He was the winner on the final table contest

Amazing story. Very proud of your success Chef. Great inspiration to myself as a culinary student. going to have to make a trip someday. Only 1 hr away

Its all about the desire to want it. Not passion, but desire. Ty Chef nice job.

one of the best culinary vids ive ever seen. finally we get an inside look and discripition on working for the french laundry! ty, more plz!

I enjoyed listening to you.. It makes me want to be the best in MY company. I'm a student a Escoffier

Wow, that is what I call living the dream. Great video!

Ruzzworth, sure you do. Knowing how to peel and chop vegetables is important. The thing is in a large prestigious kitchen it is simply going to take longer to work your way up than in a smaller lessor-known kitchen. Gordon Ramsay talked about this in his book "Humble Pie" when he worked for Joel Roubuchon. Gordon had to start all over again as a commis although he had been Marco's sous-chef.

Great insight inside the kitchen and the mind of the chef.

Cool. When I go on my Sideways-esque jaunt around wine country I'll probably want to go to Bouchon or take your recommendation and go to Meadowood. I WOULD like to walk around the FL vegetable garden though. It looked amazing. :)

great story. i liked the narration.

That is one efficient kitchen. There is no wasted motion. Every effort has purpose. So not like kitchens I've worked in. lol.

LOOK HOW BRIGHT THOSE GREENS ARE!

most helpful video I've seen for a while

I was going to eat here...I decided to make a down payment on a house instead

@jamesgreen6528

4 жыл бұрын

bakinblack1 you missed out. Fuck the house.

@AndyModellBackpacks

2 жыл бұрын

I wish I could get a house that cheap....

I just got really teary eyed bro.. been doing this my whole life and have always wanted this...

Good for you! Persistence pays.... Kudos

Very inspiration

You can get Steak Frites at Keller's Bouchon restaurant down the street from the French Laundry. -- much easier for reservations and on the wallet

Very talented and down to earth chef.

I honestly don't know how restaurants like this break even. Sure they are expensive and always booked, but the costs are immense.

@golfinguru11

2 жыл бұрын

I was surprised when I went, it’s a fairly large restaurant for a 3 Michelin star.

@golfinguru11

2 жыл бұрын

Many of them don’t btw. Keller used the French laundry fame to make real money from books, tv shows, ads and other restaurants. Most famous chefs do this.

@awordon9631

9 ай бұрын

French Laundry seats 60-ish guests. The average check average simply for the tasting menu, WITHOUT drinks or add ons is a minimum of $750. Adding in wines, 20% gratuity and other additions you're looking at about $1200 per person EVERY DAY. Its expensive to run but very lucrative if you do it right.

solid story and video

Informative.

The table where they compose the plates ready for service has green borders on it surrounding a menu.. why is that? I've seen that in other French Laundry videos.

the french laundry is the best! go tim!!

Now his on the top of the game !

@SethHesio It's painter's tape to hold things in place.

Thank you, yes I know about Bouchon. I know Steak Frites is not within the French Laundry's remit (they're far beyond that stuff).

@KingAcosta28 Breakfast stations have a higher pace than others. eggs cook fast, and so do most "breakfast" accompaniments. It needs to be said that - above all - it's highly dependent on what exactly you're cooking, and how many people are cooking with you.

I hope to be one of your apprentice someday. I just move to California and this is one of my goal.

@abdel2732

5 жыл бұрын

How is your dream going on fella after 4 years

Tim won the final table show on Netflix he now owns a restaurant in Los Angeles Otium

@MichaelREFLECTS

4 жыл бұрын

Ate there. Sucks ass. How the mighty have fallen

@MarcDufresneosorusrex

Жыл бұрын

@@MichaelREFLECTS same with me; i was stomach sick for a week

@Akkhaphong In professional kitchens, the boards don't matter so much. They know what is what. The colour-coded board and knife system is used in amateur pubs/restaurants where the chefs are trained a lot less and do a lot less fresh cooking. That meat board will never leave meat station, so cross-contamination is not a worry. In amateur places (like where I used to work) the boards and knives travel everywhere, lolololol, grab what equipment you can

i have reservations for next saturday. i'm so excited!!

@sebastianhope8342

4 жыл бұрын

How was it man

@gon4455

3 жыл бұрын

@@sebastianhope8342 your too early. Lol

Like a lot of crafts, cooking is an apprenticeship. A carpenter starts off at the bottom as does an electrician. Once you have mastered the crafts, the artisanship needs to step up to the plate. It might have been Chef Keller that said it, but once your artistry falls below a certain level, you go back to just being a craftsman. Not a good thing for a chef with aspirations.

so inspiring

do chef's hair not fall out at the FL?

What i needed to hear

Matt Stafford looks great

I wanted to eat there but I’m not a celebrity or a big shot so good luck if you’re just a regular Joe Smoe. I tried to book for lunch or dinner over a span of five days and called them thirty days prior to no avail. Let them eat cake I guess is their motto.

ate the mise en place ?

It’s very cool to see my friend jonthan on here

It's not that difficult, you just need $400 and some persistence to get the reservation. If you can't get one, I actually prefer the Meadowood restaurant in St. Helena, especially if you like vegetables. But FL is an iconic and amazing place.

Peeling and chopping vegetables IS cooking. It's all related, it's all important. You have to work your way up from commis to chef de partie and so on in any great kitchen.

Leredsock, Marco White was an relatively unknown chef when Gordon went to work for him, after about a year and a half Marco arranged for Gordon to go work at the very best restaurants in London where Marco had trained. You have to start somewhere when you are a young nobody.

LOL @ 5:00 TK is hilarious

u ate the MEP ?

I hope I get to eat there before I die. 🍴

Working for free--staging, is a great way to get into a fine dining restaurant in any city. Be willing to work your heart out in turn for education...don't think of it as working for free. Rather, think of it as an opportunity to show your dedication and intrinsic ability to stand up to the challenges of the industry. Also, be humble and ask questions. You should be able to reflect upon everything you learned by the end of the night. Keep a journal of everything you come in contact with.

If I ever have the pleasure of eating at a restaurant of the calibre of the French Laundry I just want a Steak Frites... I know it's a simple dish and they do AMAZING things there... things that I couldn't dream of cooking, but I'd love to have their take on a simple steak frites. :) Love this video.

is it important to never comb your hair?

pastry is where it's at my friends

He must have a big salary

21/11/2022 I just a young Chef based on small country at Viet Nam. I am on my ways to develop my self, that was a dream if I can worked at TFL. This is my wishes ........ Santa Claus

@mrpicky510 same here.

Wootwoo

@SethHesio it's painter's tape

he looks like Matthew Stafford

I suppose you could do a Gordon Ramsay, that is, try to work for a starting out person who use to work there. If you learn all you can from a person who learned all they could from Thomas Keller, is not that pretty much the same as learning from Thomas Keller?

When anyone questions $325. Per person, now you see a little bit, why it costs that much.

Inuking, one thing I have read that makes sense, if you go to work for a well-established name the chances are that you will spend a great deal more time doing chores like peeling and chopping vegetables than actually cooking. You want to learn from someone who has the knowledge, but not a name to protect yet.

@DaFunkyFunk lots of restaurants don't wear hats

because they have good hygiene and actually wash and comb their hair daily. Not to mention every plate is inspected before it leaves the kitchen. Haute cuisine is a different game.

I'd work there for free

That's what you call, a stauge.

why don't they have to wear hats?

@stratoskonstantoudakis9245

3 жыл бұрын

Usually because they pay attention a lot to the plates they are not worried about hair dropping in the plates

Jealous!!!!!!!!!!

this place took 2.4 million dollars in PPP loans. Give the money back you thieves.

Robot ? Gonna share his others idea"s Get a life and go on your own,without using F,L as your base !!!

Fuck that pretentious French cuisine. Give me a Hot Pocket & a Mt. Dew any day!...lol.

@KentlandVFD33

5 жыл бұрын

Maverick Watch Reviews nasty twat