How to pronounce“thomas keller”in English

Thomas Keller, Tom Coliccio.

So I went with Thomas Keller to London.

And because it was Thomas Keller, one of the best chefs in the world, and kind of a fancy chef, everything was three-star Michelin,

I asked to take Thomas Keller to Borough Market and try real people food because I thought that was more interesting.

That's-- Thomas Keller uses them, and you know, I try to change my lamb neck order from 10 to 12, and she's like freaking out on the email.

I really felt like Thomas Keller, in his "French Laundry Cookbook," writes this really incredible piece about staff meals.

There was Thomas Keller, cooking, Cat Cora, Don , I mean, a lot of great chefs, like eight.

Someone like Thomas Keller at Bouchon, if you have the chance to.

We had Thomas Keller on the other day.

I know like Thomas Keller, his attitude is that when a customer goes to French Laundry, whatever they want, he's willing to do.

like a Thomas Keller or foron um and there are many chefs that don't get their dues because they don't care

She makes butter for me and Thomas Keller.

Comfort to say say to Thomas Keller listen Chef why don't you do this it's an amazing thing what

And then of course there's Thomas Keller who was there for me and supported me long before I ever decided to open a restaurant of my own.

In a case like Michael Mina or Thomas Keller or Daniel Boulud that kind of restaurant chefs.

guys working right now and Thomas Keller of course but I always consider him like French but he's not but those those you know be probably David Boule and Thomas

So to get precision-- and I think of Thomas Keller, who does owe me his life.

So this is where you really want to channel your inner Thomas Keller and go from really high up, because the higher up you

So I really felt like we needed to have a Thomas Keller restaurant.

And I think Brooklyn Brewery did some stuff for our Thomas Keller's restaurants, too.

If you go into the kitchen at Per Se with Thomas Keller, or Jean-Georges, or , there's no noise.

Thomas Keller, right here at French Laundry.

Landmark authors at Google we're here to welcome chef Thomas Keller which I'm

owner um wanted to break free from the umbrella which was Thomas Keller and Forge out on my own create my own style

Daniel or or you know K you know Thomas Keller it's extraordinary those are extraordinary restaurant and there is

You know, I worked for Thomas, Thomas Keller in Yountville.

I was like-- at the time, Thomas Keller was a god among cooks.

Well, I actually worked for Thomas Keller.

Someone has a lot of talent and you can take that--if you are Thomas Keller or someone like this and you can really bring it to extraordinary food, or to great food maybe.

He spent a year opening Per Se, Thomas Keller's restaurant in New York as well.

Cynthia: The question was what are the lessons you've learned from Thomas Keller, and what will you bring from the French Laundry?

get on the TV it's very large um but I think you know Thomas Keller

and the skillet Chef being someone who will have a small restaurant or someone like Thomas Keller here at and will be behind the stove cooking cooking day

Here I am all of a sudden, and walking into Christopher Kostow's kitchen and to Thomas Keller's place there at the French Laundry.

And once I did that, once I wrote "The French Laundry Cookbook" with Thomas Keller, I had fundamental knowledge of the culinary fundamentals.

Something that I learned from so many of the chefs, and particularly Thomas Keller was talking about this.

It's something my partner, Susie-- I work with Thomas Keller, that came out with that.

And if you happen to have talent, like someone like Thomas Keller or Mark Franz at Farallon, then you take that knowledge you have in your hand,

When I arrived in New York and I was my own executive sous-chef-- executive sous-chef job-- Thomas Keller was my chef de partie

We were talking earlier about cup for cup, which is the one that Thomas Keller has developed.

Well, a lot of chefs you talk to-- like Thomas Keller will attest to this-- a lot of chefs who have cooked in Europe, they talk about the incredible

And they do the French Laundry cookbook, they do all of Thomas Keller's cookbooks, so they're a really great publisher, and so I felt really excited that I was

chef and a skillet Chef you know and the skillet Chef being someone who will have a small restaurant or someone like Thomas Keller here at and will be behind

pencil chef and a skillet chef you know and the skillet chef being someone that will have a small restaurant or someone like Thomas Keller here at and who will

They wanted to take clips from that, and then have an event for rich people, where they showed the clips and Thomas Keller made them dinner.

And she said, oh, my God, I'm working with Thomas Keller at the French Laundry and we're looking for a writer for our cookbook.

You go there, everyone is there, from Bobby Flay, to Mario Batali, to Thomas Keller, to Lydia Bastianich, me.

And at some certain point, there were enough chefs, people like Thomas Keller, that said, wait a second.

So chef, lot of your mentors-- Coliccio, Moonen, even Thomas Keller a little bit, have had a TV presence.