|
"Our
hunger for the twenty-minute gourmet meal, for one-pot ease
and pre-washed and precut ingredients has severed our lifeline
to the satisfactions of cooking. Take your time. Take a long
time. Move slowly and deliberately and with great attention
when cooking." |
|
- Thomas Keller |
Chef:
Thomas Keller
Age: 45, born in southern California.
Culinary
Education: In France as apprentice
in eight different kitchens
Former restaurant experiences: La Reserve and Restaurant
Rafael in New York City; former owner of Rakel in New York.
Awards Summary: 1999, Five-Star Mobile Travel Guide; 1998
Chef of the Year, Bon Appetit; 1997 Outstanding Chef in America
by James Beard Foundation.
|
|
