Auguste Escoffier was a French chef, restaurateur, and culinary writer, known as the "king of chefs and chef of kings." He revolutionized French cuisine in the late 19th and early 20th centuries by modernizing cooking techniques and organizing kitchen operations. His most famous work, "Le Guide Culinaire," is a foundational text in classical French cooking. Escoffier is credited with popularizing the brigade system, which organizes kitchen staff into specific roles for efficiency. He also emphasized the importance of fresh ingredients and seasonal cooking. His influence extends beyond the kitchen, impacting culinary education and the restaurant industry worldwide, including the Culinary Institute of America.