Thomas Keller Research Paper

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Thomas Keller was born on October 14, 1955 in Yountville, California. He is now fifty-nine years old.Due to his mother owning a restaurant, he grew up being surrounded with cooking. When the restaurant’s chef got sick, Thomas Keller filled in and started working with his mother in her restaurant. After a few years, his parents got divorced. After deciding to live with his mother, they moved to Palm Beach, Florida. When he was a teenager, he worked at the Palm Beach Yacht Club as a dishwasher. As time went by, he became a cook. He first discovered his true passion for cooking when making a Hollandaise sauce. In the middle of his teenage years, he got discovered by Roland Henin, who was a French Master chef. Roland Henin took him under his wing and had him start cooking meals for the staff at the Dunes Club. With Henin’s guidance, Keller learned and mastered the art of French cooking. After gaining experience from that job, Keller had different cooking positions within Florida, such as head chef and sous chef. One of his various jobs was at La Rive, in which he became the cook. It was a charming small French restaurant and it was located in the Hudson River Valley in Catskill, New York. In this restaurant, he worked side by side with the owner's’ grandmother as prep cook. He wanted to buy La Rive from the owners, but was …show more content…

Thomas keller had a total of eighteen restaurants. Some of them are the French Laundry, Bouchon, Per Se and Ad Hoc. The French Laundry was named “Best Restaurant in the World” in 2003 and 2004. Thomas keller specializes in and in mainly known for French food. He is famous for setting his restaurants to a very high level of cleanliness, creativity and organization.He is known as the 21st century definition of the modern chef. In his interviews, he advises chefs to embrace the responsibilities that come with the

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