The Chef de Cuisine of Thomas Keller’s New York City Fine Dining Temple on New York vs Napa, the Value of a Centrifuge Machine, and the Moment He Got “The News”
French Laundry
The French Laundry’s Timothy Hollingsworth: The Toqueland Interview
The Chef de Cuisine on His Exchange Program with Per Se, the meaning of Green Tape Moments, and the Pitfalls of Molecular Gastronomy