The team from Stanford Business School have welcomed the award winning chef Thomas Keller to hold an interesting chat with students about how his career started as a dishwasher and how him and his team approach decisions to expand their businesses.
Keller runs the acclaimed French Laundry restaurant in California and Per Se in New York but his empire extends to bakeries, cookbooks, movie appearances and a range of products.
The chef also reveals some of the harder aspects of his culinary careers and how he over came certain set backs including what the time he closed his NYC restaurant Rakel.
It's a nice look at Keller's business mindset and just how he approached his role as the boss of an ever growing empire.
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