The reach of a restaurant: Thomas Keller at TEDxEast
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- Опубликовано: 5 июл 2024
- TEDxEast INTERCONNECTIVITY - 11.11.10: Thomas Keller The Reach of the Restaurant
As an owner of several successful restaurants, Thomas Keller delighted the audience by sharing the key to running successful restaurants and bakeries. From the extraordinary relationships he builds with individuals across the country who provide him with the highest quality of ingredients to the way in which he fosters an environment for exemplary execution, he has designed a formula for success. He believes that what is most important is to create a memorable experience for diners. Thomas Keller owns eight restaurants and two bakeries including, The French Laundry, Bouchon and Bouchon bakery.
About TEDx, x=independently organized event
In the spirit of ideas worth spreading, TEDx is a program of local, self- organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x=independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* 
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This is a great TED Talk. He's not super energetic, but there's clearly a sense of excitement in his voice when he talks about the relationships. A lot of what he says applies to areas of life other than being a restauranteur:
- Ingredients + Execution
- Passion and Desire
- Hiring, Training, Mentorship
- Do a little better than yesterday
- Having a dream is hard, living that dream is harder
- Don't be afraid to fail, be afraid not to try
Love it!
Getting to see Chef Keller speak in person (at this event) was awesome. He even joined us for lunch and conversations, a truly amazing guy. The speech in context with everything that was InterConnectivity was quite powerful, and Thomas Keller was great.
What Chef Keller has done for himself as well as the culinary industry in North America is extraordinary. His impact is far reaching in every aspect from suppliers, standards, etc to the cooks he trains who then become chefs of their own restaurants.
Even if you never vist Bouchon, Per Se or the French Laundry you will still feel his impact to some regard even in your local restaurant. His groundbreaking cookbook has been so influential.
As they say "A rising tide lifts all boats".
To this day this video has all the relevance. Admire his vision, dedication and humility. He really paved the path for many of us.
Great stuff. I could listen to him talk for hours. He's a visionary in his field and definitely somebody I admire.
I love this Ted Talk. Thomas Keller in his speech is saying more than about the reach of a restaurant or advertising his restaurant, as another commentator put it. More to the point he is talking about the high standards that should be achieved with any type of venture that is taken.
Thomas Keller is still a Chef and will always be, even if he retires he will be a Chef!
Very inspiring to future chefs
So cool he's on a Ted talk, had the honor for working for him for a brief stint in California. His standards are something to aspire to for sure
inspired. I will continue my dream... though it is hard.THX
Great listen!
Most restaurants like the French Laundry actually do make money. El Bulli was an exception. They put so much work into the stuff they do that they operate at a loss and make up the money in book sales.
My idol. Period.
I was waiting for the main lesson of his talk until the end. when is he going to talk about big picture?
Then, I realize foolishness of mine and my perception.
Always a legend👏🏼
can't take that away from anyone
Why is he on TEDx?
He should be on TED.
TK on ted!
Good talk, the first 4:30 minutes were very fucking good!
Thomas's staff and alumni should be called Kellernarians.
anyone who says this video is boring or uninteresting clearly isn't in the restaurant industry or if they are, doesn't give a shit about the culinary world.
The most important part of the talk was at the beginning.
I got alot out of this video
I work in a restaurant. Food cost is very important. If it all about the money then he would do the same thing over and over. Like fast food restaurant. Where they do the same thing over and over. Where they get the cheapest ingredients to keep cost down. For him he's getting the best ingredients. That why the cost is high plus the love and care of the chef. Working long hours day and night. The labor cost. To put out the best food in the world. I can tell he not doing it for the money.
Most restaurants like the French Laundry don't make very much money. El Bulli operated at a loss between 2000 and 2011
This is nice romantic way of viewing the consumer-restaurant relationship however, what I’m hearing beneath it all is how every dish at this restaurant carries a huge ecological foot print because of all the shipping. Beyond that is about “bringing food to you” but only if you have the money to afford it. Good, sustainable food should be available to everyone. There needs to be a greater push to make all food production sustainable and attainable to all classes of people
Everyday when I go into work, I put my uniform on, and I start my day off by tying my Apron just a little tighter.
Joshua Walbolt you dead yet then?
Nice 👍
i dont understand the dislikes
My philosophy in my kitchen as a home cook in a nutshell.
Once one has been a chef, always a chef.
💖💖💖
not sure what's the difference between "passion" and "desire" that Mr. Keller is talking about. They are synonymous in many contexts and could even be used together with no contraction - e.g., "I passionately desire to cook well" etc.
Eugene Sorry for the late reply, but I think this deserves an answer. In other videos I’ve seen of him, he describes passion as an emotion, and emotions are fleeting. Desire is deeper. It’s about focusing ones attention on intent. Passion is an emotion, while desire is the “why” behind the action. Hope this helps.
French laundry needs no advertising. You're gonna be waitlisted for months to get a reservation there. 🙄🙄
About the green tape - why not use a tape roller?
I know, insignificant nuance in his talk.
Steve Miller Totally significant. its about Kaizen. Continuous improvement in small and large things.
They do use a tape roller now, bit it has green tape
It's also about consistency and details. Even to this day I miss having that because it makes you careful, even liebling a sweet plastic deli container you want to make sure your lines are straight that you wrote it legibly that it looks neat and organized. Also others will see this and it's almost a signature. I had pride even in labeling something as silly has using the green or blue tape that you find in fine dining restaurants
Thomas Keller doesn't do it for money. EVERYONE in the culinary world will tell you that.
I wonder…if I were a young chef starting my career, would I prefer to work with TK or that other guy who’s everywhere on RUclips who yells at and insults everyone?
Keller is actually not a chef anymore. He's grown out of that totally... he's a brand, an empire, a restaurateur.
As someone who works for him, I can say that I have seen him in the kitchen daily.
, nursery rhyme
When I see this and the TED speech by Sarah Silverman, we see the differences in what people want in our world.
Kellar shows amazing examples of people working for perfection, while we view a person like Silverman bending over with two fingers in her read.
I can only ask that people like keller reamin to exist and evolve. While Darwinians theory excludes the most inflammatory of people among us.
This sounds like an advertisement for his restaurant rather than a true "Ted" talk. ALL businesses have that kind of reach to them when you extrapolate the thought process about them. I was left disappointed in this "talk".
He does not need to advertise his restaurants. People who want to eat his food (and pay those prices) already know who he is and what his history is. The fact that French Laundry has been around for almost 20 years is proof.
You are probably not very passionate about food. if you were you would understand what his POV is about the ingredients + execution. The very freshest of products, grown or raised in ways that produce flavors not matched in mass-produced foods.
You can be a 'cook' and make yourself a meal, that fills the need to eat. However, it is something very different when you create delicious food. When you eat food that is so full of complex flavors that when presented to your guests; they clean their plates and smile and say; "that was wonderful."
One of his points; chefs do this for You. Cooking is a very unselfish act. I'm just a home cook, but the reward is having my guests enjoy the food and tell me how delicious it was. I know they have enjoyed it and that's the reward.
Don't presume to gauge my passion for food. I "get" his angle and why his restaurant has been around for a long time. But if that is your measuring stick then McDonald's has been around longer than that. My point is that ALL businesses have the same trickle down effect as what he describes. I expect more from a TED talk than that.
Michael Cooper I apologize for the assumption. Should have edited that out. You stated that it sounds like an advertisement for his restaurant and it's not.
That is where I made the assumption you did not get the concept of his farm to table quality for food. There is a difference between food just picked or just harvested and prepared verses ingredients that are mass produced.
Try it with fish you catch and prepare that evening, versus buying at Costco. Or even a good fish market. There is a significant difference.
I get the farm to table concept. I live in the country and eat hand-picked foods from the garden. I have also come off a boat deep sea fishing with my boys and gone straight to prepare our catch for the evening meal. Again, don't presume I don't know what he's talking about or that I haven't experienced a meal the way he describes it.
You might be right lol