Amazing story. Very proud of your success Chef. Great inspiration to myself as a culinary student. going to have to make a trip someday. Only 1 hr away
Ruzzworth, sure you do. Knowing how to peel and chop vegetables is important. The thing is in a large prestigious kitchen it is simply going to take longer to work your way up than in a smaller lessor-known kitchen. Gordon Ramsay talked about this in his book "Humble Pie" when he worked for Joel Roubuchon. Gordon had to start all over again as a commis although he had been Marco's sous-chef.
Cool. When I go on my Sideways-esque jaunt around wine country I'll probably want to go to Bouchon or take your recommendation and go to Meadowood. I WOULD like to walk around the FL vegetable garden though. It looked amazing. :)
Many of them don’t btw. Keller used the French laundry fame to make real money from books, tv shows, ads and other restaurants. Most famous chefs do this.
French Laundry seats 60-ish guests. The average check average simply for the tasting menu, WITHOUT drinks or add ons is a minimum of $750. Adding in wines, 20% gratuity and other additions you're looking at about $1200 per person EVERY DAY. Its expensive to run but very lucrative if you do it right.
@KingAcosta28 Breakfast stations have a higher pace than others. eggs cook fast, and so do most "breakfast" accompaniments. It needs to be said that - above all - it's highly dependent on what exactly you're cooking, and how many people are cooking with you.
The table where they compose the plates ready for service has green borders on it surrounding a menu.. why is that? I've seen that in other French Laundry videos.
@Akkhaphong In professional kitchens, the boards don't matter so much. They know what is what. The colour-coded board and knife system is used in amateur pubs/restaurants where the chefs are trained a lot less and do a lot less fresh cooking. That meat board will never leave meat station, so cross-contamination is not a worry. In amateur places (like where I used to work) the boards and knives travel everywhere, lolololol, grab what equipment you can
Like a lot of crafts, cooking is an apprenticeship. A carpenter starts off at the bottom as does an electrician. Once you have mastered the crafts, the artisanship needs to step up to the plate. It might have been Chef Keller that said it, but once your artistry falls below a certain level, you go back to just being a craftsman. Not a good thing for a chef with aspirations.
I wanted to eat there but I’m not a celebrity or a big shot so good luck if you’re just a regular Joe Smoe. I tried to book for lunch or dinner over a span of five days and called them thirty days prior to no avail. Let them eat cake I guess is their motto.
It's not that difficult, you just need $400 and some persistence to get the reservation. If you can't get one, I actually prefer the Meadowood restaurant in St. Helena, especially if you like vegetables. But FL is an iconic and amazing place.
Leredsock, Marco White was an relatively unknown chef when Gordon went to work for him, after about a year and a half Marco arranged for Gordon to go work at the very best restaurants in London where Marco had trained. You have to start somewhere when you are a young nobody.
Peeling and chopping vegetables IS cooking. It's all related, it's all important. You have to work your way up from commis to chef de partie and so on in any great kitchen.
Working for free--staging, is a great way to get into a fine dining restaurant in any city. Be willing to work your heart out in turn for education...don't think of it as working for free. Rather, think of it as an opportunity to show your dedication and intrinsic ability to stand up to the challenges of the industry. Also, be humble and ask questions. You should be able to reflect upon everything you learned by the end of the night. Keep a journal of everything you come in contact with.
21/11/2022 I just a young Chef based on small country at Viet Nam. I am on my ways to develop my self, that was a dream if I can worked at TFL. This is my wishes ........ Santa Claus
If I ever have the pleasure of eating at a restaurant of the calibre of the French Laundry I just want a Steak Frites... I know it's a simple dish and they do AMAZING things there... things that I couldn't dream of cooking, but I'd love to have their take on a simple steak frites. :) Love this video.
I suppose you could do a Gordon Ramsay, that is, try to work for a starting out person who use to work there. If you learn all you can from a person who learned all they could from Thomas Keller, is not that pretty much the same as learning from Thomas Keller?
Inuking, one thing I have read that makes sense, if you go to work for a well-established name the chances are that you will spend a great deal more time doing chores like peeling and chopping vegetables than actually cooking. You want to learn from someone who has the knowledge, but not a name to protect yet.
because they have good hygiene and actually wash and comb their hair daily. Not to mention every plate is inspected before it leaves the kitchen. Haute cuisine is a different game.
He was the winner on the final table contest
Amazing story. Very proud of your success Chef. Great inspiration to myself as a culinary student. going to have to make a trip someday. Only 1 hr away
Its all about the desire to want it. Not passion, but desire. Ty Chef nice job.
Ruzzworth, sure you do. Knowing how to peel and chop vegetables is important. The thing is in a large prestigious kitchen it is simply going to take longer to work your way up than in a smaller lessor-known kitchen. Gordon Ramsay talked about this in his book "Humble Pie" when he worked for Joel Roubuchon. Gordon had to start all over again as a commis although he had been Marco's sous-chef.
I enjoyed listening to you.. It makes me want to be the best in MY company. I'm a student a Escoffier
That is one efficient kitchen. There is no wasted motion. Every effort has purpose. So not like kitchens I've worked in. lol.
Great insight inside the kitchen and the mind of the chef.
one of the best culinary vids ive ever seen.
finally we get an inside look and discripition on working for the french laundry!
ty, more plz!
Wow, that is what I call living the dream. Great video!
Cool. When I go on my Sideways-esque jaunt around wine country I'll probably want to go to Bouchon or take your recommendation and go to Meadowood. I WOULD like to walk around the FL vegetable garden though. It looked amazing. :)
great story. i liked the narration.
I was going to eat here...I decided to make a down payment on a house instead
bakinblack1 you missed out. Fuck the house.
I wish I could get a house that cheap....
LOOK HOW BRIGHT THOSE GREENS ARE!
Good for you! Persistence pays.... Kudos
most helpful video I've seen for a while
I just got really teary eyed bro.. been doing this my whole life and have always wanted this...
You can get Steak Frites at Keller's Bouchon restaurant down the street from the French Laundry. -- much easier for reservations and on the wallet
Very inspiration
Very talented and down to earth chef.
solid story and video
I honestly don't know how restaurants like this break even. Sure they are expensive and always booked, but the costs are immense.
I was surprised when I went, it’s a fairly large restaurant for a 3 Michelin star.
Many of them don’t btw. Keller used the French laundry fame to make real money from books, tv shows, ads and other restaurants. Most famous chefs do this.
French Laundry seats 60-ish guests. The average check average simply for the tasting menu, WITHOUT drinks or add ons is a minimum of $750. Adding in wines, 20% gratuity and other additions you're looking at about $1200 per person EVERY DAY. Its expensive to run but very lucrative if you do it right.
Informative.
the french laundry is the best! go tim!!
@KingAcosta28 Breakfast stations have a higher pace than others. eggs cook fast, and so do most "breakfast" accompaniments. It needs to be said that - above all - it's highly dependent on what exactly you're cooking, and how many people are cooking with you.
Thank you, yes I know about Bouchon. I know Steak Frites is not within the French Laundry's remit (they're far beyond that stuff).
Now his on the top of the game !
The table where they compose the plates ready for service has green borders on it surrounding a menu.. why is that? I've seen that in other French Laundry videos.
@SethHesio It's painter's tape to hold things in place.
@Akkhaphong In professional kitchens, the boards don't matter so much. They know what is what. The colour-coded board and knife system is used in amateur pubs/restaurants where the chefs are trained a lot less and do a lot less fresh cooking. That meat board will never leave meat station, so cross-contamination is not a worry. In amateur places (like where I used to work) the boards and knives travel everywhere, lolololol, grab what equipment you can
so inspiring
i have reservations for next saturday. i'm so excited!!
How was it man
@@sebastianhope8342 your too early. Lol
Tim won the final table show on Netflix he now owns a restaurant in Los Angeles Otium
Ate there. Sucks ass. How the mighty have fallen
@@MichaelREFLECTS same with me; i was stomach sick for a week
It’s very cool to see my friend jonthan on here
Like a lot of crafts, cooking is an apprenticeship. A carpenter starts off at the bottom as does an electrician. Once you have mastered the crafts, the artisanship needs to step up to the plate. It might have been Chef Keller that said it, but once your artistry falls below a certain level, you go back to just being a craftsman. Not a good thing for a chef with aspirations.
I hope to be one of your apprentice someday. I just move to California and this is one of
my goal.
How is your dream going on fella after 4 years
What i needed to hear
LOL @ 5:00 TK is hilarious
I wanted to eat there but I’m not a celebrity or a big shot so good luck if you’re just a regular Joe Smoe. I tried to book for lunch or dinner over a span of five days and called them thirty days prior to no avail. Let them eat cake I guess is their motto.
do chef's hair not fall out at the FL?
I hope I get to eat there before I die. 🍴
It's not that difficult, you just need $400 and some persistence to get the reservation. If you can't get one, I actually prefer the Meadowood restaurant in St. Helena, especially if you like vegetables. But FL is an iconic and amazing place.
ate the mise en place ?
Leredsock, Marco White was an relatively unknown chef when Gordon went to work for him, after about a year and a half Marco arranged for Gordon to go work at the very best restaurants in London where Marco had trained. You have to start somewhere when you are a young nobody.
Peeling and chopping vegetables IS cooking. It's all related, it's all important. You have to work your way up from commis to chef de partie and so on in any great kitchen.
Working for free--staging, is a great way to get into a fine dining restaurant in any city. Be willing to work your heart out in turn for education...don't think of it as working for free. Rather, think of it as an opportunity to show your dedication and intrinsic ability to stand up to the challenges of the industry. Also, be humble and ask questions. You should be able to reflect upon everything you learned by the end of the night. Keep a journal of everything you come in contact with.
Matt Stafford looks great
u ate the MEP ?
21/11/2022 I just a young Chef based on small country at Viet Nam. I am on my ways to develop my self, that was a dream if I can worked at TFL. This is my wishes ........ Santa Claus
pastry is where it's at my friends
is it important to never comb your hair?
Wootwoo
If I ever have the pleasure of eating at a restaurant of the calibre of the French Laundry I just want a Steak Frites... I know it's a simple dish and they do AMAZING things there... things that I couldn't dream of cooking, but I'd love to have their take on a simple steak frites. :) Love this video.
@SethHesio it's painter's tape
@mrpicky510 same here.
he looks like Matthew Stafford
I suppose you could do a Gordon Ramsay, that is, try to work for a starting out person who use to work there. If you learn all you can from a person who learned all they could from Thomas Keller, is not that pretty much the same as learning from Thomas Keller?
When anyone questions $325. Per person, now you see a little bit, why it costs that much.
@DaFunkyFunk lots of restaurants don't wear hats
Inuking, one thing I have read that makes sense, if you go to work for a well-established name the chances are that you will spend a great deal more time doing chores like peeling and chopping vegetables than actually cooking. You want to learn from someone who has the knowledge, but not a name to protect yet.
because they have good hygiene and actually wash and comb their hair daily. Not to mention every plate is inspected before it leaves the kitchen. Haute cuisine is a different game.
He must have a big salary
That's what you call, a stauge.
I'd work there for free
why don't they have to wear hats?
Usually because they pay attention a lot to the plates they are not worried about hair dropping in the plates
Jealous!!!!!!!!!!
this place took 2.4 million dollars in PPP loans. Give the money back you thieves.
Robot ? Gonna share his others idea"s Get a life and go on your own,without using F,L as your base !!!
Fuck that pretentious French cuisine. Give me a Hot Pocket & a Mt. Dew any day!...lol.
Maverick Watch Reviews nasty twat