Thomas Keller Gives a Tour of Per Se's Kitchen

[@marzbound]

He seems so darn awesome, the kind of chef that can take in any young cook and make them great.

[@stun_resist_s]

grant achatz? haha

[@nilodaboss9944]

No

[@bobbiz3085]

even me ?

[@chefmike9945]

Chef Keller is arguably the finest chef produced to date in the United States. This kitchen design exemplifies a thought process few could duplicate. Bravo Chef.

[@vettegaddia6234]

chef mike Arguably NOT. French Restaurant is one of the most overpriced and overrated restaurant...along with Urasawa (which is even more expensive and overrated).

[@chefmike9945]

Vette gaddia We'll simply disagree on this one. I've been a fan of Keller for over twenty years. His accolades from industry peers, and they're a highly critical group, speaks volumes. Blessings

[@ahahaha6228]

Patrick O'Connell at the Little Inn at Washington gives him a run for his money imo.

[@JosephBuckner]

Love Thomas Keller he's one of the main reasons I wen't to culinary school as well as Ferran Adria had the pleasure of eating at the French Laundry about 8 years ago It was the best dinning experience I ever had

[@LanieshinhaeQuan]

I’ve been to per se, and saw the kitchen. Absolutely amazing. Wonderful. Even on camera

[@marshallbishop9305]

A true honor to have worked in the Per Se kitchen and for TK..

[@MontyGumby]

+Marshall which just lost two stars....

[@NextExiter]

Two stars from the NYTimes, not Michelin. Still has three Michelin, which is the only one that matters.

[@andrewjenkinson8948]

NextExiter - "Still has three Michelin, which is the only one that matters" The Michelin Guide is far from the only authority that matters. In fact, it's becoming less relevant as years go by.

[@rubypranata6378]

Indeed.. also chef daniel boulud

[@potdragon8091]

I can only imagine; it would be an honor to work just one shift for Chef Keller.

[@nerumafumafu1182]

1. Kitchen Layout (what type of commercial kitchen layout? Appropriate for the menu and available space?) 2. Work Centers (size, equipment used, equipment arrangement or placement) 3. Work Efficiency 4. Recommendations/ Suggestions for Improvement

[@whereisevan]

This was not long before I started working there back in 2005. Ah, the memories....

[@moonbalancedd]

What an amazing idea to use the same tablecloth and light bulbs in the kitchen like the restaurant so you can see exactly how food looks to customers. An attention to detail that is both simple and extreme at the same time. Who comes up with this stuff??!!

[@clownhands]

One of the best meals I’ve ever had.

[@BrunoAlbouze]

The American's Ducasse

[@richardm.667]

@ 3:47 did that guy just clean the table with that cloth and ran the cloth through the blade of the knife?

[@peachparee7647]

Looks like he did it twice 😅

[@WhatMakesaGreatChef]

Thomas Keller is a great chef! Find out why on what makes a great chef channel.

[@k8sune]

It's cool how he simplified his stations by food type (fish, meat, veggie, etc.). I would imagine this saves him and his staff precious time in the food prep by eliminating much of the concern of cross-contamination of particular ingredients.

[@hallboy824594]

Its a great idea if you have the money to do it

[@andrewf6181]

+D Mention That isn't his innovation. That comes from classic french restaurant brigade. A meat stations vegetables are handled by the entremetier and so on leading to a reduction in self work load but a higher team mentality. While the meat cook handles the meat, the entermetier cooks the vegetables and garnish andd sets it on the plate for the meat which is then brought to the pass and finished with sauce brought up from the saucier.

[@k8sune]

It makes sense, considering that Thomas Keller's cooking involves a great deal of traditional French culinary techniques.

[@geomondiale1768]

Man oh man, I gotta go there

[@SethHesio]

Towards the end of this video when he is in the bakery he says "we have some EPIS baking.." sounds liks epis?? what is he saying.. anyone? Great video, amazing chef. Brilliant philosophy.

[@mixdawg]

epis are wheat stalk shaped loaves

[@SethHesio]

Oh I see! thank you... why epis?

[@seikibrian8641]

@@SethHesio "why epis?" It's the plural of "Epi," which is short for "Pain d’Epi," the French name for this type of bread.

[@TranswarpXL]

240p in 2013? Really?

[@kunt1969]

So what

[@ScottPankhurst]

Chefdicedfoot so it looks like crap. every smartphone out there takes better video. the sooner youtube bans everything below at least 480p the better.

[@quentingarcia4698]

I want to work for him so bad. Im 19 and im trying to figure out how to start contacting him

[@PYrO2058]

Email. Ask for a stage. Explain your situation if you have no culinary background- don't be discouraged if they tell you no, or not right now. Places like this, & Chefs like this, only take the best. I'd highly recommend some level of culinary training- & I'm not talking Applebees. Look for French restaurants with classically trained French Chefs. Stay away from corporate Chefs. They're terrible to work for. Good luck to you!

[@stantonsullivan-readdelillo]

It'd be nice if Keller would get back in the kitchen and get that mess together. Have to imagine some things will change with recent reviews.

[@andrewf6181]

+Will Sullivan Yes ofcourse because he is the sole reason the restaurant runs. I ate there during the period of the bad reviews and it was fucking stellar. Service didn't miss a beat and the food was flawless. I'm in the industry and I know people on front and back of house teams there and they are commited to restoring it. Mistakes happen, its about recovering after it happens. I would hardly think of a kitchen that produces Michelin Starred food as something that needs to "get that mess together". Do they need to change to a different format and drop all the unnecessary surcharges, yes in my opinion. But to just bash it from the safety of your computer not knowing the constraints they have to live within surrounding their kitchen is assinine.

[@andrewjenkinson8948]

That kitchen is bigger than most dining rooms.

[@j.porlando5091]

It’s bigger then the house I grew up in…

[@alexscott730]

The resto is still operating today👍💪💥

[@frost66bit]

85 to 95...................... quality over quantity

[@lrogers4632]

I used to think that there would be a contest between Thomas Keller and Gordon Ramsay. But I could never imagine working for Thomas Keller after this video. His employees are like Walmart employees. Gordon Ramsay;s employees go through tests, and are awarded for their dedication.

[@nSmatic]

right?

[@nSmatic]

lol, i guess you have no idea how a kitchen runs.

[@gabrielmiranda327]

there is more than one way to skin a cat..

[@arrrryyy]

Where the fuck you got that his employees are like from Walmart?

[@honglee6100]

cat confit mmm. i would do almost anything to work for either chef

[@googo151]

BEFORE THE END OF THE WORLD.

[@weeblet2931]

hyvä perse

[@aapuuvaajoo3476]

on hyvä perrse D

[@obbzerver]

Did he stop stealing from the servers?

[@TharaLetzISLANDER]

honestly watching all his videos makes me a poor person want to spend $300 for a dish...need to save up though, but might still be worth it, not to mention plane ticket, room etc...dang that added too quickly to over a $1000 for a dish urghhh....

[@kingfluffyone]

maybe u are poor because u throw away money for stuff u dont need

[@j.porlando5091]

@@kingfluffyone it’s an experience I believe everyone should or at lease experience once in their life. Not everyone can choose their status in life some or poor and some are more fortunate. They might not always be poor we all got 24 hours in a day. Just matters how you spend that time. You don’t know what they been through. It’s always good reward yourself just know the Financial limits

[@9hundred67]

wow! most chefs i know are poor, how can he afford to pay all those staff, with a mult-million dollar setup? The running cost alone would just swallow you whole. .......and by the way the production quality on this is very poor.

[@bobbypants5663]

Well the wait staff is paid mostly in gratuities and uaually, cooks in restaurants of this caliber are working for minimum wage or for free. I was one of the but for Jean Georges at Vong many years ago. We choose to work for free because we received the best experience in the world.

[@bobbypants5663]

90 guests per night x $500 x 30 days in a month is over $16,000,000 per year.

[@msbrownbeast]

When a chef gains recognition, there would be plenty of well-heeled financial backers to support a business venture using the name of the chef but the big money men stay behind the scenes as silent partners.

[@9hundred67]

@@bobbypants5663 but working for free doesn't pay your bills.

[@bobbypants5663]

@@9hundred67 it does in the ling run if you look at the big picture.