Attended a Thomas Keller Lecture (343/366)

“We go through our careers and things happen to us.  Those experiences made me what I am.”
~ Chef Thomas Keller

 

Tonight, JCCSF hosted a lecture – as a part of their Arts & Ideas season – with one of our favorite chefs, Thomas Keller as the guest speaker, along with San Francisco food critic Michael Bauer.  When we saw tickets for this event go on sale back in September, we snatched them up as quickly as we could – the event sold out FAST.  We got tickets for ourselves and one for Aaron for his birthday (Aar was one of the fantastic four when we went on our insane Thomas Keller weekend earlier this year) – and just a little while ago, Mike let us know he wouldn’t be able to make it, so he gave us his extra ticket – and we brought Mom, too!

The Jewish Community Center is a beautiful facility – Nick’s graduation was actually held there, and it really is a lovely space.

Funnily enough, most people would expect that since the lecture is with Chef Thomas Keller, that he’d talk about cooking or food – maybe what makes a good dish, or how to find the best ingredients.  But people who follow Thomas Keller know that he is actually also a wonderful speaker on his journey and his values: on how he builds a team, how he prioritizes, how he trains and mentors, and how his path was formed by his failures just as much as – if not more – than his successes.

Our lecture was held as more of a Q&A between Michael Bauer and Chef Keller, which was very relaxed and fun – the two have known each other for many years, and I felt like this was a great way to see one of our favorite chefs (almost even more so for his story and values than his stellar talent for cuisine) be able to talk about his experiences and ideas in more of a casual, candid manner.  Chef Keller has also done a TED Talk – here’s the video, since unfortunately we couldn’t take photos or record during our lecture.  It’s lengthy (24 minutes), but find some time to watch it – it’s fantastic.

We thoroughly enjoyed being able to watch Chef Keller discuss his philosophies on success and life in general, and I am so glad we got a chance to see him in person.  He even answered questions from the audience after the talk and hung out afterwards to sign copies of his cookbooks; and we were all given some of Bouchon’s signature chocolate bouchons as a little parting gift (“bouchon” is french for “cork” but is also the name given to the popular style of casual bistros in the Lyon region of France, and Chef Keller’s Bouchon restaurants’ namesake – adorable!).

What a great night!  Merci, Chef Keller and JCCSF!

 

Related Links:
Thomas Keller Restaurant Group
The French Laundry Cookbook

Bouchon
Under Pressure: Cooking Sous Vide
Ad Hoc at Home
Bouchon Bakery

Comments
One Response to “Attended a Thomas Keller Lecture (343/366)”
  1. Ying says:

    The format was very comfortable. It was almost like he was a friend in our home and that we were enjoying a comfy little chat. Thanks again for bringing me…it was a great evening!

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