Thomas Keller

Monday, November 16th
7:00est/4:00pst

Add to Calendar 11/16/2020 04:00 PM 11/16/2020 05:00 PM America/Los_Angeles Thomas Keller Thomas Keller Monday, November 16th, 2020 https://bookpassage.extendedsession.com/session/thomas-keller/

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Thomas Keller‘s newest release, The French Laundry, Per Se is filled with meticulously detailed recipes for 70 beloved dishes that will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

Thomas is the author of Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery and has six restaurants and five bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, the French Laundry and Per Se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.

“A recipe has no soul. You, as the cook, must bring soul to the recipe.”

– Thomas Keller

Get ready to join Thomas in conversation, Monday, November 16th.

In the meantime, we invite you to take a moment now to help shape this upcoming conversation.

Check out the list of questions submitted by other registered attendees, and then vote to support any that match your interests.

Feel free to add your own question. Then spread the word to make sure others have the chance to help move your question to the top of the shared list.

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    What is the achievement you are most proud of and why?

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    Are you yourself a very picky eater?

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    What is different about “The French Laundry, Per Se” than your other cookbooks?

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    Who are your chef inspirations?

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    What ingredients could you not live without?

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    What is it like to own so many restaurants during a pandemic? How has the pandemic affected your business model?

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    What is the secret to your cooking?

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    Are you the type of chef that measures everything or do you go off instinct?

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    How has your cooking evolved over the years?

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    Where do the inspiration for your recipes come from?

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    What is your all time favorite recipe?

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    What is the process of writing a cookbook like? Do you create recipes for a specific cookbook or do you create cookbooks depending on the recipes you have created?

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    Who are some of your favorite authors, whether fiction or non-fiction, and have they influenced your writing?

Thomas Keller

Monday, November 16th, 2020

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