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The Rise of Chef Thomas Keller

Food is a basic element in human life which requires adequate ingredients in order to enable people to develop and grow. In most cases, cooks have found it difficult in acquiring and effectively developing adequate ingredients in the family, corporate and public dishes. This has been contributed by their inability to develop new recipes and dishes that present the public with a taste different from the usual one. Thomas Keller is one of the renowned international chefs who has risen through his culinary background and initiated new concept in culinary career which has contributed tremendously to the hospitality industry. His work has received various awards that denote his contribution to the culinary industry. This paper discusses his culinary background contribution to the culinary field accomplishments in career.

According to Sansonetti (2010), Thomas Keller is purely renowned for his culinary skills and his extraordinary personal standards through which he has tremendously contributed to the hospitality industry. Born in 1955 in California, Keller started working in younger age in his mother’s restaurant Palm Beach as a dishwasher after which he ascended to be a cook. Sansonetti (2010) noted that Keller relocated to France in 1983 where he worked as a cook in small French restaurants such as La Rive. On returning to America in 1984, Keller opened his first restaurant known as the Rakel which was situated in New York. It is during this time that Keller moved to California to work as executive chef for the Checkers hotel in the city of Los Angeles.

Keller’s professional life which was strictly guided by devotion to precision and control later enabled him to take over the ownership of The French Laundry in Yountville, California in 1994. Keller’s continued persistent and hard working towards developing international dishes enables establishing various restaurants (Sansonetti, 2010). From the opening of various restaurants Keller received various awards such as the “American’s Best Chef” by the Time Magazine in 2001. The paper discusses Keller’s culinary background contribution to the culinary field accomplishments in career.

Culinary Background Contribution to the Culinary Field Accomplishment

Thomas Keller tremendously contributed to the culinary field accomplishments by publishing various cookbooks that have assisted in teaching and developing interactive recipes for the culinary industry. As pointed out by Wiley (2009), Keller published The French Laundry Cookbook in 1999 which received awards from the International Association of Culinary Professional (IACP) due to its relevancy and contribution to the career of culinary arts. This book seeks to educate students how to develop self-respect for food in their culinary career and fields in order to learn new concepts and dimensions towards preparing and cooking food. For instance, the ability of Thomas Keller in developing and effectively enhancing respect for food in Guy Savoy in France enabled him to developed new concepts in classic French cuisines.

Additionally, Wiley (2009) points out that Keller’s ability to successfully collaborate with other experts has enabled him to honor the culinary work of the past greatest chefs. For instance, Keller collaborated with Raynaud in designing white porcelain dinnerware in honor of chef Fernand Point who was one of his mentors (Sansonetti, 2010). He notes that these dinnerware collections known as Hommage, presented Keller’s articulate designs that emphasized on interactive decorations with striking tableware that best suited a special-occasion dinner. It is such contributions which resulted into his award of honorary Degree of Doctor in Culinary Art by the Johnson & Whales University in 2003. This denotes him as a potential executive cook.

Moreover, Thomas Keller deploys family-style recipes in his restaurants in developing signature dishes that have been emulated by other culinary sectors. Ruhman & Bourdain (2009) point out that Gruyere Cheese Gougeres is one of the Keller’s signature dishes at French Laundry restaurant that has provided culinary industry with simple recipes. This dish comprises of ingredients that include: Gruyere, butter, eggs and sugar among others. Many cooks have found it simple making such dishes thus selling by the restaurants to the public.

Conclusion

In conclusion, it is noted that Thomas Keller in his culinary background has published cookbooks which have promoted the career and the practice of cooks in the culinary industry. His life points to the need for the cooks to effectively enhance professional standards and conduct that would promote the role they play in their industry. Moreover, it is important for cooks to be innovative in their career so as to develop international recipes and dishes which are simple and affordable to the public.

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