Eugene Herbodeau
(1888-1982), Maitre-chef at the Carlton Hotel; biographer of EscoffierSitter in 1 portrait
Herbodeau was recommended to Escoffier while working in Paris and joined him as commis chef poissonier at the Carlton Hotel, London, 1913. In 1921 he was appointed chef de cuisine at the Ritz and seven years later he transferred back to the Carlton, to take the position once held there by Escoffier. Président of the London Association Culinaire Française from 1924, he was appointed Chevalier of the Légion d'Honneur in 1931 and Officier in 1951. With fellow chef and food writer Paul Thalamas, he was literary executor and biographer of Escoffier.
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Jos Mestdagh
16 October 2022, 20:39
His name appears as author, 'E. A. Herbodeau du Carlton, Londres' of a book in French, 'Étude et commentaires du livre curieux d'Athénée "Les Deipnosophistes" ou "Banquet des Sages"', published by Practical Press Limited, 1 Dorset Buildings, Salisbury Square, London, E.C.4, 106, 105 pages. My copy is dated in pencil, presumably by the seller, as '1933'. That a cook read ancient Greek would mean he received a general education, which is an oxymoron given the rigor of the professional training system for cooks in France in his formative years.