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
Eaten at Benu (217/366)
“Benu really is the best restaurant in America.” ~ Chef David Chang, Chef/Owner of Momofuku
Baked with Thomas Keller’s C4C Gluten-Free Flour (191/366)
“Pizza, pizza, in my tummy! Me so hungry! Me so hungry!” ~ Britta, “Community”
Had “Foie Five Ways” (184/366)
“You can shape it into anything you want,” he said. “You can sauté it, you can serve it cold, you can serve it hot, you can cook it at high heat.” ~ Chef Michael Ginor
Taught an 8-Piece Chicken Cut Technique (151/366)
“I have no formal culinary training, right.” ~ Thomas Keller
Used a Thomas Keller Baking Mix (143/366)
“I want to be president someday, so I have not smoked marijuana. I ate a brownie once. At a party in college. It was kind of indescribable, really. I felt like I was floating. It turns out that there wasn’t any marijuana in it, it was just an insanely good brownie.” ~ Leslie Knope, Parks […]
Made a Wedge Salad (115/366)
“What looks good … ooh, here’s something that jumps right off the page … Claire, do yourself a favor and join me in a Wedge Salad.” ~ Phil Dunphy, “Modern Family”
Eaten at All of Thomas Keller’s Yountville Restaurants (99/366)
“Excess of joy is harder to bear than any amount of sorrow.” ~ Honoré de Balzac
Dined at The French Laundry (98/366)
“When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.” ~ Thomas Keller
Eaten A Meal From Thomas Keller’s “Ad Hoc At Home” Cookbook (76/366)
“Once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.” ~ Thomas Keller
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