“The mixture of perfection and pleasure” this phrase has represented the trajectory of the chef Thomas Keller who has managed to surprise palates and elevate American haute cuisine to fineness and emotion schemes. The media refer to him as a magician, a purist, a man obsessed with doing better … clearly a well-known “Superstar chef” with numerous books, TV appearances, film advice and many other achievements. But if there is something to highlight about his character, it is his excellent contribution to the gastronomic field that has influenced many with his guidelines and techniques of preparation of dishes, handling of ingredients and assembly art. We will concentrate on that.
Thomas Keller was born in California, United States. His father worked in the Navy and his mother belonged to the restaurant business. These were the first approaches he had, although at first he did not attract much attention. Sometime later they moved from town and along with that a reasoning of maturity that led him to work in his spare time as a dishwasher in the restaurant of a Yacht Club. Soon he had the opportunity to work as a cook in the same place by performing simple culinary work in the straight line of French cuisine. Continue reading “Thomas Keller: Superstar chef in Haute Cuisine”