Monsieur Escoffier is undoubtedly the finest chef in the world. -- César Ritz

as reported by Eugène Herbodeau and Paul Thalamas, Georges Auguste Escoffier (London: Practical Press, Ltd, 1955)

"Well, I wouldn't consider a program to be serious if it didn't teach Escoffier or classic French techniques. What do these schools supply as a substitute? Their own book, I guess. I know certainly at the Cordon Bleu and at La Verenne, he's required." -- Julia Child