#185 César Ritz and Auguste Escoffier (The Hotelier and The Chef)

What I learned from reading Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class by Luke Barr.  ---- Founders Notes gives you the ability to tap into the collective knowledge of history's greatest entrepreneurs on demand. Use it to supplement the decisions you make in your work.  Get access to Founders Notes here.  ----[1:00] The words echoed in his head, even now. The idea that they should be seen as servants was the cruelest of insults. César Ritz, Auguste Escoffier, servants? [11:28] He hasn't the least idea how much work and care, how much imagination and effort, go into the proper running of a hotel. [20:44] This was the very heart of a world that had shaped him, a world of privilege and luxury in which he had forged a place for himself, against all odds. Ritz had not been born to this life. Raised in a tiny village (population 123) in the foothills of the Swiss Alps, he was the last of eleven children, and had left home at the age of twelve.[21:04]  He was a self-made man. And beneath his placid, imperturbable Swiss poise lay enormous ambition. [22:26] Ritz knew better than anyone the importance of the kitchen in creating a truly luxurious hotel experience. He had built his success in the hotel business in tandem with the brilliant chef Auguste Escoffier. [26:48] Ritz had spent years working for others and was now, finally, a hotel owner himself. Yes, his hotels were small, but they were his. [27:48] Ritz was proud, but also full of insecurities: about his Swiss peasant family background, his lack of education. [30:20] "You'll never make anything of yourself in the hotel business," his boss at one of his very first jobs had told him. "It takes a special knack, a special flair, and it's only right that I should tell you the truth: you haven't got it." Well, he'd got it now. [40:18] Escoffier was not an educated man, but he had quickly discovered that he had a real talent for cooking, which he saw as both a science and an art. [40:37] He