Francis Tuttle Technology Center’s Inaugural Escoffier Dinner was held the evening of Thursday, May 20, 2010, with full capacity seating. Students narrated guests through the fascinating story of culinary giant Chef Georges Auguste Escoffier, as they introduced each of the nine courses of the extraordinary meal. Escoffier changed the world of cooking around the globe by writing what some call the best cook book ever written, “Le Guide Culinaire,” translated, “The Guide to Cooking.” During his lifetime, Escoffier was known as the chef of kings and the king of chefs.
This one-of-a-kind event highlighted the remarkable talents of the students, as they worked alongside guest chefs from the Hal Smith Group, members of The Fort Sill Army Base Culinary Arts Team and former Francis Tuttle Culinary Arts students, with a special menu based on the classical French recipes of the legendary Escoffier. Chef Eve Felder, associate dean at The Culinary Institute of America, served as keynote speaker. It was a truly special evening!
Watch video of Culinary Arts student interviews here.