It sounds a bit like a trial by fire, but it also sounds like they offer them the most hands-on mentorship to ensure they’re able to level up quickly. The French Laundry introduces the most junior team members into the kitchen by putting them on the hardest tasks first. They help junior team members level up by requiring they master the hard things first Here are a few themes I noticed regarding how Keller and his team actively nurture talent. Both restaurants have appeared on several best-of lists, and their alumni include many notable figures within fine dining.Īll of which to say, it’s no surprise that Keller’s group of companies has a reputation for both attracting and grooming talent at the very upper tier of global fine dining. Keller holds the distinction of being the only American chef to have been awarded simultaneous three-star Michelin ratings for two different restaurants, The French Laundry in California and Per Se in New York. Thomas Keller’s most recent book, The French Laundry, Per Se is not only a book of recipes, but also a fascinating peek into how the fine dining industry approaches talent development. #French laundry restaurant software#How do supermarkets do marketing? How do film studios do product development? How do restaurants raise funding? I’ve primarily worked in software companies for much of my career, but I’m always curious by the different ways that different industries solve similar types of business problems. How do industries outside of tech do business? The French Laundry has been an iconic destination for more than a quarter of a century, and there’s no indication that’s changing anytime soon.The French Laundry, California (Photo: TFL) The restaurant recently underwent a stunning $10 million renovation inspired by the Louvre, including a new state-of-the-art kitchen, a wine cellar that can hold 16,000 bottles, and extensive landscaping with added courtyard seating. The restaurant has been awarded three Michelin stars every year since the first Michelin guide to the San Francisco Bay Area was issued in 2007, making Keller the only American chef to have two three-star restaurants at the same time (the other being Per Se in New York.) The French Laundry has served as the pinnacle of fine dining for 25 years, with hospitality as unwaveringly pristine as the food. Dishes consist of classic and refined, yet unstuffy, French cuisine that showcase California-fresh produce sourced from the culinary garden across the street. From there, diners select one of the two prix fixe menus (one for meat eaters and one for vegetarians) and are then promptly taken on a three-to-four hour culinary journey. Every meal begins with a crisp salmon tartare cornet paired with a glass of champagne. Reservations open a month in advance, with seatings occurring daily from 4pm to 8:15pm. The pilgrimage to this intimate, 17-table Napa Valley institution remains at the very top of foodies’ bucket lists. Chef Thomas Keller’s influence on the culinary world is inestimable without him, there’d be no Noma, Alinea, Benu or Frasca Food and Wine, to name just a few iconic restaurants his mentees have gone on to open. Since 1994, the old stone cottage in the heart of wine country that houses the French Laundry has stood among the holiest of holy grails not only for destination diners, but aspiring industry pros around the world.
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