Thought Of The Day

From a Wall Street Journal ‘quick interview’ with Thomas Keller (see for the full interview:  http://online.wsj.com/article/SB10001424052970204603004577267473129030612.html )

What led you to develop tasting menus?

…Chefs are nurturers, we give you what you want. I never understood how a chef could say “no” to a vegetarian…

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