Keller, whose restaurants The French Laundry and per se have three Michelin stars each, certaintly worked hard to be successful. But during his promotional cookbook tour Keller told Milwakee's Journal Sentinel he believes in balancing work and play.
''When I was a young cook in New York City, every spring there was a piece in The New York Times that announced closures. All these restaurants closed for a month at different times in the summer. Then it disappeared, and I wondered why.''
''When I opened a restaurant I said, 'We're going to have a closure.' Grant Achatz closes Alinea now...People are trying to be more conscious of that lifestyle balance. The French Laundry and per se have 10 services a week. Everybody works five days. The sixth day is not something we support.''
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Can we consider food to be a form of medicine, or are we overplaying the power of food to improve our health? We asked Niko Romito, whose 'Food Pharmacy' restaurant partners with a real pharmacy to deliver tasty and nutritious cuisine. Read on.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.