Chef and Restaurateur
Thomas Keller is, indisputably, one of the nation's most reputable and recognized chefs and restaurateurs. As owner of the French Laundry in Napa Valley, California and the per se in New York City, he stands as the only American-born chef to have garnered two 3-starred Michelin restaurants. His other culinary endeavors include the Bouchon chain (Bouchon restaurant, and Bouchon bakery), as well as his newest endeavor Ad Hoc (a casual dining establishment in Yountville, CA). Keller and his restaurants have won multiple awards from the James Beard Foundation, Zagat, Food & Wine Magazine, with per se most recently being honored as one of Gayot's Top 40 Restaurants in the U.S. in 2008. Keller has authored many cookbooks including The French Laundry Cookbook (1999) and Bouchon (2004). His newest book entitled, "Under Pressure"(2008), explores "sous vide", an innovative culinary technique that entails cooking foods at low temperatures in vacuumed sealed plastic. As a professional chef, Keller shares his culinary knowledge to dispel the mystery of "sous vide" cooking methodology and offers his personal techniques to bolster excitement and enthusiasm surrounding this yet-to-be-embraced approach.
Podcast Date: 5/13/2009