Chef Thomas Keller – The Story of America’s Best Chef

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Thomas Keller is a famous American restaurateur and chef. He has won countless awards for his cooking. His restaurant, The French Laundry, has also won multiple recognitions from many prestigious organizations. Today, Chef Keller is recognized as America’s best chef countless of times.

The Beginning

Chef Keller was born in Camp Pendleton in Oceanside, California, but he did not discover his love for culinary arts in this place. When his parents divorced, his family moved to Palm Beach, Florida. It was here that he first step foot on the world of gastronomy. He got at job at Palm Beach Yacht Club where he worked as a dishwasher. But discovering his passion for cooking, he eventually climbed up the kitchen staff ladder until he became a cook. It was during this time that he perfected his recipe for Hollandaise sauce.

Pursuing his culinary career, he also took other kitchen jobs. He also became a cook in one Rhode Island restaurant. It was here that he was discovered by Roland Henin and it was Henin who taught him the basics of French cooking and French recipes. With his skill, he soon found himself cooking for La Rive, a French restaurant in the Hudson River Valley. He worked here for three years and then he moved to New York. He did not stay there long because he eventually found himself on the way to Paris. He stayed there for several years and he apprenticed in many French restaurants.

Thereafter, he found his way back to New York and there worked at La Reserve before leaving to start his first restaurant, Rakel. Due to some problems, he was forced to separate from his partner and he bounced from one chef job to another until he found himself in Yountville California. It was there that he discovered a steam laundry that was converted into a restaurant. He bought this place and he opened the infamous The French Laundry restaurant.

His Other Pursuits

Aside from this restaurant, Chef Thomas Keller also opened other restaurants as well. He opened Boucho and Bouchon Bakery in several locations. He also opened the Per Se restaurant where Chef Jonathan Benno works. This restaurant is one of the most popular spots in New York. Reservations are booked month in advance.

Aside from his restaurants, he has also published The French Laundry Cookbook which won several awards including International Association of Culinary Professionals Cookbook of the Year award. He has also published another legendary cookbook, Bouchon, as well.

Over the year, Chef Thomas has earned countless awards. He was named Best American Chef, Outstanding Chef and Chef of the Year. His restaurants have been voted as number one by numerous organizations. He was even featured by the Time Magazine as America’s Best Chef. In truth, he has been featured numerous times by various magazines including The New York Times. In 2005, he also achieved the 3 Michelin stars for his Per Se restaurant. He does not intend to rest his whites soon and so the world awaits for his next venture.

Thomas Keller Original Recipe

Mon Poulet Roti (Roast Chicken)

(taken from Thomas Keller’s Bouchon cookbook)

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken— I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. (Love freshly ground pepper!)

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side (Which I don’t feel necessary as the chicken turned out to be quite flavorful) and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.

Recipe via Nibbledish

Image Credit: Caaspeakers

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