The reach of a restaurant: Thomas Keller at TEDxEast
TEDxEast INTERCONNECTIVITY – 11.11.10: -Thomas Keller- The Reach of the Restaurant
As an owner of several successful restaurants, Thomas Keller delighted the audience by sharing the key to running successful restaurants and bakeries. From the extraordinary relationships he builds with individuals across the country who provide him with the highest quality of ingredients to the way in which he fosters an environment for exemplary execution, he has designed a formula for success. He believes that what is most important is to create a memorable experience for diners. Thomas Keller owns eight restaurants and two bakeries including, The French Laundry, Bouchon and Bouchon bakery.
About TEDx, x=independently organized event
In the spirit of ideas worth spreading, TEDx is a program of local, self- organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x=independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.*
Boring. Stick to the day job, chef…
Getting to see Chef Keller speak in person (at this event) was awesome. He
even joined us for lunch and conversations, a truly amazing guy. The speech
in context with everything that was InterConnectivity was quite powerful,
and Thomas Keller was great.
glad i saw this — convinced me not to buy his book or consider visiting
the restaurant…. also, all the farmers in the beginning….makes it sound
he’s doing everyone a huge favor by buying from them….kinda amazing that
he turns around and sells them for couple of orders of magnitude more!!!
Man what a bunch of Debbie downers! I love it. I could see how people might
not like this video if your not in the culinary field though.
Keller does some amazing things, and it’s always interesting to get insight
from someone operating at his level, independent of the endeavor.
anyone who says this video is boring or uninteresting clearly isn’t in the
restaurant industry or if they are, doesn’t give a shit about the culinary
world.
What Chef Keller has done for himself as well as the culinary industry in
North America is extraordinary. His impact is far reaching in every aspect
from suppliers, standards, etc to the cooks he trains who then become chefs
of their own restaurants. Even if you never vist Bouchon, Per Se or the
French Laundry you will still feel his impact to some regard even in your
local restaurant. His groundbreaking cookbook has been so influential. As
they say “A rising tide lifts all boats”.
This is a great TED Talk. He’s not super energetic, but there’s clearly a
sense of excitement in his voice when he talks about the relationships. A
lot of what he says applies to areas of life other than being a
restauranteur: – Ingredients + Execution – Passion and Desire – Hiring,
Training, Mentorship – Do a little better than yesterday – Having a dream
is hard, living that dream is harder – Don’t be afraid to fail, be afraid
not to try Love it!
Keller is actually not a chef anymore. He’s grown out of that totally…
he’s a brand, an empire, a restaurateur.
Most restaurants like the French Laundry don’t make very much money. El
Bulli operated at a loss between 2000 and 2011
Most inspirational person in the way that people work as a cook or even
chef.
Most restaurants like the French Laundry actually do make money. El Bulli
was an exception. They put so much work into the stuff they do that they
operate at a loss and make up the money in book sales.
Thomas Keller is still a Chef and will always be, even if he retires he
will be a Chef!
The king of chefs and the chef of kings
Famous chef Thomas Keller of the French Laundry and Per Se talks about the
reach of a restaurant.
#food #wine
Interesting TED Talk from America’s best chef about networks.
Everyday when I go into work, I put my uniform on, and I start my day off
by tying my Apron just a little tighter.
Once one has been a chef, always a chef.
can’t take that away from anyone
Great points raised by Keller.
Thanks for uploading this video!
i dont understand the dislikes
I work in a restaurant. Food cost is very important. If it all about the
money then he would do the same thing over and over. Like fast food
restaurant. Where they do the same thing over and over. Where they get the
cheapest ingredients to keep cost down. For him he’s getting the best
ingredients. That why the cost is high plus the love and care of the chef.
Working long hours day and night. The labor cost. To put out the best food
in the world. I can tell he not doing it for the money.
TK on ted!