Tag: thomas keller

“Spinning Plates” Documentary Comes to the Bay Area – A Film about Restaurants, Food, Family and Legacy

“Spinning Plates” Documentary Comes to the Bay Area – A Film about Restaurants, Food, Family and Legacy

| November 8, 2013 | 0 Comments

Why do we go out to eat? Why do people start restaurants–an admittedly grueling effort? A new documentary called Spinning Plates explores themes of food, family and legacy, and there’s appearances from Thomas Keller, Grant Achatz, as well as looks behind the scenes for Gabby’s in Arizona and Breitbach’s in Iowa. Mary Ladd interviews director Joseph Levy about his new film.

Continue Reading

IACP in San Francisco: Conference Highlights and Awards

IACP in San Francisco: Conference Highlights and Awards

| April 12, 2013 | 2 Comments

The International Association of Culinary Professionals wrapped up its 35th annual conference in San Francisco with a “Dirt to Digital” theme and awards ceremony.

Continue Reading

Homemade Peeps, And More Easter Treats, A La Thomas Keller

Homemade Peeps, And More Easter Treats, A La Thomas Keller

| March 29, 2013 | 0 Comments

The renowned chef may be famous for his Michelin-star-winning restaurants, but he also runs a string of gourmet bakeries. He shares some favorite confections for Easter, with recipes for hot cross buns, marshmallow eggs and carrot muffins.

Continue Reading

Should Sustainability be a Factor in Restaurant Food?

Should Sustainability be a Factor in Restaurant Food?

| May 30, 2012 | 2 Comments

The head of sustainability and food safety for the Mario Batali and Joe Bastianich restaurant empire tells Sarah Henry what her job entails — and offers a rebuttal to critics who sniff at whether the culinary world has a role to play in sustainable food matters.

Continue Reading

Ad Hoc:  Temporary Relief From Fragapane Phobia

Ad Hoc: Temporary Relief From Fragapane Phobia

| April 13, 2010 | 0 Comments

Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept — unique, exciting, and relatively affordable — so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. It’s a privilege to do the same.

Continue Reading