Promote educational opportunities and philanthropic events to support their communities<\/p>\n
Values<\/h1>\n
The LDEI Guiding Principles are intended to uphold the integrity, professionalism, and outstanding leadership on which LDEI was founded.<\/p>\n
Philanthropy<\/strong><\/p>\n We are committed to creating long-lasting change in our communities through focused philanthropy.<\/p>\n Diversity<\/strong><\/p>\n We celebrate the value of differences among people and cultures worldwide in our communities and our chapters.<\/p>\n Leadership and Professional Development<\/strong><\/p>\n We are committed to the lifelong learning, mentoring, and development of our dames.<\/p>\n Professional Excellence<\/strong><\/p>\n We adhere to the highest standards of professional conduct, ethics, and integrity.<\/p>\n Innovation<\/p>\n We are committed to staying relevant and influential despite the constant changes in our environment through adaptation and openness.<\/p>\n To uphold the integrity of the organization, our members adhere to the following:<\/p>\n Les Dames d\u2019Escoffier proudly wears the name of one of the most innovative chefs in history, whose philosophy and achievements continue to serve as both a model and inspiration to today\u2019s culinary professionals.<\/p>\n Georges Auguste Escoffier (28 October 1846 \u2013 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development and popularity of modern French cuisine. Much of Escoffier\u2019s technique was based on that of Antoine Car\u00eame, one of the codifiers of French haute cuisine, but Escoffier\u2019s achievement was to simplify and modernize Car\u00eame\u2019s elaborate and ornate style. Referred to by the French press as \u201cEmperor of the world kitchens,\u201d Escoffier was France\u2019s pre-eminent chef in the early part of the 20th century.<\/p>\n Alongside the recipes he recorded and invented, another of Escoffier\u2019s contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens. He organized his kitchens by the brigade de cuisine system, a single integrated unit with each section run by a chef de partie.<\/p>\n In 1903, Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking, and later published Le Levre des Menus (1912) and Ma Cuisine (1934). He was named a Chevalier of the Legion d\u2019Honneur in 1920 and an Officer in 1928 by the Frency government. Escoffier\u2019s recipes, techniques, and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.<\/p>\n Escoffier\u2019s great-grandson, Michel, has kept this great culinary tradition alive. He is president of the August Escoffier Foundation and Museum in Villeneuve-Loubet near Nice, France.<\/p>\n About Us Our History Our organization is named after Auguste Escoffier (1846\u20131935), known as \u201cThe Chef of Kings\u201d and \u201cThe King of Chefs.\u201d He was the most innovative chef in …<\/p>\nEthical Code<\/h1>\n
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Auguste Escoffier, 1846-1935<\/h1>\n
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