If I had known then what the three years as his dishwasher/plus ( I did Anything h instructed) at the small LaRive in Catskill NY in 1980-1982. Never missed a day- even worked my high school graduation! He instilled a lifelong work ethic and instilled that ya gotta have passion in what you do. I’ve work the last forty years in restaurants and lived almost every minute of it. My grandfather was a chef my mom the best home cook I’ve known- my hubby was a chef and both my kids love cooking. I only wish my son could have met him before h past last July but ironically my daughter is now following in the footsteps and is even teaching me a few things at the eccentric college restaurant in the mountains of upstate NY. What a life I’ve lived!😀❤❤momma Lala-he knew me as Lori
An absolute legend! I was fortunate to meet and chat with Chef Keller today over at Ad Hoc. Yup of course he was wearing a 😷. But I still recognized him right away! Chatted for a few minutes! Got the bucket of famous fried chicken 🍗 to go and he gave me a $120 complimentary bottle of Cab from Mira Winery 2016. 🙌 🔥💯
I just went to per se and it was pretty amazing and delicious, of course. Some better than others. The view was beautiful as well and our server was very polite. I want to go back again
The nod should go out to Sally and Ed Schmidt as well. They laid the foundation of The French Laundry. Keller is correct in the sports franchise comparison. It’s tough to get the the top (3 stars) and even tougher to maintain it. While you can’t “give back” a star, many chefs find it overwhelming to maintain it. All said and done though, I can’t see myself and my wife spending $325 per person for a dinner.
I honestly don't see the significance of the Michelin stars. I've seen videos that gave stories of chef's who had killed themselves because they lost a star or failed to obtain one. I don't see why it would matter. Who is Michelin to say whether your food is superb? Who gave them the power to end careers? If you serve excellent food, whether it was haute cuisine or biscuits and gravy, at a reasonable price, won't people come to your restaurant?
The TRUE Dish is that Keller stopped letting his Waiters make the Tips Guests left for them, because he thought they were making too much money and changed his policy to a " Service Charge" which by Law must go to the RESTAURANT, which is Basically HIM and then he started paying the Wait Staff by the HOUR which is MUCH LESS than what they would've made if they were getting just the tips from the customers!!!! TRUTH!!! Most Diners don't realize that what THEY THINK are Tips going to the Staff are REALLY Going to Keller's Pocket to do with what HE wants.. Beware!!!!!
@@maniswolftoman Coming from the "back of the house" there's always this slight resentment towards waiting staff. They work at least half as hard in perfectly air conditioned dining rooms. they don't get tips for a job well done but get the minimum of 20 percent no matter how good they are. That said we could never do what we do without them.
Such a humble great man
So many chefs and really just anybody in the food and wine industry are seriously so humble it’s infectious
If I had known then what the three years as his dishwasher/plus ( I did Anything h instructed) at the small LaRive in Catskill NY in 1980-1982. Never missed a day- even worked my high school graduation! He instilled a lifelong work ethic and instilled that ya gotta have passion in what you do. I’ve work the last forty years in restaurants and lived almost every minute of it. My grandfather was a chef my mom the best home cook I’ve known- my hubby was a chef and both my kids love cooking. I only wish my son could have met him before h past last July but ironically my daughter is now following in the footsteps and is even teaching me a few things at the eccentric college restaurant in the mountains of upstate NY. What a life I’ve lived!😀❤❤momma Lala-he knew me as Lori
Its one to be awesome but another to be like a gardener, he’s growing fresh new chefs and routing for their successes👍😎🙏🏼
An absolute legend! I was fortunate to meet and chat with Chef Keller today over at Ad Hoc. Yup of course he was wearing a 😷. But I still recognized him right away! Chatted for a few minutes! Got the bucket of famous fried chicken 🍗 to go and he gave me a $120 complimentary bottle of Cab from Mira Winery 2016. 🙌 🔥💯
I also need to meet him one day😭😭😭😭
I just went to per se and it was pretty amazing and delicious, of course. Some better than others. The view was beautiful as well and our server was very polite. I want to go back again
a legend
The nod should go out to Sally and Ed Schmidt as well. They laid the foundation of The French Laundry. Keller is correct in the sports franchise comparison. It’s tough to get the the top (3 stars) and even tougher to maintain it. While you can’t “give back” a star, many chefs find it overwhelming to maintain it. All said and done though, I can’t see myself and my wife spending $325 per person for a dinner.
That seems cheap for the experience
@@tomevers6670 I wouldn’t say cheap but if you value that type of experience, it might be a good value given the rep and history of the establishment.
@@waydegardner7373 it’s cheap for me, I’ll take you, just let me get some action after
I need to meet Mt keller
That news reporter needs a raise on his check great Spanish my friend.
A Legend.
This Dude could run for office ,he has that intellect and aura about him🤜🤛
@@omardelmarit's Hypothetical , Fool 😊😂😁
He looks like and is the Nick Saban of the restaurant industry.
The person interviewing him and the person hosting this segment have no idea the amount of sacrifice and pain that goes into this.
I honestly don't see the significance of the Michelin stars. I've seen videos that gave stories of chef's who had killed themselves because they lost a star or failed to obtain one.
I don't see why it would matter. Who is Michelin to say whether your food is superb? Who gave them the power to end careers? If you serve excellent food, whether it was haute cuisine or biscuits and gravy, at a reasonable price, won't people come to your restaurant?
They’ve just been around for so long
@@donmiller2908 it affects the price you can charge and it is free maketing that brings in people
I wonder if he does his own Laundry?
That's the great thing, for, now, about The USA. Options.
If only I could come to the French Laundry without going to California!
It is not heavy because you know why you rangahau
Why is it people in the media love to try to pronounce words differently so that they sound special? It's MICHILEN not MECHILEN!
The TRUE Dish is that Keller stopped letting his Waiters make the Tips Guests left for them, because he thought they were making too much money and changed his policy to a " Service Charge" which by Law must go to the RESTAURANT, which is Basically HIM and then he started paying the Wait Staff by the HOUR which is MUCH LESS than what they would've made if they were getting just the tips from the customers!!!! TRUTH!!! Most Diners don't realize that what THEY THINK are Tips going to the Staff are REALLY Going to Keller's Pocket to do with what HE wants.. Beware!!!!!
The servers still choose to work there irregardless. So what difference does it make?
Sad!
And the rich get richer... Pretty selfish. They were making too much but it's ok for him.
@@maniswolftoman Coming from the "back of the house" there's always this slight resentment towards waiting staff. They work at least half as hard in perfectly air conditioned dining rooms. they don't get tips for a job well done but get the minimum of 20 percent no matter how good they are. That said we could never do what we do without them.
How do you know?
Don't need to see this Great Chef on cbs, nbc, abc, etc.I didnt watch this, I'll move to a more neutral channel.