昨夜うとうとしながら聴いていたKQED、そこでトーマス・ケラーのインタビューをやっていた。
Join us for a conversation with renowned chef Thomas Keller in celebration of the publication of his new book, The French Laundry, Per Se. Beyond its recipes, stories, and gorgeous photographs, the book offers new insight into his philosophy around building a team that evolves successfully over time. Keller is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. He is also the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery.
彼によれば、現在のアメリカの食文化の基礎を作り上げたのは以下の3人、
- Chuck Williams (Williams Sonoma創始者)
- Robert Mondavi
- Julia Child
その後のこの2人のシェフ：
- Alice Waters
- Jean-Louis Palladin
それと彼と同年代のシェフが不思議と取り上げるこの本：
これらがあって今のアメリカの食文化の基礎があるんだそう。これは触りの部分からだけれど、その後も興味深い。まあ聴いてるうちに寝落ちしてしまったわけではあるが😄
