The founder of classical French Cuisine

• Auguste Escoffier

• Gaston Lanotre

• Marie – Antoine Carême

• Monsieur Boulanger

The father of modern French pastry

• Auguste Escoffier

• Gaston Lanotre

• Marie – Antoine Carême

• Monsieur Boulanger

The Emperor of the World’s Kitchens

• Auguste Escoffier

• Gaston Lanotre

• Marie – Antoine Carême

• Monsieur Boulanger

The author of a popular cookbook titled “The Epicurean.”

• Auguste Escoffier

• Gaston Lanotre

• Marie – Antoine Carême

• Charles Ranhofer

It is the most influential and highly esteemed cuisine in the Western world

On what date did Paris's first free-standing restaurant open?

It is a modern style of cooking that avoids rich, heavy foods and emphasizes the freshness of the ingredients &  its presentation

• Haute Cuisine

• Nouvelle Cuisine

• Vegan Cuisine

• Fusion Cuisine

It refers to a well define organizational principles in the kitchen

He is the “captain” or floor waiter who takes the guests’ orders after explaining the menu

• Chef de salle

• Chef de rang

• Demi-Chef de rang

• Chef d' etage

He is the “busperson or back waiter”, clears all appropriate service items from the table between courses and often freshens water glasses

• Chef de salle

• Chef de rang

• Demi-Chef de rang

• Chef d' etage