15 Lessons From 20 Years of the French Laundry

Michael Voltaggio on working at The French Laundry:

On the last day of my stage, Chef told me to hand him my apron. I thought I was in trouble. He folded it perfectly and then escorted me to his office, where a place setting was arranged at his desk for dinner. The food was perfect, but more than that, the sense of hospitality was overwhelming. I have hesitated to go back to eat at TFL since then because this was one of the most important meals of my lifeā€”one that can never be topped.

The French Laundry is one of the restaurants I plan to eat at once we can afford to. Chef Thomas Keller is not just a chef I admire, but a person I admire in general. Stories like these are a great look at what it is like to work for Chef Keller.