Henri-Paul Pellaprat

Henri-Paul Pellaprat, born in 1869, was classically trained by some of the most remarkable chefs of Belle Epoque France, including Pere Lepey of the Cafe de la Paix and Casimir Moisson of La Masion Doree. A disciple and friend of the legendary Auguste Escoffier, Pellaprat taught at the celebrated Le Cordon Bleu for over 30 years, during which time he wrote his master work L'Art Culinaire Moderne. Pellaprat is considered the father of modern French cooking and his thoughtful approach to preparation and technique, and his insistence on the freshest ingredients, remain guiding principles of great chefs everywhere.