Thomas Keller: Classic Innovator
Thomas Keller
Thomas Keller: Innovating the Classics
Any restaurateur will tell you that earning a star from Michelin, the definitive organization for recognizing quality in restaurants, is no easy task. Some chefs and owners work for decades to achieve one star for one restaurant. Yet Thomas Keller, the California chef responsible for some of the most celebrated restaurants in the country, was able to garner a three-star Michelin rating for two of his establishments in a two-year period. Not only was Keller able to impress the Michelin organization with the quality of food and service at his restaurants, he was also able to parlay his love and knowledge of food into a national culinary identity through several cookbooks, television appearances, media interviews, and even film consulting. While he may now fit the definition of a "celebrity chef," Keller remains entirely committed to the act of cooking and to the philosophy that the best culinary innovations are grounded in a respect for tradition.
Like many chefs, Keller began work in the restaurant business when he was just a teen. His mother owned the Palm Beach Yacht Club, a small lunch place for businessmen, and Keller worked there first as a dishwasher and then as a cook (Keller ____). It was during this time that Keller had an experience that would form the foundation of his culinary philosophy. As part of his daily cooking duties, Keller was responsible for making the daily hollandaise -- a classic and delicate French sauce...
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