But you know, just standing there watching this beautiful, elegant, ferocious animal was something that was very captivating. So at that time, cooking wasnt as recognized or as popular as it is today. Its popularity waned as the stock market bottomed out and at the end of the 1980s, Keller left, unwilling to compromise his style of cooking to simple bistro fare. It was a restaurant that was extraordinarily consistent. And of course that catapulted us to again be financially successful, which allowed us now to commit our resources in so many different ways. Keller remained in New York, consulting, but was completely unsatisfied. Was it a restaurant that was breaking new ground? Patience, and perseverance, are a virtue. [10], Prior to the opening of The French Laundry, Thomas Keller started a small olive oil company called EVO, Inc. in 1992, with his girlfriend of the time, to distribute Provenal-style olive oil and red wine vinegar. It was because of the excitement of working with a team of peers and that physical activity of being on a team. Thomas Keller: Thank you. Thomas Keller: Restaurants are used in so many different ways. Many times the advice was, Well just go. I had much more control over it. He started his culinary journey young -- at 15, he was already working as an apprentice pastry chef at the Relais of Poitiers hotel. So its not just we relate to chef as somebody thats only in the kitchen, but remember, its chef de cuisine, chef of the kitchen, chef of the electricians, chef of the plumbers. And that really, typically, as much as males have nurturing genes, I think really comes from mostly females and the act of being a parent, being a mother. You never say no to the chef, right? I think that is really the essence of hospitality, is that you want to give people something that makes them happy, makes them feel good, nourishes them. The parmesan was the grated kind that you found in the green shaker. Maybe in Chicago, L.A. a little bit. I learned that organization was really important. He knew San Francisco in and out. His old friend, Chef Paul Bocuse, presented Keller with the Legions medallion in a 2011 ceremony in New York City. I dont want to say the art of repetition, but the ability to respect repetition and embrace it. It may be my last chance. I was in my mid-30s. Youll find a job. As time went on and we became more and more popular, we realized that we wanted to add a tasting menu. Its really refreshing to see how much thats changed in a short period of time, in 35, 40 years.
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