<Tr> <Th> </Th> <Td> Georges Auguste Escoffier (1846 - 10 - 28) 28 October 1846 Villeneuve - Loubet, France </Td> </Tr> <Tr> <Th> </Th> <Td> 12 February 1935 (1935 - 02 - 12) (aged 88) Monte Carlo, Monaco </Td> </Tr> <P> Georges Auguste Escoffier (French: (ʒɔʁʒ ɔɡyst ɛskɔfje); 28 October 1846--12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods . Much of Escoffier's technique was based on that of Marie - Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style . In particular, he codified the recipes for the five mother sauces . Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"--though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century . </P> <P> Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his guests . </P>

Who is said to have been the founder of classical french cooking