Epicure
ingredients as these chefs.
I work with many local farmers and
artisan food makers. I love creating
relationships with people who want
to try new approaches and ideas.
Often, the products made
individually are far superior than
large company produced products.
Maralyn: Do you have a favorite
dessert?
Chef Keller: I can’t commit to a
favorite, I really love everything!
Éclairs, ice cream, crème brule,
chocolate, fruit tarts, tortes,
sabayon, fresh fruit and pretty
much anything else.
I remember eating at Thomas Keller’s
French Laundry. I had just had the
twelve-course meal and the server
asked me if he could get anything
else. I literally wanted to do the
whole dinner again. That would have
been a fantastic dessert.
Watch for the pitfall of being so
devoted to your work, that you lose
perspective of other aspects.
Maralyn: If you could provide one
or two tips for prospective chefs,
what would it be?
Chef Keller: I have always thought
the best ways to learn are by
reading, traveling and doing. Do
all three as much as you can!
Maralyn: What are the highlights
of your career, your “ah ha” or
“wow” moments?
Chef Keller: My most enjoyable
moments come from guests enjoying
their experience. I have a difficult
time accepting praise, especially
from myself. My career has been full
of moments of greatness, opening
restaurants, creating over hundreds
of expertly crafted dishes and
I guess it’s the sum of the parts that
I appreciate. I look back at my career
thus far, pat myself on the back for
a moment and get back to creating.
I really don’t stop, I am continually
thinking of ideas, not just food
related concepts, but within every
aspect imaginable.
I can’t help being proud when
a favorable review or article is
printed, validating the hard work
and commitment, not only of what
I have accomplished, but also of my
collective team.
Maralyn: When you go out, where
do you go to eat?
Chef Keller: I love eating at very
fine restaurants; I love all of
Thomas Keller’s restaurants,
Bouchon, French Laundry and Ad
Hoc. I have enjoyed many great
meals at Fleur d Lys, Cyrus and Th P