Named America’s Best Chef by Time magazine, Thomas Keller is the renowned proprietor and chef of legendary restaurants Bouchon, per se, The French Laundry, Ad Hoc, and Bouchon Bakery. He is also the author of several cookbooks from his innovative kitchens, including The French Laundry Cookbook, Ad Hoc at Home, and Under Pressure: Cooking Sous Vide. Renowned for his purist techniques and phenomenal fare, Keller was the first to win back-to-back Best Chef awards from the James Beard Foundation. Bouchon Bakery is a recipe fusion of American and French baked goods, from the famous Thomas Keller Oreo to the mille-feuille.
Joined in conversation with executive pastry chef and co-author, Sebastian Rouxel, and Michael Klein, editor and producer of philly.com/food.