Thomas Keller (born October 14, 1955) is an American cook, a restaurant owner, and a cookbook writer. He and the Napa Valley restaurant, The French Laundry in Yountville, California, has won numerous awards from the James Beard Foundation, notably the Best California Chef in 1996, and Best Chef in America in 1997. This restaurant is a lasting winner on the annual Restaurant Magazine list of the 50 Best Restaurants of the World.
In 2005, he was awarded a three star rating in the first Michelin Guide for New York City for his Per Se restaurant, and in 2006, he was awarded three stars in the first Michelin Guide in the San Francisco Bay Area for The French Laundry. She is the only American chef who has been awarded three simultaneous Michelin star ratings for two different restaurants. He currently holds seven Michelin stars in total: three in Per Se, three in The French Laundry, and one in Bouchon.
Video Thomas Keller
Early life and career
Mrs. Keller is a restaurant owner who hires Thomas as an aid when her cook gets sick. Four years after his parents divorced, his family moved east and settled in Palm Beach, Florida. In her teenage summer, she worked at the Palm Beach Yacht Club from dishwasher and quickly moved to cook. This is where he finds his passion for cooking and perfection in hollandaise sauce.
During the summer he worked as a chef in Rhode Island. One summer he was discovered by Master Chef Roland Henin who was born in France and was assigned to cook food at The Dunes Club. Under Henin's research, Keller learned the basics of classical French cooking. After The Dunes Club, Keller worked various cooking positions in Florida and soon became a chef at a small French restaurant called La Rive in the Hudson River valley in Catskill, New York. Thomas works alone with the couple's grandmother as a preparation chef. With freedom, he built a smoke house to heal meat, developed relationships with local livestock suppliers and learned to cook the entrails and innards under his old mentor, Roland Henin, who would stop by at the weekend. After three years at La Rive, unable to buy it from the owner, he left and moved to New York and then Paris, apprenticed at various Michelin starred restaurants.
Upon his return to America in 1984, he was employed as a chef de cuisine in La Reserve in New York, before setting out to open Rakel in early 1987. Rakel's refined French cuisine served the expensive Wall Street executive tastes and received two star reviews from < i> The New York Times . Its popularity faded when the stock market hit its lowest point and in the late 1980s, Keller left, unwilling to compromise his cooking style with simple bistro tariffs.
Maps Thomas Keller
French Laundry
After parting with his colleague at Rakel, Keller took various consultant positions and cooks in New York and Los Angeles. In the spring of 1992 he discovered an old French steam laundry in Yountville, California that had been converted into a restaurant. He spent nineteen months collecting $ 1.2 million from acquaintances and investors to buy a restaurant, then opened in 1994. Over the next few years the restaurant received numerous awards, including James Beard Foundation, gourmet magazine, Car Guide (five stars), and Michelin Guide (three stars).
In April 2009, Keller was engaged to an old boyfriend and former general manager at Laundry France, Laura Cunningham.
Restaurants and other activities
Food and eating
After the success of The French Laundry, Thomas and his brother, Joseph Keller (currently owner/chef Josef in Las Vegas), opened Bouchon in 1998. Located on the street from The French Laundry, it serves French bistro fare at moderate prices, with Bouchon Bakery opened the next door a few years later (in 2006, Keller opened a bakery branch at Time Warner Center in Manhattan). Keller had joked in the past that the motivation for Bouchon's opening was to give him a place to eat after working at The French Laundry. On January 26, 2004, Keller opened his restaurant Bouchon in Las Vegas. On February 16, 2004, the much anticipated Per Se Keller restaurant opened at the Time Warner Center complex in New York under Keller Chef de Cuisine, Jonathan Benno. Per Se, designed from scratch and built specially as part of the overall construction process, was a direct hit on the New York restaurant scene, with bookings booked several months earlier and publications including The New Yorker and > The New York Times gives a warm welcome. The newest restaurant, "ad hoc", opened in September 2006 in Yountville with dinner at a different fixed price, which is conveniently served with family style every night. Originally intended to be a temporary project while Keller planned his lifelong dreams restaurant for the location, serving hamburgers and wines, he decided to create a permanent ad hoc and found a new location for a hamburger restaurant due to his remarkable popularity.
- Yountville, CA: ad hoc, addendum, Bouchon, Bouchon Bakery, The French Laundry
- New York: Bouchon Bakery, Per Se
- Las Vegas: Bouchon, Bouchon Bakery
- Beverly Hills: Bouchon, Bouchon Bakery (this location closed on December 31, 2017)
- Miami: The Surf Club - opened in July 2018
Before the opening of The French Laundry, Thomas Keller started a small oil company called EVO, Inc. in 1992, with his girlfriend back then, to distribute the olive oil and red wine vinegar. Recently, Keller began marketing a line of unique white Limoges porcelain utensils by Raynaud called the Hommage Point (in honor of the chef and owner of the French restaurant Fernand Point) to which he helped design and collect silver Christofle. He also attaches his name to a set of signature knives produced by MAC.
Keller is chairman of the US Bocuse d'Or team and is responsible for recruiting and training candidates in 2009. Former French La Cuisine Chef de Cuisine Timothy Hollingsworth won the Bocuse d'Or USA semifinal in 2008, and represented the US in the world finals in January 2009 under the supervision of Keller where he was placed in 6th position, matching the best US performance in the contest to date. When explaining his reasons for accepting the Bocuse d'Or Team USA presidency, Keller states, "When Chef [Paul] Bocuse calls you on the phone and says he wants you to be the president of the American team, you say 'Oui, chef.' He is a role model, icon ".
In 2012 he announced that he was at the point of his career when it was time to leave the kitchen. The important thing, he says, is to make sure to give the young chef the right thing, the right mentoring because "if we do not really work to improve our professional standards, then we're not really doing our job".
Publish and film
In 1999, Thomas Keller published the The French Laundry Cookbook , which he considered a definitive book on cooking. The year won three International Association of Culinary Professionals (IACP) awards for the Cookbook of the Year, Julia Child's "First Cookbook" Award, and the Design Award. In 2004 he published "The Bouchon Cookbook," although he gave most praise to chef Bouchon Jeffrey Cerciello. Other cookbooks he or she contributed are Food Lovers to Napa Valley , Under Pressure: Cooking Sous Vide , Ad Hoc at Home 2009) and Bouchon Bakery (2012). She gave us an introduction or introduction to The Vineyard Kitchen: The Seasons Inspired by Maria Helm Sinskey, "Happy in the Kitchen" by Michel Richard, "Indulge: 100 Perfect Desserts" by Claire Clark (pastry head chef at The French Laundry), a new publication "Ma Gastronomie" by Fernand Point, "Charcuterie: The Craft of Salting, Smoking, and Curing" by Micheal Ruhlman and Brian Polcyn. He also featured in "My Last Supper" by Melanie Dunea
Working on the movie Spanglish , Keller designed and taught the star Adam Sandler to cook what is often called "the largest sandwich in the world", as a plausible example of what a bachelor's talented bachelor can make for himself. The sandwich resembles a typical BLT, with the addition of fried eggs. In an interview with Vogue Man Arabia he described BLT as a "perfect sandwich". Keller served as a consultant for Pixar 2007's Ratatouille , allowing producers for internship in the French Laundry kitchens and designing a luxurious, ratatouille, "confit byaldi", for character cooking. In the American version he played a cameo appearance as a restaurant protector (this part was played by one of Keller's mentors, Guy Savoy in the French version, and Ferran AdriÃÆ' in Spanish).
Appreciation
- Best American Chef: California, James Beard Foundation, 1996
- Extraordinary Chef: American, James Beard Foundation, 1997
- Chef of the Year, Bon AppÃÆ'Â © tit Magazine , 1998
- Choosing # 1 - Top Food, Zagat Guide to the Bay Area , 1998-2003
- Five Star Award, Car Travel Guide , 1999-2004
- Favorite Restaurants - Restaurant Experts' Polls, Food & amp; Wine Magazine , 2000
- Top Restaurant for Food, Wine Spectator Magazine , 2000
- America's Best Chef, TIME Magazine , 2001
- Extraordinary Wine Service Award, James Beard Foundation, 2001
- Exceptional Service Award, James Beard Foundation, 2003
- The World's Best Restaurants (French Laundry), Top 50 Top Restaurants World Magazine , 2003, 2004
- Best Restaurants in the Americas (French Laundry), Top 50 Best World Restaurants in Magazines , 2005-2008
- Best New Restaurant (Per Se), James Beard Foundation, 2005
- Superb Restaurant (French Laundry), James Beard Foundation, 2006
- Michelin Guide New York, 3 Stars for Per Se, November 2005 - 2015
- Michelin Guide Bay Area, 3 Stars for The French Laundry, 2006-2015
- Michelin Guide Bay Area, 1 Star for Bouchon, 2007-2015
- Gayot Restaurant Top 40 in the US (French Laundry) 2004 - 2010
- Gayot's Top 40 Restaurants in the US (Per Se) 2010
- Chevalier at the French Legion Legion, presented by Chef Paul Bocuse on March 29, 2011 in NYC
- Lifetime Achievement Award (French Laundry) Top 50 Top Restaurant Restaurants World Magazine
- The Hall of Fame Induction Culinary.
Bibliography
- Keller, T. Bouchon Bakery . Artisan Publishers, 2012. ISBNÃ, 978-1-57965-435-1
- Keller, T. Ad Hoc at Home . Artisan Publishers, 2009. ISBNÃ, 978-1-57965-377-4
- Keller, T. Under Pressure: Cooking Sous Vide . Artisan Publishers, 2008. ISBNÃ, 1-57965-351-0
- Keller, T. Bouchon . Artisan Publishers, 2004. ISBNÃ, 1-57965-239-5
- Keller, T. French Cookbook Laundry . Artisan Publishers, 1999. ISBNÃ, 1-57965-126-7
Reference
Further reading
- Keller, Thomas. French Cookbook Laundry . Artisan Publishers, 1999. ISBNÃ, 1-57965-126-7
- Ruhlman, Michael. Soul Chef: The Road to Perfection . Penguin Books, 2001. ISBNÃ, 0-14-100189-5
- Keller, Thomas. Bouchon . Artisan Publishers, 2004. ISBNÃ, 1-57965-239-5
- Severson, Kim. "Mats with Shuffle and Dream." The New York Times , June 13, 2007.
- Keller, Thomas. Under Pressure . Artisan Publishers, 2008. ISBNÃ, 978-1-57965-351-4
- Keller, Thomas. Ad Hoc at Home . Artisan Publishers, 2009. ISBNÃ, 1-57965-377-4
- Keller, Thomas. Rouxel, Sebastien. Bouchon Bakery . Artisan Publishers, 2012. ISBNÃ, 978-1-57965-435-1
External links
- Thomas Keller on Word Search - List of Interviews Thomas Keller
- Interview by Restaurant Insider magazine: January 2006
- Charlie Rose interview: March 26, 2008
- Google Writer: Thomas Keller: May 19, 2009
- 60 Minutes: Inside Thomas Keller's Restaurant: 20 November 2011
- 60 Minutes: Visiting Teatro Mouth: February 11, 2009
Source of the article : Wikipedia
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