A rare opportunity to join seven-Michelin-starred chef Thomas Keller and Per Se chef de cuisine Corey Chow in conversation.
They will discuss their approach to cooking at the highest level, and offer unique insights into Keller’s philosophy around building a team that evolves successfully. For Chef Keller, it starts with the techniques, tools, talent, and exchange of ideas he has nurtured over time to guarantee an outcome of pleasure for his guests. They will discuss Keller’s first book in nearly a decade, The French Laundry, Per Se, which includes recipes for beloved dishes such as Smoked Sturgeon Rillettes on an Everything Bagel; tips for reducing kitchen waste and heightening flavor by fermenting vegetable trimmings; and insights into the creative process behind reinventing classic dishes such as crème brûlée, reimagined as a rich, creamy ice cream topped with a crispy sugar tuile to mimic the caramelized coating. It’s a book—and a talk—that will change how young chefs, determined home cooks, and dedicated food lovers understand the culinary experience.
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