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Thomas Keller

Chefs' Movie Doppelgangers: Famous Chefs At The James Beard Awards

Ali Rosen | Posted 07.06.2014 | Taste
Ali Rosen

At this year's awards we decided to ask our favorite chefs who would play them in a movie version of their life.

One Of NYC's Most Expensive Restaurant Gets Terrible Health Department Rating

AP | Posted 03.06.2014 | Small Business

NEW YORK (AP) — Its $310 tasting menu makes Per Se one of New York City's most expensive restaurants, but its "C'' grade from health inspectors puts...

At Daniel's: A New Tradition for Oscar Night

Regina Weinreich | Posted 04.15.2014 | Entertainment
Regina Weinreich

Daniel Boulud makes a mean red carpet, a special cocktail of that name for Oscar night. This, the second year in a row chef Boulud is host to the east...

10 Skills We Could All Learn From Professional Chefs

Alison Cayne | Posted 01.23.2014 | Taste
Alison Cayne

Why everyone should know what it's like to work in a commercial kitchen.

Sweet Times with Thomas Keller

GAYOT.com | Posted 07.29.2013 | Taste
GAYOT.com

Recently at Bouchon Beverly Hills, I had the pleasure to talk with Thomas Keller about his dessert book, Bouchon Bakery. Sébastien Rouxel, the book's co-author and the executive pastry chef of The Thomas Keller Restaurant Group, joined the conversation.

Practicing Prodigal, Undeserved Love

Win Bassett | Posted 07.10.2013 | Religion
Win Bassett

"God is not interested in morality or family values or issues. ... God is interested in reckless, transforming, surprising, undeserved, eternal, unconditional, socially unacceptable love for all sons and daughters."

A Chat With Thomas Keller at the International Association of Culinary Professionals

Denise Vivaldo | Posted 04.29.2013 | Taste
Denise Vivaldo

Last week was the International Association of Culinary Professionals conference in San Francisco. IACP is a culinary networking group started over 30 years ago by some of the world's greatest and most famous cooking teachers.

Founder Of Publishing Firm Behind Bestsellers, Calendars Dies

AP | Posted 06.08.2013 | Books

NEW YORK -- Peter Workman, the founder of a publishing company known for such best-sellers as "What to Expect When You're Expecting," died Sunday. He ...

Robin Wilkey

Thomas Keller Responds To 'Vanity Fair' Criticism

HuffingtonPost.com | Robin Wilkey | Posted 10.25.2013 | San Francisco

It would seem Chef Thomas Keller would have reason to be satisfied. His flagship restaurant, The French Laundry, has been called the best in the wo...

Bocuse d'Or USA Look Back

Richard Rosendale | Posted 04.22.2013 | Taste
Richard Rosendale

This past year training and representing my country as the Bocuse d'Or candidate has been one of the most exciting of my life. It fostered an enormous sense of pride and community at The Greenbrier, allowed me to grow as a person and a chef.

WATCH: Giada Weighs In On Chef Feuds, Guy Fieri

Posted 12.19.2012 | Food

Giada De Laurentiis stopped by HuffPost Live on Tuesday to talk holiday cooking and staying stress-free in the kitchen. That's great and all, but we a...

'Lately, I'm Getting Really Into Lamb Taint.'

Zester Daily | Posted 12.03.2012 | Food
Zester Daily

I think it was Michael Pollan who once said, "Drink liquor. Far too much. Mostly absinthe."

Per Se - Say Wha?

Andrew Cotto | Posted 11.04.2012 | Food
Andrew Cotto

Food is about the friends and family we celebrate around the table, those with whom we share our time and our resources.

Thomas Keller: Restauranteur, Mentor, Floor-Sweeper

The Daily Meal | Posted 08.04.2012 | Food
The Daily Meal

This week we share Part Three of our interview with Thomas Keller, the chef and owner of The French Laundry and Per Se.

Thomas Keller Clarifies Stance On Sustainable Cooking

Food Republic | Posted 05.31.2012 | Food

After The New York Times quoted super chefs Thomas Keller and Andoni Luis Adruiz saying that saving the world was not their problem, the internet erup...

Thomas Keller Has a Responsibility -- To Set the Record Straight

Fedele Bauccio | Posted 07.29.2012 | Food
Fedele Bauccio

Chefs have an enormous power to make a difference, and they can do so without sacrificing flavor. If chefs ignore climate change, those oysters Thomas Keller and I both love will disappear from our warming oceans.

Cooking for Solutions: An Alternative to Chef-Provocateurs

Paula Crossfield | Posted 07.22.2012 | Food
Paula Crossfield

The proliferation of farm-to-table restaurants, farmers' markets and small food businesses, and the increased visibility of food policy issues in the media all speak to a sea change under way.

Chefs Love Democrats: The Top 15 Chef Political Donations

The Braiser | Posted 07.21.2012 | Food
The Braiser

How do celebrity chefs support political candidates? With fancy dinners? With non-connected joint expenditure committees? With hundred dollar bills baked into pies?

Thomas Keller's 7 Yolk Pasta Dough

Monica Strawbridge | Posted 07.18.2012 | Miami
Monica Strawbridge

Eggs! Eight or nine eggs each day. It's the two-sided coin of owning 11 chickens. On one side, I'm thrilled to have fresh eggs always available. On the other, the stream of eggs is so steady at this time of the year, you can be swimming in them.

WATCH: Thomas Keller On Role Models And Respecting The Product

The Daily Meal | Posted 07.18.2012 | Food
The Daily Meal

Our weekly series At the Chef's Table examines how the giants of food got to where they are today. This week we share Part 2 of our interview with T...

Thomas Keller's Disappointing Stance on Sustainable Cooking

Nick Wiseman | Posted 07.17.2012 | Food
Nick Wiseman

It's not Thomas Keller's responsibility to help save the planet (though many chefs have taken on this calling with great ambition). But focusing solely on the aesthetics and disclaiming any other responsibility altogether is a cop-out.

Top Chefs Say Supporting Local Agriculture Is Not A Priority

New York Times | Posted 05.16.2012 | Food

They are two of the world's most acclaimed chefs, each with a raft of awards, a constellation of stars and schools of kitchen alumni spreading their g...

Along for the Ride: Caviar and Foie Gras at Petrossian West Hollywood

Andrea R. Vaucher | Posted 07.15.2012 | Los Angeles
Andrea R. Vaucher

When I lived in Paris, my boyfriend and I would go often to A Douchka in the Marais and eat blini after blini topped with those glistening, steel-grey pearls. But it's been awhile since I've indulged in a true caviar-orgy.

WATCH: Thomas Keller On Dishwashing And The Fundamentals

The Daily Meal | Posted 07.14.2012 | Food
The Daily Meal

The man who today is known for precision and perfectionism originally found these qualities in his first job dishwashing for his brother's restaurant.

In-N-Out Burger's "Secret Menu" Revealed

Jay Weston | Posted 06.06.2012 | Los Angeles
Jay Weston

When I go to my local In-N-Out, at least once a week, I either park and go inside to eat or speak (shriek) into the intercom: "Ordering a 3x3, medium rare, well-toasted bun, animal style, cut in half, with a side order of peppers. And well-done fries."