris and The Ritz and Carlton Hotels in London. Cesar Ritz managed to go from unpromising beginnings to the absolute top of the hotel industry, he helped transform hospitality.

    Ritz introduced the concepts of discretion, comfort, hygiene, exemplary service and gastronomic excellence. Ritz started out as a waiter during his earlier years in the hotel industry but soon enough he worked his way up to becoming a manager of many high-end hotels such as Le Splendide in Paris and The Grand Hotel National in Lucerne but he is most known for his involvement in The Savoy Hotel and The Ritz Hotel in London and Hotel Ritz in Paris.

    By the time he turned 19, he was known for being an exceptional server, fast on his feet and attentive to his guests. During this time, he also met famous French chef Auguste Escoffier, who became an indispensable mentor and advisor, as well as one of his best friends. He easily worked his way up within the hospitality industry not long after that.

    The Ritz-Carlton company is currently in possession of 108 luxury hotels and resorts in 30 countries and territories with 29,158 rooms, in addition to 46 hotels with 8,755 rooms in the pipeline. The Ritz-Carlton was founded in 1983, when the previous owners sold the Ritz-Carlton brand name and the Ritz-Carlton hotel in Boston, Massachusetts. The Ritz was opened in 1906, eight years after Cesar Ritz had established the Hôtel Ritz Paris.

    #27848

    Mania Ferdows
    Participant
    Mania Ferdows

    Cesar Ritz
    Which company did they create?
    Ritz-Carlton Hotel Company
    How did they start?
    He started by finding investors and opening a number of his own hotels.
    In 1888, he and Auguste Escoffier founded the Conservations Haus restaurant in Baden-Baden. Later on, Richard D’Oyly Carte invited the two to London to become the Savoy Hotel’s inaugural manager and chef.
    How did they manage to grow so fast?
    He became successful by opening The Ritz Hotel in London, which became one of the most popular gathering places for the affluent.
    Caesar Ritz was also well aware of whatever ambiance makes a guest feel at ease. He recognized the essence of the hotel business: the guest’s well-being.

    Auguste Escoffier
    What did he create?
    He created over 5,000 recipes, published Le Guide Culinaire, and devised kitchen management methods.
    Who did he work with?
    He worked with his uncle first, later on with Cesar Ritz.
    Why did his hotels and restaurants make a difference?
    According to Escoffier, food service personnel at all levels should be devoted to developing their abilities and general knowledge via education. Therefore he published a culinary book for people to learn.

    Antoine Careme
    When did he live?
    During the 18th century.
    What is his nationality?
    French
    What made him famous?
    Creating pastry sculptures out of sugar and marzipan.
    Which changes did he bring to F&B management?
    By encouraging the use of seasonal foods and avoiding excessive garnishes, Escoffier revolutionized meal service. He also improved the efficiency of professional kitchens.

    I personally like Cesar Ritz more because his business has improved the most out of everyone else. Cesar Ritz established lots of service standards that are still in use today. He motivates me because he just wanted the best for his visitors.

    #27849
    Valentin Börjeson Hedberg

    Cesar Ritz was a Swiss hotelier who started and managed many hotels into becoming successful all over the world, his most famous ones are probably; The Ritz Hotel Paris, The Carlton London, Savoy London. He was a man of hospitality and has become one of the most famous people to study when learning about this topic, hospitality.

    Auguste Escoffier was a famous and highly respected, successful french chef that joined in with Cesar Ritz somewhere between 1877-1887 where they started the Baden Baden. Escoffier was the head chef at the hotels such as Savoy and the Carlton. He invented two major things, a la carte eating and the “brigade” system in how to run a kitchen efficiently, and this system is still used today.

    Marie- Antonine Carême was a French chef who served the royalties in Europe, and has written several classic works on cuisine. He is often referred to as the founder of french gastronomy and front of the “grande cuisine”. He is also what we can say one of the first celebrity chefs as he worked in Napoleon’s kitchen and many other kings and royalties, Alexander the 1st among them.

    I think Cesar Ritz is the most influential as he was the front face of hospitality in general and not only in the kitchen.

    #27851

    Marcus Prising
    Participant
    Marcus Prising

    Caesar Ritz was born on the 23rd February 1850 in Niederwald in the Goms valley. He was the 13th and youngest child of Anton and Kreszentia Ritz-Heinen, a Goms mountain farmer’s son like all the others, however he was a very special boy. For a long time Caesar Ritz fostered the dream of implementing his ideas and visions on his own prototype in Paris.
    In a former prince’s residence on the Place de Vendôme – which was already an art monument in itself- the «Hotel Ritz Paris» was built. source;https://caesarritz.ch/life-story/

    #27886

    Joanna Gärdin
    Participant
    Joanna Gärdin

    Antoine Careme:
    Auguste Escoffier created over 5,000 recipes and even published Le Guide Culinaire which was a culinary textbook, he also developed approaches to kitchen management. Escoffier invented the Peach Melba in honor of Austrian singer Nellie Melba, and in addition to inventing the way of ‘a la carte’ eating, Escoffier also revolutionized the way restaurant kitchens ran, inventing the “brigade” system of organization, which is still used today.

    Escoffier worked with many different hotels but the most famous collaboration he had was with Cesar Ritz within the Ritz hotel where he presided over the kitchens for almost twenty years, in which he then received world wide recognition for his “haute cuisine”.

    #28028

    Joanna Gärdin
    Participant
    Joanna Gärdin

    Marie-Antoine Careme
    Careme was a French chef and an early practitioner and exponent of the elaborate style of cooking known as grande cuisine, the “high art” of French cooking: a grandiose style of cookery favored by both international royalty and by the nouveau riche of Paris. Antoine was born into a poor family on June 8, in Paris, 1784. By the age of 10 he was out on his own, and Carême signed on for a six-year internship at a small tavern on the edge of Paris called the Fricassée de Lapin; he started as a dishwasher and runner. At 16, Carême was onto his next job, this time at a noteworthy pâtisserie near the Palais-Royal owned by Sylvain Bailly, a famous pâtissier at the time. It was at Bailly’s shop that Carême blossomed. Bailly recognized the young boy’s talent and encouraged him to get a more formal education.
    In 1815, Carême left Paris to work in London as head chef for George, Prince of Wales. He left the country just three years later, but while in England, he wrote his first book, Le pâtissier royal, a 482-page manual and treatise split into two volumes comprising sweet and savory recipes, complete with rough line drawings for the more elaborate dishes.

    #28029
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