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By RUSS PARSONS and RUSS PARSONS,LOS ANGELES TIMES | August 16, 2006
There were plenty of surprises in Thomas Keller's announcement that he would be opening a new restaurant in Yountville, Calif., serving traditional American food. The man behind the French Laundry and Manhattan's Per Se, as well as the jewel-box bistros called Bouchon, serving fried chicken? The guy who has been called the best French chef in America dishing up beef stroganoff? And what really got the food world buzzing was the temporary nature of the place - plenty of new restaurants close within six months of opening day, but how many owners plan their closing in advance?
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | September 3, 2014
You can thank Wolfgang Puck. The era of good casino dining is generally traced back to 1992, when the Los Angeles-based chef opened a version of his famed Hollywood restaurant, Spago, at Caesars Palace in Las Vegas. From then on, you didn't have to know a flush from a straight to have a good time in Sin City. Within a decade of Spago's opening, Vegas was a paradise for restaurant lovers. Michelin-star chefs like Thomas Keller and Joel Robuchon came to town. Nobu, Le Cirque and other famous New York restaurants opened on the strip.
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NEWS
By ROB KASPER | December 1, 2004
WASHINGTON - Thomas Keller is watching me slice an onion, and he is not pleased. "Get closer to the food," he says and demonstrates that instead of keeping my distance, I should be hovering over the onion and the knife. Closer is safer, Keller says. Then, with a flash of humor, he tells me you can't show fear in the kitchen, otherwise the knives will sense it and trouble will follow. "It is like dogs," he says. "They know when you are afraid." As a former paperboy, Keller knows about dogs.
NEWS
By RUSS PARSONS and RUSS PARSONS,LOS ANGELES TIMES | August 16, 2006
There were plenty of surprises in Thomas Keller's announcement that he would be opening a new restaurant in Yountville, Calif., serving traditional American food. The man behind the French Laundry and Manhattan's Per Se, as well as the jewel-box bistros called Bouchon, serving fried chicken? The guy who has been called the best French chef in America dishing up beef stroganoff? And what really got the food world buzzing was the temporary nature of the place - plenty of new restaurants close within six months of opening day, but how many owners plan their closing in advance?
FEATURES
By Jane Freiman and Jane Freiman,Newsday | April 21, 1991
"The restaurant market in New York is tied up," says Eberhard Muller, executive chef of Le Bernardin restaurant in New York. "L.A. is going to be, and already is, a very important city."In mid-June, Mr. Muller will move to Los Angeles area to open his own seafood restaurant, as yet unnamed, in Santa Monica, Calif.Fluctuations of fortune in the restaurant world have prompted two other acclaimed chefs -- Patrick Clark, formerly of Odeon and Metro, and Rakel's Thomas Keller -- to take their toques to Los Angeles.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | September 3, 2014
You can thank Wolfgang Puck. The era of good casino dining is generally traced back to 1992, when the Los Angeles-based chef opened a version of his famed Hollywood restaurant, Spago, at Caesars Palace in Las Vegas. From then on, you didn't have to know a flush from a straight to have a good time in Sin City. Within a decade of Spago's opening, Vegas was a paradise for restaurant lovers. Michelin-star chefs like Thomas Keller and Joel Robuchon came to town. Nobu, Le Cirque and other famous New York restaurants opened on the strip.
NEWS
April 13, 2004
On April 10, 2004 FREDERICK G. KELLER, beloved husband of Elizabeth Keller (nee Tennant); devoted father of Thomas N. Keller, Susan G. Delawder, Christie E. Krause and Betsy L. Keller; loving brother of Ruth Donovan; dear grandfather of Eric M. Keller, Robyn E. Joyner and Allan Gunnarsson; great grandfather of Lillian M. Joyner. A memorial service will be held at the Church of the Holy Comforter, 130 W. Seminary Ave., Lutherville Wednesday 2:30 p.m. In lieu of flowers those desiring may make memorial contributions in his name to Santa Claus Anonymous, 10 E. Baltimore Street, Balto, Md 21202.
NEWS
July 28, 2006
On July 25, 2006 HOWARD E. THOMAS; beloved husband of M. Bernardine (nee Holmes); devoted father of Carol Wunsch, Andrew Thomas, Linda Rhinehart, Edward and John Thomas, Ann Keller, Stephen Thomas and Diane Allen; dear brother of Samuel E. Thomas, Catherine E. Seay, Julius W. Thomas, Lillian M. Dosch, Sophia L. Brosius, Ethel M. Silsley, Doris J. Schmidt, Marie S. Bailey and the late Stephen W. Thomas. Also survived by 17 grandchildren. A Vigil Service will be held at the family owned Leonard J. Ruck Inc. Funeral Home, 5305 Harford Rd., (at Echodale)
NEWS
By Laura Vozzella and Laura Vozzella,laura.vozzella@baltsun.com | November 25, 2009
Two brothers from Frederick overcame underdone lamb and an errant salmon bone to advance to the "Top Chef" finals. Bryan and Michael Voltaggio are among four chefs still in the running as Bravo's reality cooking show moves from Las Vegas to California's Napa Valley on Dec. 2. "I just jumped up and said, 'Yes! The brothers are in,' " said Lucinda Weimer of Frederick, one of many hometown fans rooting for the Voltaggios. The competition began with 17 chefs, and each week one has been told to pack his or her knives and go home.
FEATURES
By Nicholas Boer and Nicholas Boer,KNIGHT RIDDER/TRIBUNE | December 6, 2000
A million strong. Armed with knives. Surrounded by flames. Why do our nation's cooks volunteer for such demanding work? Even in top kitchens, where counter tops gleam and cooks move with military precision, disaster can be just one misfired plate away. Figuring out what makes a professional cook tick, particularly one in charge of a brigade, is the aim of "The Soul of a Chef" (Viking, $26.95). Author Michael Ruhlman has done his homework. He attended the Culinary Institute of America undercover as a journalist, later worked in the trenches ("I left a thermometer out on my station.
NEWS
By ROB KASPER | December 1, 2004
WASHINGTON - Thomas Keller is watching me slice an onion, and he is not pleased. "Get closer to the food," he says and demonstrates that instead of keeping my distance, I should be hovering over the onion and the knife. Closer is safer, Keller says. Then, with a flash of humor, he tells me you can't show fear in the kitchen, otherwise the knives will sense it and trouble will follow. "It is like dogs," he says. "They know when you are afraid." As a former paperboy, Keller knows about dogs.
FEATURES
By Jane Freiman and Jane Freiman,Newsday | April 21, 1991
"The restaurant market in New York is tied up," says Eberhard Muller, executive chef of Le Bernardin restaurant in New York. "L.A. is going to be, and already is, a very important city."In mid-June, Mr. Muller will move to Los Angeles area to open his own seafood restaurant, as yet unnamed, in Santa Monica, Calif.Fluctuations of fortune in the restaurant world have prompted two other acclaimed chefs -- Patrick Clark, formerly of Odeon and Metro, and Rakel's Thomas Keller -- to take their toques to Los Angeles.
ENTERTAINMENT
By [THE LOS ANGELES TIMES] | November 15, 2007
Ratatouille [Disney, $30] The movie received only six negative notices out of 192 on the Web site Rotten Tomatoes to rank as one of the year's best-reviewed films. Filled with beautiful animation, wonderful characters and inventive slapstick comedy, and overflowing with heart and humanity, it is a gem. Written and directed by Brad Bird, who won an Oscar for 2004's The Incredibles, Disney/Pixar's Ratatouille revolves around a rat named Remy (voice of Patton Oswalt) who dreams of becoming a chef at a famous restaurant in Paris.
ENTERTAINMENT
By Jaclyn Peiser | July 24, 2012
In his senior year of high school, Jared Rhine took his first full time job at a restaurant - the family-run Italian restaurant Rillo's in Carlisle, Pa. He started as a busboy, did food preparation and washed dishes before eventually moving to the back of the house as a cook. "I loved it so much; I've never looked back. " Now, the Butchers Hill resident, 31, is going into his sixth month as executive chef at Mount Vernon's City Cafe. Rhine has been busy preparing some new items on his menu for Baltimore Restaurant week (Friday through Aug. 5)
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