Thomas Keller & Corey Lee on American cooking (Full Event)

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What does it mean to cook like an “American?” What impact has the United States’ reputation as the world’s “melting point” had on our cuisine? How do American chefs differentiate themselves amidst their international colleagues?
Join chefs Corey Lee (Benu) and Thomas Keller (The French Laundry/Per Se) as they grapple with these questions and discuss using plates and palates as a canvas for exploring our national identity. Lee’s new book Benu (featuring contributions from Keller), details the cultural influences, inspirations and motivations behind his East meets West approach, along with gorgeous illustrations.
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