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Chef Thomas Keller: Bouncing Back from Setbacks
32 segments available
Thomas Keller is a successful chef, restaurateur, and cookbook writer. Chef Keller shared with a packed auditorium of Stanford GSB students how he got his start as a dishwasher, how he overcame a setback, and what drives his decision to open new restaurants and expand his business. Keller is the only American-born chef to hold multiple three star ratings by the Michelin Guide. He was interviewed by Colleen Donovan, MBA class of 2013, as part of the View From The Top speaker series at Stanford Graduate School of Business. More about the View From The Top speaker series: http://www.gsb.stanford.edu/vftt All View From The Top videos: http://www.youtube.com/course?list=EC5C14B375A7F2FEA8 Thomas Keller Restaurant Group: http://tkrg.org/
Segments Timeline
The Dishwashing Beginnings
Chef Thomas Keller reflects on his early experiences washing dishes in his mother's restaurant, highlighting how this foundational role sparked his interest in cooking. He emphasizes the skills he learned, such as organization, efficiency, teamwork, and the importance of feedback, which laid the groundwork for his culinary career.
"[Music] as soon as I got on campus I said to uh one of my um my traveling companions here is to make sure that I got a hat and sure enough there was one in the Green Room in the back so it's lovely to..."
From Dishwasher to Chef
Keller shares the pivotal moment when he transitioned from dishwasher to chef, prompted by his mother's announcement that he would take over the kitchen. He recounts the influence of his older brother, who was a professional cook, and the significant impact of meeting a French chef who taught him the nurturing aspect of cooking, solidifying his commitment to the culinary arts.
"do everything we can so it all started with dishwashing your first exposure to restaurants was washing dishes in one of your mom's restaurants y can you talk about how that first sparked your interest..."
The Importance of Feedback
In this segment, Keller discusses the critical role of feedback in cooking, drawing parallels between his early experiences and the demands of a professional kitchen. He explains how immediate feedback from cooking for staff helped him refine his skills and understand the essence of nurturing through food, which became a driving force in his career.
"of a team you know a a as a dishwasher most of us you know think think of that as a as a really lowly position but everybody in the entire restaurant relies on you you have to give the dishes back to ..."
Lessons from Setbacks
Keller reflects on the challenges he faced when his first restaurant, Verel, closed due to economic downturns. He describes the emotional toll of losing his dream and the choices he had to make between compromising his vision for casual dining or pursuing his passion for fine dining, ultimately leading him to leave New York City for new opportunities.
"of course rituals were important you have to do things at specific times of the day to get set up for service which begins at 5:30 and and repetition I mean repetition was such an integral part of bec..."
Building a Strong Team
In this segment, Keller emphasizes the importance of surrounding himself with a strong team to compensate for his weaknesses in restaurant management. He discusses how he learned to focus on his strengths in the kitchen while relying on experts for dining room operations and financial management, which became crucial for the success of his restaurants.
"the things I made for them were were really good and and the chef came to me and he was very he was very happy because typically his staff cook wasn't somebody who had the dedication and the skills th..."
The Rise of French Laundry
Keller shares the journey of opening the French Laundry in 1994 and how it marked a turning point in his culinary career. He discusses the challenges and triumphs of establishing a fine dining restaurant and the subsequent expansion of his culinary empire, which included various restaurants with diverse cuisines and clientele.
"from from the work that i' had been doing all those years I like how often you're referencing feedback because here at the gsv we say that feedback is a gift it it is and all of us receive a lot of it..."
Learning from Ignorance
Chef Thomas Keller reflects on his early career and the lessons learned from his initial experiences in the restaurant industry. He emphasizes the importance of recognizing one's limitations, particularly in areas like finance and management, and how assembling a strong team helped him succeed in running his restaurants.
"uh and moved to Southern California and did you take any lessons from that experience maybe that would help you preserve fine dining big lessons big lessons I knew that you know I realized that that I..."
The Foundation of French Laundry
Keller discusses the critical elements that contributed to the success of the French Laundry. He highlights the importance of teamwork and how he focused on his strengths in the kitchen while relying on experts in dining room management and finances to create a balanced and successful restaurant operation.
"find those individuals who could compensate for my weaknesses and so Laura Cunningham became the general manager of the restaurant uh we had a a young bookkeeper named Pat McCarthy and she took care o..."
Overcoming Setbacks to Open New Doors
Keller shares his journey of raising funds to purchase the French Laundry, emphasizing how his ignorance about the challenges ahead fueled his perseverance. He recounts the emotional struggles he faced during this period and how small successes motivated him to keep pushing forward despite the odds.
"just seg way back to to to French Laundry because you know it's something that's very important for me to to to to tell you is that as as we was pointed out it was 19 months I was raising money for th..."
The Power of Persistence
In this segment, Keller reflects on the challenges of seeking financial support for his restaurant ventures. He discusses the importance of belief in oneself and the necessity of persistence when facing rejection, particularly when asking for investments from strangers.
"protected me uh so well in in in that in raising that money and um every day I would wake up and I would make make phone calls or try to fill out forms and and to think about that time in my life and ..."
Expanding Beyond French Laundry
Keller explains the motivations behind opening additional restaurants after the success of the French Laundry. He describes how the need for late-night dining options in Napa Valley led to the creation of Bouchon, showcasing how market demands can drive business decisions.
"part in in My Success getting to your question about the the different the different restaurants around around the country and and what drove drove me to open more restaurants oh in the beginning it w..."
Creating Community Through Bouchon Bakery
Keller discusses the establishment of Bouchon Bakery, born out of a need for high-quality bread for his restaurants. He highlights the bakery's role in fostering community engagement and how it became a gathering place for locals and visitors alike.
"because the restaurant stayed open to 1:00 in the morning and it was packed every night uh with with who with hospitality workers um the next thing we opened was bushan Bakery and we opened bushan Bak..."
The Journey to New York: Opening Per Se
Keller recounts the challenges and triumphs of opening Per Se in New York City. He reflects on the significance of returning to his roots and the strategic decisions made to ensure the restaurant's success, including temporarily closing the French Laundry to focus on this new venture.
"for French AR so the first expansion that I would really cons classify as expansion happened in 2004 it's 10 years after uh we opened the French Laundry I opened a restaurant in New York City called p..."
Navigating Challenges in Expansion
In this segment, Keller discusses the obstacles faced during the opening of Per Se, including the impact of 9/11 and a devastating fire. He emphasizes the importance of collaboration and listening to team members, which played a crucial role in overcoming these setbacks and achieving success.
"Yorkers thought I was from New York so per was per was born and it was a very interesting process as well it was it was a three and a half year uh um uh project which began in in mid 2000 and and open..."
Culinary Exchange: Building a Knowledge Network
In this segment, Keller highlights the benefits of an exchange program between his restaurants, where chefs swap roles to foster collaboration and innovation. He explains how this practice accelerates the evolution of culinary ideas and strengthens the bond between his teams.
"too thin right I mean you think about you think about retail or you think about General Commerce and most people think well you should just continue to grow but when it comes to restaurants and chefs ..."
The Franchise Model: Mentoring Future Chefs
Keller compares running his restaurant group to managing a sports franchise, focusing on the importance of mentoring and training future chefs. He discusses the need for a generational approach to staffing, ensuring that new talent is prepared to take on leadership roles.
"it really you know this idea that you know there I I I must admit that some of my colleagues may be doing doing things other ways that don't really enhance or strengthen their their businesses but if ..."
Desire Over Passion: The Key to Success
Chef Keller emphasizes the significance of desire over fleeting passion when hiring new talent. He argues that true dedication and the willingness to learn are what drive success in the culinary field, contrasting this with the often superficial notion of passion.
"that we have has created a bond a bond between the restaurants that is that that exchanges knowledge so you think about Evolution we all talk about Evolution well we have a rapid rate of evolution bec..."
Finding the Right Fit: The Interview Process
In this segment, Keller explains his unique interview process for culinary positions, which involves assessing candidates in the kitchen environment. He highlights the importance of observing how potential hires interact and perform under pressure, ensuring they are suited for the fast-paced culinary world.
"about passion you know I I I sometimes it drives me crazy you know some of the some of the the vocabulary that we use in people a young Coco come say so why do you want to work here I'm so passionate ..."
Training and Commitment: A Chef's Journey
Keller discusses the commitment required in training new chefs, likening it to teaching a child to swim. He stresses that patience and persistence are crucial in developing talent, and he shares the rewarding experience of witnessing a chef's growth and success over time.
"know that there are levels of skill that some people are born with and and some people will be stars and some people won't and and it breaks my heart to to see those young individuals that are in our ..."
Mentorship: Cultivating Future Leaders
In this final segment, Keller reflects on the importance of mentorship in the culinary industry. He believes that successful chefs should aim to cultivate talent that surpasses their own abilities, ensuring a legacy of excellence and innovation in the kitchen.
"understanding who's behind you how you feel about about being close with people because we touch every you know it's it's like a basketball game you're constantly touching somebody you know and if if ..."
The Commitment to Training
Chef Thomas Keller emphasizes the importance of commitment in training new staff. He compares the process to teaching a child to swim, highlighting that patience and persistence are crucial for success. Keller shares a personal story about a young chef named Walter, illustrating how dedication and mentorship can lead to extraordinary growth in culinary skills.
"it I mean you you you related it to a child and and I don't know how many you have children but when you're teaching your child how to swim you got floaties on their arms you don't tell them they have..."
Mentorship Beyond the Kitchen
In this segment, Keller discusses the role of mentorship in the culinary profession. He explains that effective mentorship goes beyond just training; it involves nurturing talent to surpass the mentor's own skills. Keller stresses the importance of providing a supportive environment and the right tools for chefs to excel, ultimately raising the standards of the culinary profession.
"watch because it's like turning a light on one day they'll come in and it's just it's like night and day and then that person that you've spent the time with that you've dedicated that training moment..."
Preparing for Leadership Roles
Chef Keller outlines the structured progression of culinary roles in his kitchen, from commis to chef de cuisine. He explains how each position prepares individuals for leadership by teaching them the fundamentals of kitchen operations and management. This preparation is crucial for fostering a sense of ownership and responsibility among staff, which is essential in a high-turnover industry.
"talked about is raising the the standards of of our profession have been achieved yeah I know that there are some fantastic questions in the audience so I do want to open up for questions from the aud..."
Understanding Business Operations
Keller shares insights on the business side of running a restaurant, emphasizing that being a great chef does not automatically qualify one to be a successful business owner. He discusses the importance of understanding human resources, public relations, and financial management as chefs advance in their careers. This knowledge is vital for those aspiring to open their own restaurants.
"preparing them to be a chef to Cuisine because we begin them as a comei so at that level at that beginning level they're understanding the foundation of the kitchen really understanding the true found..."
The Path to Ownership
In this segment, Keller explains how he prepares his kitchen staff for future ownership of their own restaurants. He discusses the importance of teaching them about budgeting, legal aspects, and the overall business landscape. By instilling a sense of ownership early in their careers, Keller ensures that his chefs are well-equipped for their future endeavors.
"and then as a chef to Cuisine obviously responsible for the entire kitchen now you start to revert to what what it is to operate a business it's not just about the kitchen I mean the kitchen is a very..."
The Reality of Culinary Aspirations
Keller reflects on the aspirations of his kitchen staff, noting that many desire to open their own restaurants. He discusses the importance of preparing for these transitions and ensuring that chefs understand the complexities of running a restaurant. This proactive approach helps create a smooth transition for those who wish to pursue their culinary dreams.
"transitional period I know if I walk into my kitchen today and I said who wants to open their own restaurant 95% of those hands are going to go up so knowing immediately that everybody in my restauran..."
Seasonality and Ingredient Quality
Chef Keller discusses the significance of seasonality in cooking, particularly regarding vegetables. He explains how understanding the seasonal availability of ingredients is crucial for menu planning. Keller highlights the quality of white asparagus from Germany, illustrating how sourcing the best ingredients can elevate culinary creations.
"chef right here hi uh my name is Candace corvetti I'm a first year MBA I was just curious what right now your favorite thing to cook is right right now um we have some beautiful white asparagus right ..."
Local vs. Global Sourcing
In this segment, Keller challenges the notion of 'local' sourcing in the culinary world. He argues that quality should take precedence over geographical limitations, emphasizing the importance of relationships with farmers and suppliers. Keller critiques the arbitrary definitions of local and advocates for a broader understanding of ingredient sourcing that supports culinary diversity.
"longer one more question over there hi thanks for uh coming here it's really excited to have you um to jump off on that question uh could you talk a little bit about your supply chain is a lot of it c..."
Sustainability Through Community
Keller discusses the concept of sustainability, asserting that it is rooted in the health of communities rather than just the ingredients themselves. He shares his experiences with local fishermen and how their practices contribute to sustainable seafood sourcing.
"that's what it's all about it's about communities that are producing food for us and and we talk about sustainability and sustainability has nothing to do with ingredients sustainability has to do wit..."
The Value of Quality Over Organic
In this segment, Keller shares his perspective on organic farming, arguing that the quality and flavor of ingredients are more important than organic certification. He reflects on the bureaucratic challenges faced by farmers and the importance of trusting their traditional practices.
"that that are that are monitoring the quality of their harvesting of the of the lobsters or the scallops because every year for 30 years I've been buying lobsters and scallops and cod things from from..."
The Importance of Education in Culinary Arts
Keller highlights the significance of education in the culinary field, discussing how understanding the science behind cooking has transformed the profession. He emphasizes the need to share knowledge to enrich the culinary experience and improve the craft.
"Generations sorry great no it it's clear you've thought a lot about the topic yeah so I want to close with a question that's asked at many of you from the top engagements the current GSP application i..."
The Green Tape Story
Keller shares an engaging story about the use of green tape in his restaurants, illustrating how a simple idea can lead to significant changes in operations. He emphasizes the impact of individual contributions in a team environment and concludes with a fun surprise for the audience involving green tape.
"important things great thanks for sharing yeah so before we finish I understand that you have a surprise for people in the audience we do there there's a story about green green tape has anybody heard..."