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YOUNTVILLE, Calif. (AP) — Thomas Keller's inspirational messages hang on the walls of his newly renovated kitchen at the French Laundry. Here are some of Keller's kitchen rules and reminders to his culinary crew.
— The Stars
At the entrance to the kitchen are two reminders of excellence: the Michelin 3-star plaque, and five gleaming golden stars that symbolize multiple awards, including the top ratings from the Forbes travel guide — formerly the Mobil Guide — The New York Times, San Francisco Chronicle and Michelin.
— Finesse
A framed definition of the word "finesse" hangs on the kitchen wall: "Refinement and delicacy of performance, execution or artisanship." Keller elaborates on that, adding that there are countless great chefs today. Finesse is "what sets one person apart from somebody else."
— Sense of Urgency
A clock on the kitchen wall is captioned with the words, "Sense of Urgency." Keller says it's a philosophy on the pace for working in a kitchen that he tries to impart to his young staff. "I think most people understand a sense of urgency," he says. "It may be kind of crass, but when you're on a freeway and you're driving down and you have to use the restroom, and the next restroom is 30 miles away. You have a sense of urgency to get there. A sense of urgency for us is the same."
— Why We Cook
Keller's 10-line definition of "Why We Cook" is etched into one of the kitchen's white walls, ending with: "Make People Happy. That is what cooking is all about."
— Closed Circuit TV
On one wall is a giant closed-circuit TV screen that connects the French Laundry's kitchen to Per Se's kitchen, in New York, so chefs at both award-winning restaurants can see their colleagues 2,500 miles away and feel a mutual sense of purpose, says Keller. "Some people think it's like Big Brother, or you're watching them. No, it's not at all," he says. It's about "connectivity."
— No Repetition
This rule is not on a wall, but it's the basis of the French Laundry's nine-course menu, which changes every night. No ingredient can be featured more than once on each night's menu, with the exception, Keller says, of truffles, caviar and foie gras.
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