![]() Taste, color, originality and getting the tiniest detail exactly right. It comes to his vision and his standards. ![]() Heart of an impassioned, driven and unbending artist-fiercely uncompromising when ![]() Keller's businesslike demeanor peels back and you see what's pulsing inside: the This is where I shouldĪs he recalls that moment and what he then did to make the French Laundry his own, Them in movies-when things get kind of cloudy and you get teary-eyed that was what I immediately had an emotionalĬontact, an emotional experience with the place. Saw antique wooden benches in front of a window. But I walked along the walkway and saw an antique rosebush. "It was a MondayĪnd the place was closed," Keller recalls. To Yountville, in the heart of the Napa Valley, to have a look. A friend told him the place was for sale, and Keller drove But there is a whole other dimension to Keller, and itĬomes to the fore when he moves into the garden and starts talking about his love Man's man, a fellow who nine times out of ten would skip the Kir Royale in favor ofĪ hearty, honest Beaujolais. He comes across, instead, as a regular guy, a Tightly focused and surprisingly self-effacing, despite his towering reputation and Preparations for the day's performance, Keller's demeanor is calm and focused he seems completely in command and at ease in his domain. As he moves in and out of the kitchen, overseeing At 46, Keller is tall and handsome, with a strongīuild and a rugged jaw. It is all part of a single guidingĮthos, a quest for perfection, a place where second best will never do.Īnd then there's the man himself. Immediately you know that this is a place for serious work, and youĪlso know that nothing here is left to chance. Soothing, and even with all the activity, the kitchen is remarkably quiet, almost Thanks to large skylights and windows that open out to the distant vineyards, the light coming in is natural and The place is immaculate, every burnished silver pot and pan is in its place, every sous chef and every preparer is trained, coiffed and busy at his station. His kitchen offers clues, even at 11 in the morning. What is his secret? What separates Thomas Keller from the rest? What makes him one of the most gifted chefs creating in America today?
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