The Revolutionary Pair Partnered to Redefine Dining and Hospitality 130 Years Ago
More than 130 years ago in France, a partnership formed between up-and-coming hotelier Cesar Ritz and acclaimed chef Auguste Escoffier, to redefine and revolutionize fine dining. The present-day connection continues as a direct descendant and successors of this dynamic duo met recently in Denver, Colorado to discuss best practices in culinary excellence within the evolving hospitality industry.
Great grandson of Auguste Escoffier, Michel Escoffier, along with Auguste Escoffier School of Culinary Arts leadership team, were welcomed by executives at The Ritz-Carlton, Denver recently to discuss the importance of a quality culinary education, ongoing training and connecting with employees to promote excellence in service.
“Michel and our entire leadership team were honored to be welcomed by The Ritz-Carlton,” said Tracy Lorenz, president and CEO of Auguste Escoffier School of Culinary Arts. “The visit is symbolic of the rich history between Cesar Ritz and Auguste Escoffier and an important step in furthering the ongoing partnership opportunities within both organizations.”
In attendance from the teams of Escoffier and The Ritz-Carlton, Denver: Michel Escoffier, president of Escoffier Foundation and Museum; Tracy Lorenz, president and CEO of Auguste Escoffier School of Culinary Arts; Kim Jensen, president of Escoffier Boulder; Miles Mitchel, chief academic officer of Auguste Escoffier School of Culinary Arts; Kate Sweasy, director of career services of Auguste Escoffier School of Culinary Arts; Michael Poompan, executive chef of The Ritz-Carlton, Denver and Sarah Beckner, director of human resources of The Ritz-Carlton, Denver.
The leadership teams of Escoffier and The Ritz-Carlton, Denver also met with recent Escoffier Culinary School graduates, now culinarians for The Ritz-Carlton, Denver. The group was invited to a private dining experience at ELWAY’S Downtown and tour of the luxury hotel as part of the important meeting. Historically, Auguste Escoffier would often start his elaborate meals with borsht. Inspired by this, the hotel’s culinary team served a house-crafted borsht to kick off the memorable dining event.
Chef Michael Poompan shares, “We have always known the stories of Auguste Escoffier through the history of The Ritz-Carlton. However, hearing them in person from Michel was an indelible experience and provided inspiring insight into how Auguste Escoffier and Cesar Ritz became forefathers of modern hospitality and luxury.”