"I've got my Bible and my Escoffier next to it"

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How did the French tradition of cooking become the basis of professional kitchens around the world? Marc Vaca is a chef and instructor at Le Cordon Bleu, perhaps one of the world’s most famous culinary schools. He tells the story of Auguste Escoffier, the French chef who developed the foundations of how professional kitchens are run today. (Picture: Kitchen staff preparing food. Credit: Olivier Douliery, Getty Images)