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Chef Biography Thomas Keller
Transcript of Chef Biography Thomas Keller
the youngest of five boys. During his summers as a
teen he worked at the Palm Beach Yacht Club and
started as dishwasher then was promoted the cook
position. While he was working there he found his
passion to be a cook when he first perfected a
hollandaise sauce. Past jobs continued When Keller return to America he was hired as chef de cuisine at La Reserve in New York. He worked there for a few years but then left. But Thomas Keller continued to work as a chef and consultant in various places in New York and Los Angeles. Past jobs continued.... Later in 1992 Keller found an old French steam laundry that had been turned into a restaurant. Keller spend over a year saving and earning money in order for him to buy the place. Finally in 1994 he opened his restaurant called the French Laundry. -To this day Thomas Keller is the head chef and owner of the French Laundry "Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore." Thomas Keller continued to work during
the summers in Rhode Island; while he was
working he was discovered by French-born
Master Chef Roland Henin, and was asked to
cook staff meals at the Dunes Club. Later Keller started working at a restaurant called La rive after Roland Henin recommend him to the owners of the restaurant. La rive was located in Hudson River valley in Catskill, New York. After three years of working at La Rive, he tried to buy the restaurant but did not succeed. He moved to New York and then Paris to work as an apprentice as a chef in fine dining restaurants Some failed restaurants were... -First restaurant was the Cobbley Nob, were he was one of the partners of the business because he was an excellent cook. Failed because him and the rest of the people had no skills on running a business
-He attempted to open another restaurant in 1986 in New York, which was called Raquel. Unfortunately it also failed
- This really showed his determination, dedication and persistence, because he continued to open a new restaurant even though he failed previous times Bibliography http://www.carmelmagazine.com/archive/12wi/keller.shtml
http://www.nytimes.com/2009/10/28/dining/28keller.html?pagewanted=all&_r=0 To sum everything up... Past Jobs Past jobs In just a few years his restaurant became widely known and received many awards, some of the awards were the James Beard Foundation, gourmet magazines, earning five stars from “the Mobil Guide”. Awards Quotes Later on in 1998 he open his French bistro called “Bouchon” and then followed up with a bakery called Bouchon Bakery that opened in 2003.
-He is also the owner of the Bouchon bakery with four different locations across the USA (Las Vegas, New York, Beverly Hills and Yountville) -His other restaurants are the Bouchon bistro, Per Se and Ad Hoc. -The style of food that Keller’ restaurant prepares is French with American influence
- Keller first got his inspiration when he first perfected making a hollandaise sauce Style and Inspiration