The Life and Times of a Scaffier

Starting in 1911, a Scaffier started publishing a magazine which came out monthly called Le Calne Depicure. He published that magazine for three years and his hopes were that it would spread knowledge of French cooking to other countries. But when World War I began, the magazine would put aside. A Scaffier also faced rationing and shortage issues, not unlike when he had been a cook in the military. This time it was his job not to feed soldiers, but to keep a luxury restaurant running despite those shortages.