clock menu more-arrow no yes

Filed under:

Working the Line With Thomas Keller

Shuna Lydon discusses the lack of chef-owners who still work the line, and in the process shares some tales from her time at the French Laundry, revealing among other things, that only six people can really cook at a time in the tiny kitchen, there is no talking, Thomas Keller puts in 19 hour days, and when on the line, you don't mess with Keller: "Thomas's approach was more like Chinese water torture-- he would repeat the same sentence over and over until he had what he wanted in front of him. Something like this: 'I need an agnolotti. I need an agnolotti. I need an agnolotti. I need an agnolotti. I need an agnolotti. I need an agnolotti. I need an agnolotti. I need an agnolotti. I need an agnolotti. Agnolotti. Agnolotti. Agnolotti. Agnolotti. Agnolotti. Agnolotti. Agnolotti.' You get the point." [Eggbeater]

Sign up for the newsletter Sign up for the Eater San Francisco newsletter

The freshest news from the local food world