Who where the two famous chef in history of food industry?

Escoffier is widely considered to be the father of modern French cuisine. He was born in Villeneuve-Loubet, France, and began his culinary career at a young age. He worked in several restaurants in France and Switzerland before moving to London, where he became the head chef at the Savoy Hotel. In 1890, he published his seminal work, "Le Guide Culinaire," which codified the principles of French cuisine and became a standard reference for chefs around the world. Escoffier also served as the private chef for several wealthy families, including the Rothschilds and the Vanderbilts. He died in Monte Carlo, Monaco, in 1935.

2. Julia Child (1912-2004)

Child is considered to be one of the most influential chefs in American history. She was born in Pasadena, California, and began her culinary career in her early 30s. She studied at the Cordon Bleu cooking school in Paris and then returned to the United States, where she began teaching cooking classes. In 1963, she published her first cookbook, "Mastering the Art of French Cooking," which became a bestseller. Child also hosted several cooking shows on television and wrote several other cookbooks. She died in Santa Barbara, California, in 2004.