Инстаграм @chefthomaskeller Chef Thomas Keller
Maryland Jumbo Lump Crab Cake @surfclubrestaurant. A Chesapeake Bay tradition that reminds me of my childhood when I started out washing dishes at the Bay & Surf in Laurel, Maryland (run by my mother). The dish washing station was next to where they cooked the blue crabs, so sometimes I helped the chefs.
Melissa Caputo, sous chef @perseny recently returned from a scholarship stagier at Arzak in San Sebastian, Spain. She reflects on her trip and on what it means to be a member of the Per Se team. I remember starting to see her name on service notes and how proud I was to see her commitment. . “I chose Arzak because the restaurant, like the Basque region, has a strong matriarchal influence. Being around so many women chefs was very inspiring to me. At Per Se, we have more female chefs now than ever before, and I think the change in atmosphere and the dynamic of the restaurant has really benefitted from this shift. . This year has been really exciting. Not only am I expediting service, but, on a more personal level, I am expecting my first child. Four years ago, I never expected to rise this far in the kitchen. Initially, adjusting to such a rigorous and demanding kitchen was very difficult. The learning curve at Per Se is steep, but I continue to learn and grow as I help to supervise and manage all aspects of the kitchen. Per Se is a special environment where you can absorb and take so much from it, as long as you are willing to put in the time and effort. . I feel that my Per Se colleagues are my extended family, and I always try to treat them as such. I remember being mildly terrified when I started because of the sheer level of talent, so I am mindful of that adjustment period and reach out to the newer employees as a friendly face, someone they can feel comfortable asking any questions of or advice from. I want more co-workers to feel as comfortable and happy here as I do, so I try to make it feel as “home-y” as a three Michelin starred restaurant can. . My hopes and dreams for my daughter are that I can support her in whatever she wants to do. It was hard for my friends and family to understand why I wanted to become a chef. I graduated from NYU and originally wanted to be a fashion journalist, so to transition to the culinary world was a big jump for them. But those doubts just fueled me more, and I always try to surpass people’s expectations of me.”
Dover Sole Meunière @surfclubrestaurant. A quintessential French dish. Simple and straightforward and yet sublime in flavor. Known as Julia Child’s first meal in France and the most exciting one of her life. It was her birthday earlier this week and we remember her for the way she opened new possibilities and frontiers for American cooks. I’ve often been asked if I was ever nervous cooking for anyone. When Julia would enter the old @_TFL_ kitchen, always through the back door, we would all stand a little straighter. Julia was immediately disarming as she meandered to the different stations and stood on the line—speaking to each cook, inquiring about their preparations whether they were sautéing a piece of veal or glazing a carrot—every curious and questioning. She’d then go into the dining room and we’d all be nervous wrecks. But to prepare a dinner for someone who had influenced and inspired us in such a profound ways was both special and comforting. #BonAppetit #TheSurfClubRestaurant #TheSurfClubMiamiBeach #SurfsUpSince1930
Eye on the prize. True Ribeye Steak from @SnakeRiverFarms, served with shallot confit and finished with sel gris from Brittany, France @surfclubrestaurant. I love this classic dish for its simplicity and quality. www.surfclubrestaurant.com . #TheSurfClubRestaurant #TheSurfClubMiamiBeach #SurfsUpSince1930 📷: @djonesstudio
I am smiling here in Surfside. Excited (and nervous) as we welcome guests for the first time to @surfclubrestaurant. . Returning to Florida is both thrilling and gratifying as it’s been a personal goal of mine to bring Continental cuisine to this historic property that first opened its doors in 1930. . It’s an honor to be part of one of the most recognized locations in the world. We will bring it new life. Like so many other places in the world, this property is truly a magical place, and I am not so much an owner as I am a caretaker. The vision is not to change the spirit of The Surf Club, but to continue to help shape its next chapter. . As we open our doors, we aim to make meaningful memories in the ambiance of a bygone era. Thank you to our teams and partners. Looking forward to building a great history together. . Welcome! . To make a reservation or learn more, please visit our website at www.surfclubrestaurant.com. . #TheSurfClubRestaurant #TheSurfClubMiamiBeach #SurfsUpSince1930 Photo courtesy @thesurfclubmiamibeach
Merci Chef @joel.robuchon for your outstanding contributions to our profession. You were one of the greatest influences for our generation and had a reach that cannot easily be measured. With unparalleled precision, you captivated the culinary audience to reinforce the importance of fine dining and made elevated dining approachable. You also brought higher quality food to consumers and taught a generation about sous vide cooking. Because of you, puréed potatoes reached new heights and became a cult dish. You came out of retirement to give us a unique form of fine dining, allowing guests to sit at a counter and enjoy all the fun and interaction of sitting at a bar while enjoying fine food. Many young chefs today emulate that same format; chefs tables now exist all over the world. You ensured that guests felt comfortable. You paved the way for restaurateurs and influenced cooks like me to pursue their dreams. We honor you. Our thoughts are with your family and culinary teams.
It’s one of my favorite times of year when I meet with our teams for open conversations in a Town Hall format. It’s a way to connect with them in an intimate and informal setting to provide updates, acknowledge their hard work and dedication, and to answer questions that are top of mind. When we were kids we were encouraged to raise our hands and ask questions. As we got older we stopped raising our hand for fear of being judged by our peers or colleagues. I find the questions from our teams to be most enlightening.