A LIVE Tour of The French Laundry with Chef Thomas Keller
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- čas přidán 28. 08. 2017
- On August 28, 2017 we were LIVE from The French Laundry with chef Thomas Keller. Watch as we take a tour of the restaurant's newly-renovated, state-of-the-art kitchen, fully equipped with All-Clad TK™ cookware, designed by chef Keller. It's available exclusively at Williams Sonoma: bit.ly/2vZ8JK7
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Thomas Keller manages to not only be a passionate and thoughtful chef, but a very much valued mentor. What an honour it would be to work with him!
What a remarkable man ! A credit to the United States ! I live in Australia and I'm now too old to travel without being killed by a blood clot, but I've seen a few videos of Mr Keller's great restaurant and it almost felt like I was there, feasting on a menu I could only dream of. Best wishes to you and your staff, chef ! May the blue door stay open forever !
This has to be the most cleanest, organized kitchen I've ever seen in my entire life.
well it is Thomas keller after all
Did you also know that the ENTIRE kitchen is cleaned top to bottom TWICE a night DURING service?! Beast mode 24/7
The kitchen is as clean and organized in person and during service as it is in this video
@@chefsu11715 I know somebody who had the privilege of walking thru this the kitchen and he noticed that the hoods(ventilation system) had burl marks on them. That's because the grease/dirt that accumulates is cleaned by hand with a toothbrush! Amazing. I've worked in kitchens for 20 + yrs and have never seen something so incredibly clean and organized. Kudos
That kitchen is worth than my entire combined income for the last 20 years. I am happy to see a chef achieve their dream menu, in their dream environment and be recognized. At age 62, when most people are looking at their bank accounts for retirement, he is investing heavily. I guess that is the same as him saying, "I am here until the very, very end."
I'm with him..I will keep working until I am physically unable and then I will teach until I pass..we are not meant to be idle...
Thomas Keller is so awesome, one of the greatest chefs but so humble and just down to earth.
damn!!!! ive been in culinary and hospitality for decades and ive never seen such a beautiful and clean kitchen! wow! RESPECT to Keller!
Beautiful kitchen, what a nice person Thomas Keller is, he is so humble and personal. Thank you for the video.
This is just for TV, it's not the reality. Do you think he is kind and humble in the heat of service? hahahaha
@@9hundred67 yes, yes he actually is.
I work for Thomas Keller on board Seabourn Cruise Line and I love it
I would love to be part of this generous team on land one day...
He's opening a resteraunt in Manhattan
I loved watching Chef Keller show us his restaurant-obviously he is proud of his creation, truly is an artist with food. Still, he is humble and you can’t help but love what he does with food.
The place to have on your bucket list. Classic, beautiful and decadent. The height of class and taste. Thank you Chef Keller, for your mastery and dedication to wonderful refined food.
April Spencer it’s on my list!
I'm still gonna eat here when I reach a certain milestone. Been waiting for 20 years I can wait a few more .
I've been lucky enough to eat there twice. An amazing experience for all the senses. Worth every penny.
fruitbatsrus I've been very blessed to work there. Had so much fun and more importantly it made me a better chef being 21 years old I was so nervous ,but chef has a lot of patience
out of curiosity, what is the price roughly? Been thinking about heading there when I come in to see my Sister in law but on a buget
About $350/person with taxes and before optional supplements and wine pairing.
wife and I added the truffles and a $200 bottle of wine... with gratuity the total tab was around $1250.00. That being said we dined from around 5:30 arrival till 9 departure! In addition to unparalleled dining the whole French Laundry experience was absolutely marvelous and fun.
$2350 four people for lunch no wine. I will do it again.
Great layout, fantastic organization. Perfection incarnate.
He's in my top three best ever inspirations. Ferran Marko n Thomas . only a chef knows the feeling
"Less is more"
So this space is for me, as a kitchen learner, the best..
Thank you so much for the video and for everything I have learned.
Yes, "less is more" is not only deep, it's so original of him to say. lol
thats not a kitchen its an operating theater !
Would love to see a higher resolution version of this great video!
Agreed. With all the high-tech gadgetry and overpriced kitchen basics they sell, they couldn't get better camera gear?
Anybody heard What the pass was?
"Oh, the video quality's very low. Must've dropped to an automatic setting or something. Here, I'll just scale it back up to... Are you serious?"
@@monkeycircus509 This was originally a live Webinar, and the lower resolution helped to ensure that no viewers would suffer glitches, despite possible download-speed limitations.
@@woobabyj2 Yes, it's Dekton; just a darker color than the prep counters.
could have done a panarama shot of the surrounding area, and although the FL complex is right off the main road north/south through Napa valley it is stunningly gorgeous. Getting one of those outdoor tables during the daylight hours is a real treat. And the wine available direct from the vintners .... WOW!
Bonjour Chef ,merci pour cette passion de la cuisine francaise
Greatest chef in American history.
Love how clean that place is. Would eat off the floor if I had to.
I have a dream in my life Thomas, to know you and go to the French Laundry. As soon the epidemic is finished I will go.
@@mataega
That’s means that my dreams are priceless and timeless. 🤪🤪
The kitchen so neat and clean
See you Sunday, hope Chef Keller is in the kitchen
I would love to experience dining there.
One day I'm going to work for him..
Same👩🏼🍳
And you can do it. Keep working hard and believing. It can happen.
SO SO impressive. Kudos.
That he keeps addressing the other person as a chef, tells me that he is serious about his employees’ jobs.
When he came in for lunch at bouchon vegas, he came into the kitchen after his meal and said “ Thank you, chefs” with a fist bump of course. Honestly even when the cdc or sous called me chef (and I was only a chef de partie / line cook) it gave me a sense of ownership and pride. Words matter in every sense.
lovely description! I want to come, but I am in Illilnois!!!!
Saw the documentary about Sally and Don -- loved the film! It's called 'The Best Chef in the World' directed by Ben Proudfoot.
Thomas Keller calling you "chef"...must be a great man.
Amazing
As a full time photographer and part time foodlover I know you or the photographer have higher resolution of this video, and I strongly encourage you too repost this video in 720p or 1080p. The content is just too great for 360p. Alot of views are waiting.
yeah, wish it was higher quality
This video just came up on my feed I will follow William Sonoma now- but love learning about a good running kitchen and the fresh vegetables and gardeners… One thing that stuck with me is so true what he said about cleaning up as you go… My mom taught us that when we were young children, and I’m 61 now and I still clean as I go. like Chef said, it makes your evening enjoyable to not have a messy kitchen after the meal… Clean as you go! 🫶🏻☺️🍷
Amazing ‼️👍🏼♥️
Well spoken, Chef!
Do you have a drive-through?
90 people a night at 310 per head. 27900 a night. 7 days a week is 195300. almost 800k a month, from vegetables they grow themselves. plus drinks. whoa. they make 10 million a year, even if 85% is overhead, from cooking food, that's insane. talent like his is rarer than people realize, theres a lot of good cooks and chefs, but guys at his level is different.
the lemon thyme macarons- a) 1st batter is green b) next as the center or focus of the dish is the yellow batter ? that is such a beautiful concept .. really the way to cause the center stand out to pull it off aesthetically
It's a little disappointing if they serve macaroons instead of macarons at the French Laundry. Why would they do an Italian rather than a French? Unless Thomas mispronounced it, which many do, and the pastry chef was kind enough not to correct and possibly embarrass him.
What a kitchen🤤🤤🤤
Helps to be a the heart of the source (e.g. ingredients, veggies). If only there was a slaughter house across the road too. Then the French Laundry restaurant would be self-sufficient. :)
I recall being at an oceanside Mexican restaurant long ago. when I was a kid. The restaurant had little boys run into the ocean and fish for red snapper. Can't be any fresher than that. And it was good. Was BBQ'd. recall lemon. ;)
The American "wolfgang Puck"...pushing cookware by Cangshan with TK's name on the product.. :)
Thomas Keller is a great chef! Find out why on what makes a great chef channel.
Excellent values for Hospitality professionals
What form of heat are your ovens, steam, gas, and cook tops
I was wondering about the cooktops too. Appears to be induction
A peek into the kitchen you get in heaven, but slightly better.
can anyone tell me what french cooking suite Chef TK uses. That kitchen is gorgeous
its from Bragard
It looks like Hestan.
Gavin's Bane?
Dear Sally you did all the right things. With tears in my eyes.
360p.......
luv you i try sum of yor ideas.. i always clean as i go
Anyone know what sort of cook top that is?
Who else is watching this LIVE tour in 2019 ?
Me!
@@seikibrian8641 you!
If you ever have a day for poor people, I’m in! It’s my dream to eat there!!
Wow!!!!!!!!!
They not wearing a hair net ?
TK the legend . re using the boxes the fish came in for macroons
A lot of restaurants do this.
Thomas Keller's The French Laundry is a VP American landmark & global tourist destination.
It 100% deserves to be the most famous Small Business.
11:05, they're stroking the filament on the cucumbers....
How tf was this posted in 2017 with a max resolution of 360p?
Are you kidding? You didn't take this down?
TK is a Culinary God...
2018 and 360p???? Whats going on???
It's a capture from a 2017 live stream hosted by Williams-Sonoma, and the lower resolution allowed two-way communication without glitches. Not great for after-the-fact viewing, but it met their needs at the time.
how could the building enveloped in plants keep ants away?
"Simple is difficult" - Thomas Keller
Me and some other chefs got to eat at the French Laundry two years ago. Most of my chef instructors were VERY jealous.
360 DPI...what is this, 1974?
It's a capture from a live stream, and the lower resolution allowed two-way communication without glitches. Not great for after-the-fact viewing, but it met their needs at the time.
One wonders what happened to all that cookware now that that Keller has moved on to Hestan? Maybe they donated it somewhere.
Recall gavie after party at FRENCH LAUNDRY WHOS IN
There's always room for dessert even in a video tour
Sadly.....🥺 As much as I wanted to I could never be able to eat there.
Deepak Gurung you can if you wish!!
He did not explain the cook tops,no visible flames.Does anyone know?
induction burners
French tops conduct heat underneath. The closer to the center the more heat.
RIP Mrs. Schmitt.
Are they really good chef or do they just get the best ingredients?
Any pointers on doing a stage at the French Laundry? Thanks in advance
What is a stage
The Home Plate Special work experience
10 million $ for the kitchen ?
Why not "The Napa Valley Laundry" or "The Golden State Laundry" etc.?
That is some tasty 360p.
I want to start a restaurant called "Reality Cheque." You get valet parking, and when you go through the front door, you are wisked away to a farmers field in a third world country to spend the day working in a field, and at the end of the day you are fed a bowl of maize, while seated in a grass hut with your host... Alexandria Ocasio-Cortez.
The 5 second rule is bumped up to 20 in that kitchen
Would be great to work,
Say 'ah' one more time.
The burners are a mile from the rail, can't imagine why that makes any sense?
Work flow with many ppl.
Not to mention they are refrigerated, you wouldn't want that next to the burners for a number of reasons, and all you have to do to get to the burners is about face.
A funny part in the video, is where a question comes in for Matt.... what is your favorite course on the menu? Immediately, Keller takes over and says that's a hard question, blah, blah, blah. What many people don't understand is that, it is quite possible Matt has never sat down to a meal at the Restaurant even after a decade of service. Many restaurants have a policy against the help dining where they work. I doubt, by Keller's reaction that Matt has ever dined at the French Laundry? He has probably manged to sneak a taste here and there in the kitchen... but no one is
talking. Anthony Bourdain wrote in one of his books (Medium Raw) about a most amazing fish prep guy in the 3 star Michelin restaurant Le Bernadin, co-owned by Bourdain's friend Eric Ripert. Apparently, when the fish prep guy took off, it took 3 people to fill in to do the same quality and quantity of work. As an experiment, Bourdain asked the prep guy who's name is Justo Thomas,
to join him for dinner at Le Bernadin. This is unheard of in the industry, but Bourdain wanted to show what the end result of all that preparation was all about. It is a great story with a happy ending, but it points out the fact that many, many people who work in famous restaurants, have never eaten there.
I think you don't understand what is going on here. The question isn't "for" Matt, the question is "from" Matt. Matt isn't an employee at The French Laundry, he (as are the other people asking questions) is a participant in a live stream event hosted by Williams-Sonoma, and is posting his question remotely as he's watching the stream. The questions are then read to Chef Keller by the woman monitoring the stream in the kitchen.
(And, by the way, the man standing next to Chef Keller is introduced by the chef as "Aaron Keefer, who's our gardener." See: www.thomaskeller.com/yountville-california/french-laundry/aaron-keefer )
Don't they cook an entire meal for the staff every day?
Ay the creator of Ratatouille for Ratatouille movie
"The first question is sponsored by All-Clad".
The whole raison d'etre of this video is to promote All-Clad's "TK" line of cookware designed by Thomas Keller and sold by Williams Sonoma. It's not just the first question, it's the whole video...as explained in the description.
Yes, he is sponsored by the overpriced All Clad for his overpriced TK line.
Those who manipulate the organized habits and opinions of the masses constitute an invisible government which is the true ruling power of your world. Your minds are molded, our tastes formed, our ideas suggested, your future planned, by people you have never heard of… and this is where they eat.
Williams Sonoma uploading a video in 360p like what are you doing? Can’t even tell the details in the architecture or the kitchen because everything is so pixelated.
howdie just ate a few dogs delicious. 2 bucks , did my laundry 5 bucks too
Say uh and um one more time
Who’s here after watching The Bear?
😢
10:09 3 full time landscapers(mexicans who are actually both landscaper and gardner) and 5 gardners (white people who own the land)
Any jobs Chef Thomas Keller?
Kyle Pugh stfu
Cuisine is his forte. Communication...
😁😁
He is the master. this is a commercial. still, he's the master.
I haven't heard more "Ah"s and "Um"s since I had my last meal at Noma.
Is he still making bong water food in his overpriced cookware line?
uhhhm.
Uhhhh,uhhhh,uhhhh
Can't watch anymore
How’s all that taxpayer money treating y’all?
czcams.com/video/mV5_8LCfxtk/video.html