Thomas Keller Gives a Tour of Per Se's Kitchen 

grant achatz? haha

No

even me ?

chef mike Arguably NOT. French Restaurant is one of the most overpriced and overrated restaurant...along with Urasawa (which is even more expensive and overrated).

Vette gaddia We'll simply disagree on this one. I've been a fan of Keller for over twenty years. His accolades from industry peers, and they're a highly critical group, speaks volumes. Blessings

Patrick O'Connell at the Little Inn at Washington gives him a run for his money imo.

+Marshall which just lost two stars....

Two stars from the NYTimes, not Michelin. Still has three Michelin, which is the only one that matters.

NextExiter - "Still has three Michelin, which is the only one that matters" The Michelin Guide is far from the only authority that matters. In fact, it's becoming less relevant as years go by.

Indeed.. also chef daniel boulud

I can only imagine; it would be an honor to work just one shift for Chef Keller.

Looks like he did it twice 😅

Its a great idea if you have the money to do it

+D Mention That isn't his innovation. That comes from classic french restaurant brigade. A meat stations vegetables are handled by the entremetier and so on leading to a reduction in self work load but a higher team mentality. While the meat cook handles the meat, the entermetier cooks the vegetables and garnish andd sets it on the plate for the meat which is then brought to the pass and finished with sauce brought up from the saucier.

It makes sense, considering that Thomas Keller's cooking involves a great deal of traditional French culinary techniques.

epis are wheat stalk shaped loaves

Oh I see! thank you... why epis?

@@SethHesio "why epis?" It's the plural of "Epi," which is short for "Pain d’Epi," the French name for this type of bread.

So what

Chefdicedfoot so it looks like crap. every smartphone out there takes better video. the sooner youtube bans everything below at least 480p the better.

+Will Sullivan Yes ofcourse because he is the sole reason the restaurant runs. I ate there during the period of the bad reviews and it was fucking stellar. Service didn't miss a beat and the food was flawless. I'm in the industry and I know people on front and back of house teams there and they are commited to restoring it. Mistakes happen, its about recovering after it happens. I would hardly think of a kitchen that produces Michelin Starred food as something that needs to "get that mess together". Do they need to change to a different format and drop all the unnecessary surcharges, yes in my opinion. But to just bash it from the safety of your computer not knowing the constraints they have to live within surrounding their kitchen is assinine.

Email. Ask for a stage. Explain your situation if you have no culinary background- don't be discouraged if they tell you no, or not right now. Places like this, & Chefs like this, only take the best. I'd highly recommend some level of culinary training- & I'm not talking Applebees. Look for French restaurants with classically trained French Chefs. Stay away from corporate Chefs. They're terrible to work for. Good luck to you!

It’s bigger then the house I grew up in…

on hyvä perrse D

right?

lol, i guess you have no idea how a kitchen runs.

there is more than one way to skin a cat..

Where the fuck you got that his employees are like from Walmart?

cat confit mmm. i would do almost anything to work for either chef

maybe u are poor because u throw away money for stuff u dont need

@@kingfluffyone it’s an experience I believe everyone should or at lease experience once in their life. Not everyone can choose their status in life some or poor and some are more fortunate. They might not always be poor we all got 24 hours in a day. Just matters how you spend that time. You don’t know what they been through. It’s always good reward yourself just know the Financial limits

Well the wait staff is paid mostly in gratuities and uaually, cooks in restaurants of this caliber are working for minimum wage or for free. I was one of the but for Jean Georges at Vong many years ago. We choose to work for free because we received the best experience in the world.

90 guests per night x $500 x 30 days in a month is over $16,000,000 per year.

When a chef gains recognition, there would be plenty of well-heeled financial backers to support a business venture using the name of the chef but the big money men stay behind the scenes as silent partners.

@@bobbypants5663 but working for free doesn't pay your bills.

@@9hundred67 it does in the ling run if you look at the big picture.