Инстаграм @chefthomaskeller Chef Thomas Keller
Thank you Governor Brown and First Lady Anne Gust Brown. It is a tremendous honor as a native Californian to be recognized by you and @thecamuseum. To my fellow inductees Joan Baez, Dr. Arlene Blum, Belva Davis, Ed Lee, Nancy McFadden, Fernando Valenzuela, and Robert Redford, I am further honored to be in your esteemed company. I owe my humblest appreciation for this award; an honor that further deepens my connection to the state that I call home. . To my team, I am truly grateful for all the hard work, commitment and dedication you put forth everyday to make our restaurants, bakeries and all other facets of our restaurant group! . #cahalloffame #12thclass #jerrybrown #annebrown #joanbaez #arleneblum #belvadavis #edlee #nancymcfadden #robertredford #fernandovalenzuela
Giving thanks. It’s impossible for me to stand at the pass without feeling grateful for the bounty in my life and for all the opportunities I’ve been afforded. I am grateful for my many friends and mentors, and for our wonderful staff, many of whom are working today. You embrace our culture, philosophies and standards beyond my wildest dreams. . I am grateful for the guests who have supported throughout the years, and who continue to do so today. I am grateful for my brother, Joseph Keller, and Chef Roland Henin, who taught me so much in the kitchen. For my father who taught me many life lessons. For my mother, Betty, who worked a full-time job while raising five children on her own, and whose meals live on among my fondest culinary memories. I feel grateful for Laura Cunningham who has been such an enormous part of my life and my success. . At this time of giving thanks, I am especially grateful to our team members who are spending the day volunteering, giving back to our veterans and to survivors of the Camp and Woolsey fires. Thank you. You embody how our restaurants can nourish our communities. . Wherever you are this Thanksgiving, and however you choose to celebrate, may your day be filled with warmth, great friends and good food.
Happiness bean-to-bar. There are so many different ways I enjoy chocolate and I hope our chocolate does the same for you. We partnered with @chefsfeed to share with you the story of @kellermannichocolate – an innovative approach to making chocolate that’s hand-crafted in the Napa Valley by chocolatier Chi Bui. I think you’ll find it complex, velvety and delicious. When you purchase one of our bars before the end of the year, you’ll be entered to win a trip to the Napa Valley, dinner for 2 @_TFL_ and a tour of our factory. Good luck to all you chocolate devotees! (Link in bio). #kplusm #beantobarchocolate #napavalleychocolate #goodforthebodygoodforthesoul
Born in St. Petersburg, Russia, Anton Denisenko began his hospitality career at French fine dining restaurants Garçon and Lumiere before moving to Paris to join the team at L’Atelier de Joël Robuchon Saint Germain in Paris in 2011. Two years ago, he moved to California to realize his dream of working in a new dimension of hospitality. As he says, “@_TFL_ was the only choice, nothing else would do.” Anton is a welcome addition to our multinational team representing over 20 countries. . “I was still living in Paris when I heard about a job opportunity at The French Laundry. I had my meeting with Chef Keller at the Charles de Gaulle airport. My first day was pure perfection: flawless execution of service and custom experiences for every single guest who walked through the Blue Door. Chef Keller has created a very special culture: one of happiness with a diverse team working together seamlessly to create the most unforgettable culinary experience for every guest. I still feel butterflies in my stomach to this day. . This culture resonates with my personality because of my passion to find beauty in everything and everyone. I believe that life is too short not to be elegant every moment. Style—elegance, chic à-la-Française, minimalism—has been an integral part of my life for years. . There is an environment of respect, authenticity, and elegance without stuffiness; a beautiful atmosphere, not only for the guests, but for the staff as well. When you, as a team member, feel special and supported by all your colleagues in the kitchen and in the dining room from beginning to end, acting as One, like family, that is extraordinary, and it is something I’ve never experienced before in all my years in hospitality. . For me, the culture extends beyond offering our guests the best ingredients, but also to authentic personalities from every single employee, from porter to manager. This is priceless. That is the best experience: People for people.”
I am honored to announce my second @masterclass, which is focused on the essential techniques for preparing meats, stocks, and sauces. We’ll continue to build a foundation of cooking skills that will enable you to cook meats with precision - without relying on a recipe. Join me at link in bio. #masterclass