Инстаграм @chefthomaskeller Chef Thomas Keller
Since my childhood and throughout my culinary career, I have always revered Continental cuisine. It's always been a dream of mine to one day open a restaurant serving an iconic menu from America’s history. Eleven years ago we began iterating, exploring and planning this concept. We started with our pop-up Ad Lib, opened The Grill on Seabourn, and recently opened The Surf Club Restaurant in Surfside. We have finally arrived at TAK Room, a restaurant designed for the ages. . TAK Room is deeply personal to me. I harken back to the year 1968 when I was 13 years old and watched my mother manage a restaurant atop the Holiday Inn in Laurel, Maryland that served Continental cuisine. Restaurants of this type were emblematic of a period when dining out was as much a social experience as it was a special event. Our restaurant will reflect that spirit, while improving on the experience in all ways, from the design to the service. With richer products, refined techniques and improved equipment, we will redefine and reimagine the food of that era. The Haas avocado and garden vegetable Louie serves as a great example of my approach. . Our team, partners, guests and purveyors will play a unique part in our opening. Happy Opening Day. I am forever grateful. #TAKRoom #NYC #HudsonYards
Today’s Debut Announcement of The Michelin Guide California, highlights the importance that California plays in the landscape of restaurants across America. There is amazing talent among the hard-working chefs here, many across generations, and I look forward to an exciting future as we continue to bring Michelin-respected restaurants to our great state. I have no doubt that Michelin’s influence, already so profound, will continue to grow, as will its reputation as the gold standard of culinary guides around the world. . For me personally, as a young chef just starting out, never did I think the Guide would come to America nor would I have imagined that I would be a recipient of its stars and recognition. I want to thank those who have helped me along my path and to the teams that have worked at @perseny , @_TFL_ @bouchon_bistro and @adhoc_addendum (winner of 2019 Michelin Plate) that have shown such commitment and dedication to their craft, to each other, and of course to our guests, to help achieve what we have together.
Sarah Hsieh @sthsieh93, a sous chef @perseny who joined the team two years ago, credits her lifelong dedication to education as the key to her curiosity. Chef Sarah continues to expand her knowledge and experiences through the support of #mentoryoungchefs @mentorbkb. . “Growing up in New Jersey, my father once told me, ‘whatever you do, be best you can be.’ It’s become my motto through culinary school and now my career. . Through the @mentorBKB Grant Program, I had the opportunity to stage at @amassrestaurant in Copenhagen which gave me an entirely new perspective on what it means to be truly sustainable. I also learned about advancements in fermentation and preservation techniques which furthered my understanding of low waste. For me, this approach is something I could only learn and appreciate with firsthand experience. The grant gave me this opportunity that I would never have had otherwise. . My desire to learn is what has always fueled me to push myself into unfamiliar territory. Whenever I encounter a situation where I don’t necessarily understand the process, I make an effort to research it until I do. But research alone is not enough. In this profession, having great guidance means a lot. Participating in the 2016 Young Chef Competition was a demanding experience that gave me new challenges, triumphs, and lifelong friendships. I learned about myself as a chef and am grateful for the support of my mentors. . Just as Per Se’s @coreydchow @mel_caputo and @chefthomasallan @themodernnyc helped shape me, it is my goal to share my knowledge with chefs who come after me by supporting their growth and instilling core values through example. “Doing the right thing” may be simple concept and a simple phrase, but in practice it has a huge impact. . I consider myself lucky to work with individuals who always strive to improve and push each other to create the best experience for our guests, while simultaneously honing my skills as a chef on the line every night. In many ways, I feel have grown up here.”
We are honored and grateful to be part of this year's @bocusedor. Team USA Chefs Matthew Kirkley, Mimi Chen and Robert Sulatycky showed great vision, commitment and investment in preparing for this moment. On behalf of Ment’or and Chef Daniel Boulud, we are incredibly proud of you. For me personally, I was so honored to be part of such a great team and I couldn’t have asked for a better partner than you @danielboulud. . We congratulate Team Denmark on their gold medal win, and all teams, for their exceptional hard work and creativity. Gratitude to Young Yun, Executive Director of Ment'or and her team. And to all of the chefs, coaches, supporters, mentors, and partners who have been integral to Team USA's achievements, our heartfelt thanks. This year marks the first competition since the Bocuse d'Or founder Chef Paul Bocuse's passing. Monsieur Paul inspired countless chefs worldwide and his influence continues to impact an entire culinary community. . In the words of his son, our dear friend and colleague, #JérômeBocuse, “today was the best tribute to his legacy.” #bocusedor #bocusedor2019
Team USA’s Version of Vegetable Chartreuse with Shellfish, Theme on Plate: Vegetable, Herb & Shellfish Chartreuse, Cockle Butter. . Team USA’s Version of Suckling Veal Rack with 5 Prime Chops, Theme on Platter: Roast Rack of Veal with Veal Kidney Farce & Apicius Spice Glaze / Salad Pastorale. . Platter designed by Martin Kastner of @crucialdetail