Thomas Keller Research Paper

Thomas Keller was born October 14, 1955 Marine Corps base camp Pendleton, Ca. Thomas Keller started his career at a very young age working in a palm beach restaurant managed by his mother (Betty Keller). He quickly made his way up the ranks into the kitchen, where he discovered his passion for cooking. Early in his career, Keller met up with the world famous master chef, Roland Henin. Henin guided Keller through the process of mastering the culinary arts, teaching him that cooking well involved feeling, and not just technique. Keller cites Henin as his mentor and a large part of his success. He relocated to France in 1983 where he worked in several Michelin-starred houses including Guy savoy and taillevent. He opened his first restaurant “Rakal,” in New York City in 1986. “Rakal," garnered excellent reviews but fell prey to a lacking economy in the 1980s. Then moved to westward to California to work as executive chef at the checkers hotel in Los Angeles. Several years later he opened "The French Laundry" in Napa Valley, California, which has become one of the finest, most reputable restaurants in the United States. Reservations are often booked many months in advance, and dinner at the French Laundry can set add up to thousands of dollars. Thomas Keller's popularity soared with the American people once he began publishing his
in 2003, Johnson & wales university conferred upon him the honorary degree of doctor of the culinary art for his contributions to the industry, his accolades from the James Beard Foundation and “Chef of the year” by the culinary arts of America. In 2010 he was elected to the culinary institute of America board of trustees, contributing his unique perspective and leadership to furthering the schools educational mission. Keller is the only American born chef to hold multiple, three star ratings by the Michelin guide, having, received a total of seven stars in the 2011