Thomas Keller Chapter Summaries

Thomas Keller is an American culinary specialist, restaurateur, and cookbook author. He and his point of interest Napa Valley eatery, The French Laundry in Yountville, California, have won numerous honors from the James Beard Foundation, remarkably the Best California Chef in 1996, and the Best Chef in America in 1997. The eatery is an enduring champ in the yearly Restaurant Magazine rundown of the Top 50 Restaurants of the World.

In 2005, he was granted the three star rating in the inaugural Michelin Guide for New York for his eatery Per Se, and in 2006, he was granted three stars in the inaugural Michelin Guide to the Bay Area for The French Laundry. He is the main American culinary specialist to have been granted concurrent three star

in 1992, with his sweetheart of the time, to disperse Provençal-style olive oil and red wine vinegar. As of late, Keller began promoting a line of mark white Limoges porcelain dinnerware by Raynaud called Hommage Point that he composed and a gathering of silver empty product by Christofle. He has additionally joined his name to an arrangement of mark blades fabricated by MAC.

Keller is the president of the Bocuse d'Or U.S. group and was in charge of enlisting and preparing the 2009 competitors. The previous French Laundry Chef de Cuisine Timothy Hollingsworth won the Bocuse d'Or USA semi-finals in 2008, and spoke to the U.S. on the planet finals in January 2009 under Keller's watch where he set sixth, breaking even with the best execution of the U.S. in the challenge to date. On depicting his explanations behind tolerating the Bocuse d'Or Team USA administration, Keller expressed, "When Chef Bocuse calls you on the telephone and says he'd like you to be president of the American group, you say, 'Oui, culinary expert'. He's the good example, the