Chef Keller proved to be an interesting topic of an article published in yesterday's New York Times Food section. Regular Food contributor
Some younger chefs find him a throw back to the "Madmen" era of restaurants. Preeti Mistry, the owner and chef Juhu Beach Club in Oakland ,California feels that Chef Keller is stuck in another era and views fine dining as disingenuous , built from a system rife with oppression and hierarchy where women, minorities and gays - whether they be customers or cooks, are treated the same. He needs to address those issues and bring his restaurant and ideology into the Twenty-first Century. Chef Keller just shrugs this off. He did fight convention as a young chef but after realized that fighting and pushing is worthless.There's no value.Chef Keller believes that hard work and dedication will right all the wrongs. While his attitude may infuriate a younger generation, Chef Keller will continue to push on. He is overseeing the rehaul of French Laundry where there will be a one million dollar renovation.It will have a soaring kitchen ceiling that will resemble a large tablecloth floating down.One wall will have a large clock with his favorite saying underneath "Time is Urgency."
Chef Thomas Keller will be leaving a tremendous legacy. French Laundry,Per Se and le Bernardin will be talked about for generations and decades to come.His name will be up there with Escoffier and Child.