French Laundry Kitchen

[garrettface]

it amazes me how spotless their kitchen is.

[frostnet]

how small is the kitchen?,, from experience, super restaurants always have the tiniest kitchens!!

[mavvvvvv]

In the middle of service the kitchen looks immaculate, clean cutting boards, uncluttered counter-tops; this is professionalism at its pinnacle. Keller is my hero.

[knottytrevor]

@mavvvvvv couldn't have said it better myself. That man is a god. 

[impatrickshamp]

i use my hands for plating all the time and have never heard of such permits, its insane to expect chefs to plate everything with gloved hands or tongs and while we are on such subjects i don't feel hats are important as longs as your hair is well groomed, I myself do not wear one.

[chefmarcgirard]

Precisely. It's so annoying when people yell "Unsanitary!" every time they see a chef not wearing gloves/hats, as if they were trained in food safety. People should just shut up and let the professionals do what they do. =)

[dogtownwilly123]

@impatrickshamp i agree, gloves are actually more infected with bacteria then the average human hand. as long as you wash yours hands, which at the French Laundry you couldn get away without washing your to save your life. French laundry has 3 michelin stars. which basically means YOU CANT TALK SHIT!!!!

[sicayan001]

the reason portions are smaller for tasting, if you can eat 9 completely loaded plates of food, your not eating to appreciate it.

if you have not had a good tasting experience you should really get out and try it, restaurants that know what there doing will leave you in heaven with correct pairings

[sicayan001]

@ aanraku -

did you ask if they would sing happy birthday? i can't believe you asked keller to change his menu. unreal.

[QingTien]

...can you just get a tour by asking o.o?

[stealingophelia]

everybody is offered one

[aanraku]

We dined with a party of ten in Sept. 2006 and 2007. At our 2007 seating they forgot the promised birthday cake and 5 of the 9 dishes were the same as the previous year. When we emailed and asked them to vary the menu, Thomas Keller called us personally and said, "If you don't like what I serve, don't come." We cancelled and will now dine at Gary Danko's in S.F., a much better restaurant. French Laundry is SO not worth what they charge you.

[eyemyth]

If it's so not worth what they charge, why did you make the decision to go back? It's so childish of you to post this on every Thomas Keller video on Youtube. Petty bullshit.

[chefmarcgirard]

You sound like one of those assholes who pretends to know steak temps. Listen, if you don't appreciate good food you don't have to dine at a good restaurant. There is all ways the option of McDonald's. =)

[psychoslap]

way to make an ass of yourself.

[4evermmalz]

omg, charlie trotters doesn't allow talking? how do you keep the lines of communication open (example: last minute changes in menu) ?

this is a remarkably calm kitchen. the place i work at and am soon leaving, is like a boxing ring only there are 8 boxers and a psycho owner all yelling at once.

[kapute2]

I don't see Chef getting abusive, like Gordon Ramsey does

[chefmarcgirard]

Gordon Ramsay gets abusive because he only cares about his reputation. Gordon Ramsay: reputation first, food second.

[kapute2]

there is a difference between getting impatient with a slow worker, and being abusive..Ramsey crosses that line. I'd clock him

[SethHesio]

true. Ramsay in my opinion champions himself, and making money, not the appreciation of food.

[MrKezzabean]

@chefmarcgirard money 1st foodd secondf. Is it true the claridges london aarent renewing his licence for his restaurants and Marcus weiring is having them .

[writofmandamus]

2 things: For a restaurant of this caliber I would expect that they would be a wearing a chef's hat or bouffant of some sort, and also that either they talked less or have something cover their mouths as they prepare the food.

[Garunnu]

actually not a lot of chefs wear hats anymore. yes it's something we're learned and myself i wear a hat at all times while cooking.

[ronroger26]

i wonder...why pay lots of £££.. when people touch with their dirty hands  ur food?..

[grover5959]

You're a douchbag. How else are they going to make the food look that good? BBQ fucking tongs?? I don't think so!

[ronroger26]

how about u shut the f up

[grover5959]

Clever

[sicayan001]

there are hand washing permits given to such restaurants that require the use of hands for plating, you are required to wash your hands more often and are recorded each and everytime your hands are washed. please go away

[Zdrastvooy]

wow, i did not imagine such a kitchen to have so much faffing going on!

[ChefStedman]

The French Laundry!

Thomas Keller is God!

[funkyman94]

what a great video this should be featured. . .not

[dannyway4]

I know the short cook in the back far right. that kitchen is nothing like hell's kitchen, hell's kitchen is a bunch of monkeys flippin out. these guys are pro, there is no need to be loud, you work smooth and efficient.

[cstevens1985]

It's true, the restaurant is anything but smooth sailing all the time. I worked there for 7 months as the barista and it got crazy sometimes and corey lee is a little crazy dude.

[lachefderouge]

yeah but this is not family style cookin'...and this is about appreciating what you are eating, eventhough it's a small portion, you shouldn't shove it down your through... you enjoy every morsel :)

[amjPeace]

Extra starch in my collard greens, s'il vous plait! Keep smilin', annie

[nznomis]

hell yeah, itd be a dream place to work, or even eat, for me. Yeah people say its always so calm and quiet...

[buefo]

When you're not back there it's anything BUT calm and quiet. Quite the opposite. Think 'Hell's Kitchen', but worse. The quietness is for show--it's only when people go back to "visit."

[acousticmetalhead]

go to charlie trotters where there is no talking allowed in the kitchen

[nekodromeda]

That place seems AMAZINGLY calm for a kitchen. But yes...my dream is to someday be able to eat at a place like French Laundry. Hell, I'll settle for any 2-3 star resturant.

[koreanwutard]

omgg that's where i want to work.. my dream jobbb... working and learning with that chef... thomas keller

[sarabroc]

uhh its a tasting menu, there are small portions because its like an 8 to 10 course meal.