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Nov 7, 2010 01:59 PM

Impact of working for a chef like Thomas Keller

I was just thinking about how some of the great chefs mentor so many people. Here are some people that worked for Thomas Keller: Grant Achaz, Curtis duffy, Rene Redzepi, Eric Ziebold, Tom Colichio, Cory Lee, Jonathon Benno, etc. Thomas Keller makes the people that work for him so much better. I think this is crazy how so many amazing chefs worked for him. This could be said th same about the Adria brothers, Daniel Boulud, Joel Robucon, etc.
I am in the process of making a chef "family tree" where it will show for instance that Marco Canora worked for Colicchio who worked for Keller. I think it will be a really cool think to look at and see how some chefs have influenced the culinary world in so many ways.

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  1. I hope yo get it published. I'd love to have a look!

    1. What a great, great idea, tidmatrix. I'll look through the stacks, but I distinctly remember an article from Gourmet from a few years back (and I"ll look for it, to send you details) that addressed a very similar subject: it was about "current" chefs getting together with their old-school Chiefs. Some of the memories are hysterical (some funny and some not-so..) e.g. I think it was Roland Passot who had a saddle of lamb spanking fresh from the oven thrown in his face by Jean Banchet. Ok, here we go, it's Gourmet's "The Restaurant Issue", Oct. '08 - the title of the piece is "Comrades in Arms."
      All that aside, I'd like it to be 20 years ago and have a chance to extern at The Laundry or Per Se. I think it would've made me a much more creative and conscientious cook.

      6 Replies
      1. re: mamachef

        Thanks for the information! Hopefully I get this done by next week.

        1. re: mamachef

          20 years ago I think you would have been cooling your heels at Fleur de Lys for a few years, as I'm fairly sure neither FL or PS opened until 96 or so. but I know what you mean, boy when I get my way-back machine things are gonna be different in this world.

          OP: interesting article/book/blog idea. hell pitch that to Food Network, there's apparently somebody from them on the DC board trying to dig up ideas for a really dumb (and done) topic. this would be better.

          1. re: hill food

            Actually Keller took over FL in 86 (and it was already an established restaurant then). Don't know about PS (just happened to have Keller's cookbook handy when I read this post).

            1. re: gaffk

              really? 'cause I didn't hear much buzz until about 97 (when you could still sail in for lunch) and I did follow the press religiously. interesting

              1. re: hill food

                Yep, that seems to be the pattern. 10 years ago you could walk in to a Vetri or Garces restaurant without a problem. Now? Reserve a month in advance if you want a Friday or Saturday.

            2. re: hill food

              I would've been okay coolin' my heels and learning from Hubert. We head over to the City now and then when the craving for Perfect French Food hits, and it's never failed to impress and please. Re: The FL, though: no, I lived right over the hill more than twenty years ago, and that resto was there - not headed by TK, but it was there, and it was a good spot to my memories, just not the Temple that it is now. Which probably negates my point entirely, because I'd have wanted to be there when Himself was. So I'm not sure why I wrote this. Peace.Oh, and I just went downthread (I have a bad habit of responding before I read down) and my buddy Gaffk makes the same point. So nevermind.

          2. There's a Los Angeles family tree.

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