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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[@playingwithfiresupperclub3368]

Who is this person asking these questions. She is making me nuts!!

[@Daxyellowcard]

wow. this lady is pretentious, assuming, and rude. This is the worst professional interview. Around 46:30 she asks a question to chef keller and while he replies she flips through her cards, only to stop and answer the question herself. really though - 92nd st y. I appreciate you leaving this embarrassing video of this lady on the internet, risking your reputation so the public can get the small bits of useful information from it.

[@chrisestrada6722]

this was hilarious at the end !

[@bconni2]

jeez...she asks like 6 part questions...

[@peterfriden6363]

This lady was the best!!

[@superdan422]

That lady is really the worst.

[@colleenmonfross4283]

Awful interview that the chefs were clearly suffering through.