Appetizers
April 23, 2012
Chef Thomas Keller tells (almost) all in an online interview

Michelin star-holding chef Thomas Keller is one busy restaurateur, overseeing the French Laundry, Bouchon and Ad Hoc in Yountville, and Per Se in New York City.

So it was a pleasant surprise to see him take time to be interviewed by the online Daily Meal as part of its "At the Chef's Table" series. The Daily Meal reports on all things food and drink, and its newly launched video-interview program is a welcome addition to the site.

For part one of the four-part interview with chef Keller, go to www.thedailymeal.com/video/related/454. The other three parts will be posted in coming weeks.

Try this soundbite from Chef Keller: "I really got involved in cooking through my previous job, which was washing dishes. I think there's so much value in that job - organization, efficiency, feedback, teamwork, repetition and rituals. It's exactly what a cook does. And so that act of washing dishes really set the stage for me to become a really good cook."

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