Thomas Keller

Thomas Keller has no formal culinary training because when he started cooking there weren't many schools to attend. Although the CIA (Culinary Institute of America) had just been founded and there were a few apprenticeship programs available, Keller was unaware of these possibilities. Instead, when his mother, who ran a restaurant, asked him if he wanted to be a chef and he said yes, she replied, "Here you go, you're the chef. Now learn how to cook."

During his first two years, learning his craft was a very mechanical process, but, finally, in 1977, Keller met Roland Henin, who would later become his mentor, and began to understand "what cooking was all about." Keller learned that it wasn't the mechanics, but a feeling that made cooking great. This feeling "really resonated" for Keller because he wanted to give people something by becoming a great chef. Now, Keller has given even his secrets by writing The French Laundry Cookbook, which is based on recipes from his famous Napa Valley restaurant, The French Laundry.

Napa Valley is a prime location for the type of restaurant Keller wants to run because he wants to be in a region where "people simply to eat and drink." Since meals at The French Laundry can take up to four hours, Keller wants to draw diners who love the experience and atmosphere created by great food and wine. He believes greatly in the law of diminishing returns, which, applied to eating, means that each bite is less tasty and satisfying than the one before. Keller tries to avoid this; his ultimate goal is to make his patrons think, "God I wish I had a little more of that," which is why his meals have multiple courses with smaller amounts in each course. If you're able not only to taste better, but also to know when you've had enough, Keller believes, your dining experience will be perfect and you'll want to return for more.

The frequency with which you dine at an establishment is important to Keller-he considers the restaurants a person attends most often to be his/her favorites. By this definition, Keller says that his favorites include Roscoe's Chicken and Waffles and Yang Chow, a Chinese food place. He also admits to being seen on occasion at an In N Out Burger. Nevertheless, Keller still gets the royal treatment at his colleagues' restaurants and is certain to return the favor. Keller suggests how he likes to dine when he says that his mother was a single parent and he grew up with four older brothers who would force him to eat chili dogs; he says, "When I go out to eat, it's usually something moderate in style." It's the moderation that Keller uses in his dishes at The French Laundry that has helped to make him a success.

Source: Based on an Interview on Powells.com