H. L. Cracknell and R. J. Kaufmann spent their early years working in the kitchens of several large hotels in London and Europe. The translators met when they were both working at London's Savoy Hotel in the late 1940s: a kitchen where the shadow of its first chef, Escoffier, still cast its influence. They subsequently became lecturers in cookery in a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise. The translators have been on the staff of leading centres of catering education in the United Kingdom. H. L. Cracknell was a member of the Association Culinaire Francaise, founded by A. Escoffier and E. Fetu in 1903. and they were also holders of the Maitrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire Francais.