Thomas Keller began his culinary career at a young age working in a Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved westward to California to work as the executive chef at the Checkers Hotel in Los Angeles. In 1994, Keller opened the French Laundry in Yountville, which quickly became a destination restaurant. He now has eight restaurants and two bakeries in the US.
Chef Thomas Keller is known very well for his sous-vide cooking techniques. Today we used this technique in the carrots and the beef tenderloin we season them and put them in the bag. It gave the carrots a more vivid color and a concentrated flavor. the macaroni cheese was very interesting technique to have it was very complex making the broth and cooking the poor lobster I felt bad for it, getting killed by savage students, but the outcome was delicious. The almond cake was very moist and delicious in the inside had losts of flavor and it was very good. The strawberries were cooked slowly until the sugar form a syrup and then chilled. Chef Thomas Keller makes his recipes very detailed giving each item its own role in the play.
The article that I read was a book signing Thomas Keller did with a private interview. Chef Keller spoke about his restaurants, his successes and his failures: “I’ve failed a couple of times”, said Keller. “In a way, it’s an exciting time when you fail. It helps you learn how to become more successful”. Chef Keller is certainly no stranger to success. His brother Joseph is a chef as well and he introduced him to cooking. He taught me how to make hollandaise, roast a prime rib, cook lobster tail, flank steak and make omelets. He was my first introduction to cooking. His selection for French cuisine came from his interest in the lifestyle and the culture of the French people that...
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