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.''
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.