Thomas Keller: The Making of America's Best Chef
Thomas Keller: The Making of America’s Best Chef
Owner, the French Laundry, Bouchon, Per Se, Ad Hoc; Author, Ad Hoc at Home and The French Laundry Cookbook
Clark Wolf, President and Founder, Clark Wolf Company; Consultant; Author; Writer - Moderator
NOTE: Online ticket sales for this event are closed. A limited number of tickets are available at the door.
World-renowned chef Keller serves up stories from the front line of fine dining. The owner of such celebrated restaurants as the French Laundry, Bouchon, Per Se and Ad Hoc, Keller penned the award-winning The French Laundry and Bouchon cookbooks, as well as Under Pressure, on sous vide cooking, and Ad Hoc at Home. In 2001, he was named “America’s Best Chef” by Time Magazine. In 2003, Johnson & Wales University awarded him the honorary degree of Doctor of Culinary Arts for his contributions to the industry. His accolades include consecutive "Best Chef" awards from the James Beard Foundation and "Chef of the Year" by the Culinary Institute of America. He is the only American-born chef to hold multiple three-star ratings by the Michelin Guide. Don’t miss a rare opportunity to hear from this modern kitchen master.
Location: Acalanes High School Performing Arts Center, 1200 Pleasant Hill Road, Lafayette
Time: 5:30 p.m. check-in, 6:30 p.m. program, 7:30 p.m. book signing
Cost: $12 members, $22 non-members, $7 students (with valid ID). Premium (seating in first few rows) $30 members, $45 non-members
Also know: Photo by Deborah Jones. In association with the Bay Gourmet Member-Led Forum. Underwritten by The Bernard Osher Foundation.