Getting ready for his Beverly Hills Bouchon, Saint Thomas Keller pens an entire piece for the Los Angeles Times in which he discusses, among other items, the ever-evolving role of the modern chef: "Chefs today are businessmen as much as they are cooks. Rather than just preparing dishes in a kitchen, we are involved in balancing profit-and-loss statements, analyzing business plans and exploring new ventures ... On the one hand, we have tremendous possibilities, and even obligations, to develop our businesses and help our staffs grow ... But at the same time, we need to make sure that whatever we do, we are staying true to who we are as chefs." [LAT]
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