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Kevin Escoffier is a French professional sailor born on 4 April 1980 [1] in Saint-Malo, France and a resident of Lorient. [ 2 ] [ 3 ] He is an offshore sailor who has won the 2018 Volvo Ocean Race as a bowman onboard DongFeng [ 4 ] and competed in the 2020–2021 Vendée Globe aboard PRB. [ 5 ]
Jeffrey Paul Escoffier (October 9, 1942 – May 20, 2022) was an American author, activist, and media strategist. He was a research associate at the Brooklyn Institute for Social Research. [ 1 ] He has taught at the University of California (Berkeley and Davis), Barnard College, The New School, and Rutgers University, Newark. [ 2 ]
Escoffier apparently won her hand in a gamble with her father, publisher Paul Daffis, over a game of billiards. They had three children, Paul, Daniel (who was killed in World War I), and Germaine. She died on 6 February 1935. [14]: 99, 272 Escoffier died on 12 February 1935, at the age of 88. He is buried in the family vault at Villeneuve-Loubet.
Auguste Escoffier School of Culinary Arts is a private culinary school with campuses in Boulder, Colorado, Austin, Texas, and online. The school offers culinary arts , pastry arts , hospitality , food entrepreneurship, holistic nutrition and wellness, and plant-based programs.
Antoine Escoffier (born 29 February 1992) is a French tennis player who plays mainly on the ATP Challenger Tour. Escoffier has a career high ATP singles ranking of No. 135 achieved on 16 October 2023.
Jean-Yves Escoffier (12 July 1950 – 1 April 2003) was a French cinematographer. For his work on films by Leos Carax , Escoffier received the European Film Award for Best Cinematographer and was nominated for the César Award for Best Cinematography .
Les Dames d'Escoffier was founded in New York City in 1976, by food writer Carol Brock, [1] in honor of Auguste Escoffier, whom Les Dames' mission statement credits with having "single-handedly brought the culinary art into the modern era".
Westminster College began as a School of Hospitality in Vincent Square in 1910 when in 1908 a consultative committee which included Sir Isidore Salmon, Auguste Escoffier and César Ritz was established to design training programmes in professional cookery in readiness to produce graduates that could work in London's finest hotels. The first ...