StarZero All shows Try the podcast clipper →

Thomas Keller

14 statements across 1 episodes · 5 bullish · 1 bearish · 2 people on the record · first statement May 29, 2023 by Thomas Keller · said 2 times in 2 episodes since 2021 · across every show →

On the record as a speaker too: Thomas Keller's record, appearances and statements → this page counts the times other people say the name.

Mentions by year

brought up most by Guy Raz (2)

tap a year for its mentions
001111202120222023episodesmentions
011202120222023episodes it came up in
000.50.511202120222023episodesmentions per episode
2023 1 mention in 1 episode
2021 1 mention in 1 episode

every mention, scene by scene, with the transcript →

Everything said about Thomas Keller, oldest first

May 29, 2023 positive
Insight
Keller: Wasting ingredients diminishes the lives and labor of food producers
“If I'm burning a piece of bread There was a farmer who planted the weed, harvested the weed, there was somebody who milled the weed, there was somebody who made the bread. It's like, I'm diminishing their life by not taking care of the products that we have in…”
Thomas Keller May 29, 2023 ▶ 18:57 Chef and Restaurateur: Thomas Keller
May 29, 2023 positive
Assertion Supported
Keller was the first American chef with two three-star Michelin restaurants
“You became the first American chef and one of the very few chefs in the world to have two Michelin three-star restaurants”
Guy Raz May 29, 2023 ▶ 1:10:58 Chef and Restaurateur: Thomas Keller
May 29, 2023 negative
Disclosure
Keller refuses to license his name to mass-market food or franchises
“I, that doesn't interest me. I've never been interested in lending my name to, you know, a can of soup or a pizza.”
Thomas Keller May 29, 2023 ▶ 1:07:08 Chef and Restaurateur: Thomas Keller
May 29, 2023
Insight
Keller: Accolades reward yesterday, while negative criticism drives improvement
“Every accolade that we receive or anybody receives is for what you did yesterday. It's not what you're doing today or what you're going to do tomorrow. So, you know, we appreciate criticism. I mean, that's the one thing we ask is like, what didn't you like? I …”
Thomas Keller May 29, 2023 ▶ 1:11:49 Chef and Restaurateur: Thomas Keller
May 29, 2023
Insight
Keller: Storing fish upright on ice preserves the quality of its flesh
“So, so the shape of the ice is, Is now affecting the quality of the flesh of the fish. But if you stand it straight up as it swims, there's no pressure on the flesh.”
Thomas Keller May 29, 2023 ▶ 54:14 Chef and Restaurateur: Thomas Keller
May 29, 2023
Assertion Not checkable as stated
Keller says he is in his restaurant kitchens every night in town
“I am in the kitchen every night that I'm home here in Napa Valley, and when I go to New York City, I'm in the kitchen every night that I'm in New York.”
Thomas Keller May 29, 2023 ▶ 1:04:37 Chef and Restaurateur: Thomas Keller
May 29, 2023
Disclosure
Keller: An investor offered full funding in exchange for future control
“There was one investor who offered to bankroll me all the way, and I was sitting in the garden at the French Laundry with him at the time, and he said, but I want control over everything that you're doing in your future.”
Thomas Keller May 29, 2023 ▶ 42:44 Chef and Restaurateur: Thomas Keller
May 29, 2023
Insight
Keller: Whispering direct feedback to staff works better than yelling
“If I sit there and yell at you because you've done something wrong, You're not going to necessarily understand what you've done wrong because you feel, you're feeling insignificant. If I whisper in your ear and say, you know, you really disappointed me, and th…”
Thomas Keller May 29, 2023 ▶ 27:03 Chef and Restaurateur: Thomas Keller
May 29, 2023
Insight
Keller: Opening restaurants is seductive, but operators must commit long-term
“You think about opening a restaurant is very exciting. It's seductive. It's exciting. But then you've got to run it for 20 years. You can't just close it. You have to open a restaurant that's going to be part of a community. And it lives on in perpetuity, or a…”
Thomas Keller May 29, 2023 ▶ 1:07:42 Chef and Restaurateur: Thomas Keller
May 29, 2023 positive
Opinion
Keller: Fine dining restaurants should be elite in skill, not elitist
“We run an elite restaurant, but we're not elitist.”
Thomas Keller May 29, 2023 ▶ 1:02:03 Chef and Restaurateur: Thomas Keller
May 29, 2023 positive
Assertion Supported
Thomas Keller created the signature ratatouille dish for the Pixar film
“Thomas was a consultant on the film Ratatouille, and he came up with the recipe for the stew that's made by Remy and served to the food critic Anton Ego.”
Guy Raz May 29, 2023 ▶ 1:14:35 Chef and Restaurateur: Thomas Keller
May 29, 2023
Assertion Supported
Keller: Put $5,000 down to buy the $1.2 million French Laundry
“We went into escrow on a 1.2 million dollar property for 5000 dollars.”
Thomas Keller May 29, 2023 ▶ 38:07 Chef and Restaurateur: Thomas Keller
May 29, 2023 positive
Disclosure
Keller: French Laundry Team Opened Bouchon to Provide Late-Night Dining
“We decided the best thing to do was to open a restaurant that was open until midnight.”
Thomas Keller May 29, 2023 ▶ 57:21 Chef and Restaurateur: Thomas Keller
May 29, 2023
Disclosure
The French Laundry refuses to negotiate ingredient prices with its purveyors
“Which means I don't really ask, I call them my partners, my purveyors, how much something costs.”
Thomas Keller May 29, 2023 ▶ 59:04 Chef and Restaurateur: Thomas Keller
Made with StarZero

Turn any episode into a week of clips.

This entire site, over 800 episodes transcribed, diarized, checked and made playable, runs on the StarZero media pipeline. Drop in your own episode and the podcast clipper finds the moments worth sharing, cuts them, captions them, and reframes them for every feed.

Try the podcast clipper Learn more