17 Burst results for "Thomas Keller"
"thomas keller" Discussed on Newsradio 830 WCCO
"A great restaurateurs you know as is John George and Thomas Keller and Daniel Boulud and other leaders in the restaurant business which has been probably one of the hardest hit industries I have directed my staff to use any and all that's already available to give restaurants bars clubs incentives to stay open you're gonna lose all these restaurants and they're not going to make it back and they have to get going so what I'm doing is I'm going to tell secretary Mnuchin also are great secretary of labor well you know very well to immediately start looking into the restoring of the deductibility of meals and entertainment costs for corporations that set the restaurant business back alot when it was done originally and then done not so long ago and we're going to go to deductibility so that companies can send people to restaurants I think we'll have a tremendous impact and maybe keep them up and they don't forget summer closing right now despite the fact that they could be open in the not too distant future we expect that but there are some that are going to be able to get open and we want to make sure they do so we're going to look at the restoration restoring the deductibility of meals and entertainment because the corporations so that corporations can send people to restaurants and take a deduction on it like they did in the old days that was when restaurants were doing really well.
"thomas keller" Discussed on KTAR 92.3FM
"A great restaurateurs you know as is John George and Thomas Keller and Daniel Boulud and other leaders in the restaurant business which has been probably one of the hardest hit industries I have directed my staff to use any at all it's already available to give restaurants bars clubs incentives to stay open you're gonna lose all these restaurants and they're not going to make it back and they have to get going so what I'm doing is I'm going to tell secretary Mnuchin also are great secretary of labor well you know very well to immediately start looking into the restoring of the deductibility of meals and entertainment costs for corporations that set the restaurant business back alot when it was done originally and then done not so long ago and we're going to go to deductibility so that companies can send people to restaurants I think we'll have a tremendous impact and maybe keep them up and then don't forget summer closing right now despite the fact that they could be open in the not too distant future we expect that but there are some that are going to be able to get open and we want to make sure they do so we're going to look at the restoration restoring the deductibility of meals and entertainment because the corporations so that corporations can send people to restaurants and take a deduction on it like they did in the old days that was when restaurants were doing.
"thomas keller" Discussed on KIRO Radio 97.3 FM
"Have one from my cookbook that I could use and then I can I look at the article and yeah it's Tom Douglas and Thomas Keller and suddenly someone else Alice waters so someone living legend name thank you yeah it's a company with such as my move my jaw dropped is that it's just the three of us yeah you know me Thomas Keller house one so perfect three oh by the way super fun we talk about so we talked about hash we talked about potato pancakes what about the desserts that are left over because frankly for me if I don't give away to the people that left the house is there in the garbage for me I'm so sick of them by that yeah yeah well you should talk to my wife because that's not happening in the morning she likes the pumpkin pie and the become buys you know morning over and then like I said earlier I was a only for cities on the show but I am every year my duties to make enough or tossed some occur frangipani can of apple toft and they just say frangipani what friendship ideas in the pan is making me why because I it's not just friends and so on French of you well it's a yes it is that I just invented a wood by the way that's not really a world but it's a half pastry cream and have friendship and that's why I called and he okay so it's not just one thing and then I put all my aunts apple right on top and then usually I try to be to do like some kind of a money excel they member mentioned I like on my neck which is produce not Calvados but it's I love my on my neck so I like to serve a little shot of Armagnac fifteen year old old at least like some pay you know something like that and served on the side as you eating you up or tough I'm gonna remind you later some special date that you said among the lazy and France Japan and up next remember girls going to join us he's going to talk about his new Roman style pizzeria down there on.
"thomas keller" Discussed on KGO 810
"Against the Thomas Keller restaurant group to celebrity chef was cleared of wrongdoing in a June trial a nap a judge agreed with Vanessa spot Allen's arguments there was not enough evidence to justify the verdict she says there was misconduct by the jury and defense counsel got a little worked up for say New York for five years before requesting a transfer to Keller's napa valley restaurant the French laundry she claims she was let go after telling her boss is pregnant. the maker of oxycontin reaches a tentative opioid crisis settlement Purdue pharma has reached a tentative agreement with some plaintiffs to resolve widespread litigation over its alleged role in fueling the U. S. opioid crisis the company plans to fight state's opposing it settlement offer a bankruptcy proceeding starting as soon as next week we lawyers representing more than two thousand cities counties and other plaintiffs suing Purdue along with about two dozen states say they are on board with the offer from the company and its controlling Sackler family to settle lawsuits in a deal valued at up to twelve billion dollars more than a dozen other states remain opposed I'm committed to the deal setting the stage for a legal battle over produce efforts to contain the litigation in bankruptcy court I'm Joe Ramsey and the Santa Cruz city council approved adding a curfew on main the beach which is intended to limit homeless camping on the beach where more than a dozen tents have been set up in recent weeks the vote implement a main a beach public access policy that would allow twenty four seven access to wet sand and water but would not allow any loitering sleeping or camping on dry sand between the hours of midnight and one hour before sunrise there's been a growing homeless in Camden on main beach next to the San Lorenzo river lagoon and this is resulted in a rise in alcohol and drug use litter and human waste the new policy.
"thomas keller" Discussed on KPCC
"Militaristic organization the kitchen brigade the first people whose respect i wanted in the first time in my life that that i went home feeling respect for myself i mean i'd work very hard work you had to be there on time there were certain absolute rules and for whatever reason i responded to that it was a mix of chaos but also considerable order that i needed at the time you know they there's a joke or the audio i found a home in the army or i found a home at the circus i met circus folk who who i felt was a subculture i wanted to be part of an i and i was willing to work very hard to be part of it it's interesting that you described the discipline because a lot of what people think of restaurant people is a really wild hedonistic lifestyle the hour after hour stuff that goes on forever edits route it is factory work in the sense that we the religion of any successful more busy restaurant is consistency you have to do the same dish the same way and on time i was a happy dishwasher i jokingly say that i learned every report lesson all the most important lessons on my life as a dishwasher and in some ways that's true thomas keller the great chef talks about how happy he was as a dishwasher when he talks about the magic of discovering that you put those you line the dirty dishes up you push them in the machine and they come out clean every time there's something very comforting about that and i you know there was there was something there were things i just had to do and when i did do them well enough i received approval and unlike being i still like being at the bottom of a steep learning curve i liked being the worst in the kitchen and struggling every day to earn respect you know an and status within that hierarchy was but but it is a very organized thing i mean noone last in the restaurant business who does not present their part of an order which requires many people on time you it's it's it's not a team sport but it's.
"thomas keller" Discussed on KQED Radio
"Probably find a way to weasel out i just there was no group there was no club to which i wanted to be a member this was the first disciplined the first organization because it is a very militaristic organization the kitchen brigade the first people whose respect i wanted in the first time in my life that that i went home feeling respect for myself i mean i'd work was very hard work you had to be there on time there were certain absolute rules and for whatever reason i responded to that it was a mix of chaos but also considerable order that i guess i needed at the time you know they they there's a joke or the audio i found a home in the army or i found a home of the circus i i met circus folk who who i felt was a subculture i wanted to be part of and i i was willing to work very hard to be part of it it's interesting that you described the discipline because a lot of what people think of restaurant people is a really wild hedonistic lifestyle the hour after hour stuff that goes on forever edits route it is factory work in the sense that the religion of any successful more busy restaurant is consistency you have to do the same dish the same way and on time i was a happy dishwasher i jokingly say that i learned every report lesson all the most important lessons of my life as a dishwasher in in some ways that's true thomas keller the great chef talks about how happy he was as a dishwasher would he talks about the magic of discovering that you put this line the dishes up you push them in the machine and they come out clean every time there's something very comforting about that and i you know there was something there were things i just had to do and when i did do them well enough i received approval and i liked being i still like being at the bottom of a steep learning curve i liked being the worst in the kitchen and struggling every day to earn respect you know and and status within that hierarchy with but but it is a very organized thing i mean knowing lasts in the restaurant business who does not present there part of an order which requires many people on time you it's a it's.
"thomas keller" Discussed on KFI AM 640
"Now i think sometimes honesty border people confuse cruelty or just meanness hell you've made a living out of it for honesty but i think that he had he had this kind of people knew that if he said he liked you or he liked your food it was came from an honest place and i think that's powerful and again going back to the fact that he was voice to the voiceless there is a lot there's a lot of people everyone thinks these chefs our celebrity chefs many many many chefs i meet are incredibly humble incredibly shy you don't think about that you think they're egomaniac they don't wanna be out they just wanna speak through their food and here this guy comes and is this bridge between the media and them and i think they really appreciate it i think they loved having somebody that spoke for them and defended them and stood up for them but also call them on their crap as well fundable interchangeable but there are a lot of chefs out there even though when you have the thomas keller's the wolfgang pucks in the one andreessen in those kinds of chefs they're not in a class all by themselves that nobody else in the world is well think about anthony bourdain is that absolutely he stands out and that's important because think about this all these bands let's say that we grew up with right and you hear them and then there's certain members of the bands in some bands that are fungible you could trade off the drummer with someone trade out the bass player was someone we've heard that before but oftentimes the qatari just the lead guitarist singer can't change those because they they're impression is so deep on the music right will similarly there are chefs that just cook and they they have good technique and the food comes out the nice and.
"thomas keller" Discussed on Angels Radio AM 830
"At the palazzo resorting las vegas also the home of claim chef thomas keller's bouchon bakery and welcome back it is so cal restaurant show a very special edition thereof we're live from legacy stadium at the palazzo ian las vegas were here for vegas uncorked weekend and we've been having a blast this broadcast facility is just so easy to work out and we also have a little bit of an audience this time around because they're glass windows from the broadcast studio that lead into the anti area or the atrium area in front of the restaurant and the audio is piped out there so unsuspectingly ghazi stadiums guests come in see us in this radio booth see the celebrity chefs that we've been interviewing this morning and wonder what the hey is going on so it definitely is a lot of fun sadly this is our last segment but the better news is we're back at ten am next saturday in los angeles i'm andy harris the executive producer and co host of the show and thanks for joining us for this very special las vegas experience with any luck we'll be able to do this again next year do keep us on social media were on all the platforms and were enthusiastically presented to you by melissa's world variety produce and west coast prime meets i've always had great respect for thomas keller i had a chance to actually meet him and know him in los angeles way before the french laundry he has really the flagship restaurant i think in the nation with bush which is just a gorgeous property that has this incredible outside patio that you really couldn't duplicate because it also is part of a pool here at the venetian you don't know that you're in las vegas is just this garden setting with statuary and marble and a very relaxed atmosphere and as i was saying earlier to me it is the ultimate high end breakfast experience here in las vegas up to have a little bit of a different side side of bussan and the bouchon bakery were very fortunate to have aaron nail who is the general manager of both bush and the bush on bakeries that are here at the nation and it's a pleasure welcome to you to the show team executes smoothies yogurt parfait as a missing a lot of things but boy that is something really special so we offer a wider as you said of of breakfast.
"thomas keller" Discussed on KGO 810
"I've together been but at my now you for know you know i think oh that gosh i it's eight years almost what nine i years love about and this new along book which is just along the cook way it i've is that cooked it's so different recipes than from magginis i can't even tips count and how many famous if and you non know anything famous about chefs that but series it's all about i've hacks just learned and so much what i wanted to you do know with in kind this job of by playing a so book much cooking that other people's food that you i know wanted to incorporate not only a lot offered of the like no you fuss know the reliable shortcuts reliable but to the not core hacks recipes interested but i wanted parties to show and show people timesaving how home cooking tricks and can shortcuts be that actual easy cooks use and be and really rewarding so and i've how been it can at be my super now for fun all the time you know oh gosh i think it's eight years almost nine years and along along the way i've cooked recipes from i can't even count how many famous and non famous chefs but i've just learned so much you know in this job i've learned so much cooking other people's food that i wanted to incorporate a lot of the you know the shortcuts but not hack interested parties and show people how home cooking can be easy and be really rewarding and how it can be super fun all the time i did that translate that's into a better camera way of putting it you know i mean i was a recipe testarossa recipe tester and developer for food mine testing recipes from chef thomas keller david chang danielle the lewd i mean just you know helping translate their recipes for home cooks and you know way back when many years ago when you know instagram became big and facebook became big and everyone started sharing their you know homecooked meals we kind of decided like let's jump into that world that video world that's a that better social way of putting world it where we can you create know like i mean i anywhere was the recipe from little test to drives two recipe minute tester and videos developer.
"thomas keller" Discussed on Christopher Kimball's Milk Street Radio
"Support for most your radio comes apart from the spilled milk podcast every week on spilled milk bestselling authors molly wiz in bergen matthew hamster burden start with the food related topic from apples to french toast to tv dinners and then they run with it is far as they can go and usually a lot further than that it's a comedy show for people who love food so subscribed to spill milk on apple podcast or wherever you get your hi this is christopher kimbell thanks for downloading this week's podcast you can go to our website milk street radiocom for each week recipes are one recommendations in updates about our cooking school in live of events had milk street here's this week's show this is mostly radio i'm your host christopher kimbell throughout my whole career i've been amazed that if you walk up to somebody but the no pattern a pen and you ask them personal questions they feel compelled to tell you you know and and and food people especially are helpful there in the hospitality business that was kim's iverson of food correspondent at the new york times today unveiled streets iverson talks about the art of the interview and how she suss out the truth about paula deemed alton braunen also thomas keller i'll be speaking with kim and just a bit first crystal kings recently published novel feast of sorrow is a page turner about the roman crewmate marcus gaby is hickeys crystal how are you good uh the feast of sorrow.
"thomas keller" Discussed on Bon Appetit Foodcast
"Two reasons somebody shen come out and take a bunch of sniper shots at our every new place friends that sort of hyped on how much in terms of i think the readers we enjoy exit we joy peace chefs received pieces differently um yeah and whether it's david chang or thomas keller for insincere per se review like bad hady that not kind mounting i time but not favorable review of per se which i agree with at the time change the way that restaurant is doing what it's doing now mean that baid that made thomas ncmec like step back like wait a minute we need to reassess what it is were doing well that's i mean that i met minimal let certainly not why i right i mean i write really for the readers but like from a certain point of view that's the reaction you've you would hope people at home just because that there is there is an opportunity and in any negative feedback that you get you know some tight like so customers not happy with their meal maybe that customers totally wrong and end of the food was perfect and you know it was perfect and they're just grouchy but you still have an opportunity to be kind of human with them and kind and and the you know and and try to make it up to them in a way that maybe they'll walk out feeling good instead of walk feeling angry and and the in a native review is an opportunity in a different kind of way this sort of look out a decide which w where's the critic totally off the mark i don't think it's.
"thomas keller" Discussed on KSCO 1080
"I uh to make our lives easier air though more productive more productive any in more fun in the kitchen so he's got some godgiven talents study puts to good use their pie no i appreciate of what are some of those toys grant well we he said we've the new updated are smoking gun a why don't we tell everybody what so new and improved about this new smoking gun show up well you know i i get a little history of course because uh the original moltke god oh income claim that uh i did really get kirkwall i never even intended it be aquatic and so i had we linked it going to get device that would allow local food and the ill although claimed that i was never able to smoke or now my we all original the guy and really look like they will inquired byerly bent you with uh little old all uh uh they would clog up quite readily eat at a lot of uh aaron holding and co there's unit that we have developed now they added really he addressed all of those issues it has uh arena local or so easy to clay uh take the greenback out all cases you're you're gonna be burning all the types of wood products all it it can only crumbled to do and there uh the entire quite all being law can eightwicket label a quiet out of two can really get right and they will get you yellow uh and keep fat quyen okay well uh ed held now a variable speed control on the little blower motors op code all come people actually ramambo thomas keller if gap off uh he said that it it could get bottle with blow he strongly under a close it out of the smoking up all kitchen went all he was trying to do with uh a little smoke under a quote for cleveland tasteful so we really tried to hit all the coin with what fantastic jr uh we we we don't use it all the time but when we do use it it is so in it's so easy to do uh i think we're going to have a a stake salad tonight and a spinach sell it and i met a smoke my my spinach phnom tonight with this but you could slow up upon trick uh out like we have a.
"thomas keller" Discussed on Christopher Kimball's Milk Street Radio
"I think it's a story about dr um and i think it's a story about uh education levels and one person who has access to a world and another who may be has the raw material that that could make someone a star but uh you know is just this great clash at saikia now that the person who has the great tune in their head and then you have the singer who pulls that tune in and makes a big record out of it in the songwriter gets gets nothing it's those as a classic story you know so at a get worked on lots of levels i mean certainly there was a great racial over lay there but also was a story about ambition and friendship and they know the train was leaving the station in polish jumped on it and uh and door wasn't able to is interesting let's move on the thomas keller which is in between alton brown and paul dean here's what's interesting about that interview i thought was turned into a social statement in a way because this is a quote couture this is not from you this was someone who interviewed and we know hold couture appropriate for minorities and other urban communities in other words this very white classic french tradition of very expensive faulty course dining is for rich white people at its cooked by rich white people i guess in it's no longer in keeping with the nature of today's culture and that's really where the story ended up and i thought that was an interesting turn would that kind of.
"thomas keller" Discussed on Christopher Kimball's Milk Street Radio
"This is mostly radio i'm christopher kimbell kim's iverson is a journalist at the new york times who also covers the world of food her recent profiles apolo dean alton brown and thomas keller have merged hardcore journalism with a world of food celebrities so today a milk street kim gives us an insider's look into how she prepares foreign also navigates the very tricky waters of highprofile interviews kim how are you good how're you chris i'm well you've been busy you've done some very big profile interviews near times in the last eighteen months paul dean alton brown thomas keller and i thought it would be interesting to talk to you about the arts of the interview so the first line of the alton brun interview was the afternoon sun had melted most of the ice in the mason jar that held alton brown's sink ria i thought that actually was filled with information so when you first to interview somebody like that the in the first minute you have to come up with a strategy or a way of proceeding at how do you how do you think about well it beginning of a good interview happens a long time before the actual interview in which you are batting away layers of publicists or you're trying to figure out why this particular person particularly uh people who are at a certain level would want to speak to you and and be in the new york times him and it helps to be working for an organization that in spite of all the accusations of fake news we still believe uh in good journalism at the new york times and said that that helps and then the key is to just try to wanna hang out with them.
"thomas keller" Discussed on Christopher Kimball's Milk Street Radio
"Hi this is christopher kimbell thanks for downloading this week's podcast you can go to our website most street radiocom for each week recipes are one recommendations in updates about our cooking school and live of ansett milk street here's this week's show this is mostly radio i'm your host christopher kimbell throughout my whole career i've been amazed that if you walk up to somebody but the no pattern a pen and you ask them personal questions they feel compelled to tell you and and food people especially are helpful there in the hospitality business that was kim cevers senna food correspondent at the new york times today on milk streets iverson talks about the art of the interview and how she suss out the truth about paula dean alton brown and also thomas keller i'll be speaking with came in just a bit first christo kings recently published novel feast of sorrow is a page turner about the roman gourmet marcus gava's hickeys crystal how are you good defaced of sorrow why don't you just give us the the thirty seconds on what this book is about it's a book about that man with his name on the oldest known cookbook and he was a rich roman that the wealthiest in all of rome first century a d time of tiberius and augusta's and he traveled the world looking for luxuries ingredients for his meals and he aspired to be gastronomic advisers caesar but you you describe agree detail in the book the meal now it starts with uh sort of emu's bush right that's we call it now so you so you'd have a salad some mellon what would you start with.
"thomas keller" Discussed on The IVY Podcast
"What would that be well let's see it it for me it's not even just entrepreneurs rights i have this saying i like to call it a prime movers so i think that most of us live by the rules of other people's making and there's a small number of people in this world that i called prime movers who don't necessarily accept those rules and they they realize that most of the rules of this world that you experience are made by people who already smarter than you are any more talented than you they just had the courage to declare i have a new point of view follow me and so when i think a prime movers it's not necessarily entrepreneurs like you could start up if you are an entrepreneur but you could have a recipe like thomas keller the french laundry or you could have a um what i say like a formula like albert einstein you could have a dream you know like him okay and so the main thing that i look for his people who say entrepreneurship is the way i'm going to express my gift in life for the world and i don't know how to back i don't know how to think about how i had helped thomas keller and i don't know how to think about how i help the next einstein or how it helped the next other prime mover in another sector but i do know something about entrepreneurs it so i try to find those people before the rest of the world believes.
"thomas keller" Discussed on The AskGaryVee Show
"It is also jazz musicians i have this like i was watching mk guys it's the wind but yet and that's the point is like some people have the their creative outlet is their physical person in time and space yet in it's an it's kind of you can i can just feel my botlikh my body like whenever i played never as practising if a coach told me what i did wrong with my shah who understood i could and i every time i can immediately change it with him just telling me attach your body yes something it's kinetic and so that happens when i'm not involved with like i'm just doing my thing but then you make it i don't know i don't want to fill myself i understand completely different war like if that's it for aaron like that zone what is your number your najrah priority built this real business you've been a sommelier at the high pressure cooker of thomas keller restaurants but if you took a your your data like info life whereas zone i think just in in the in the moment with other people i think this is still people business and that's why i get on the plane every week to go to a place to meet these people not so they can see that they knew me but more so i can say that i know them and i think no no one wants to do business with an asshole right like you like you generally want to like those people when people give you money you're investing you do different things because their heart charisma carniglia amount on the front lines been your offense in the able to delegate a laundry room and start talking to people right away with and that was always his strong suit i mean i had the developed at the figure that should at right yet.