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How Thomas Keller put his stamp on the new French Laundry

ProChef SmartBrief | Mar 22, 2017

The French Laundry's two-year, $10 million remodel reflects chef Thomas Keller's perfectionism and passion for both food and design, with a cutting-edge kitchen, solar panels and a wine cellar big enough to hold 16,000 bottles. At 61, the world-famous Michelin-starred chef and restaurateur isn't ready to slow down yet, but his dream is to eventually spend all his days at the iconic California restaurant, he said. The Washington Post (tiered subscription model) (03/22)


Taralli are Italy's versatile, customizable crackers

ProChef SmartBrief | Mar 23, 2017

Tips for troubleshooting housemade bagels

ProChef SmartBrief | Mar 21, 2017

Polenta pops up on more restaurant menus

ProChef SmartBrief | Mar 20, 2017

CIA student creates edible geode from chocolate and sugar

ProChef SmartBrief | Mar 23, 2017

Chinese street food staple gains fans in NYC

ProChef SmartBrief | Mar 24, 2017

Low heat, butter are essential for creamy scrambled eggs

ProChef SmartBrief | Mar 22, 2017

Chefs aren't ready to write off print publications

ProChef SmartBrief | Mar 21, 2017

Quinoa makes for a more filling muffin

ProChef SmartBrief | Mar 21, 2017

Quiche is a canvas for all types of flavors and fillings

ProChef SmartBrief | Mar 20, 2017


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ProChef SmartBrief | Mar 24, 2017

Celebrate with us!

ProChef SmartBrief | Mar 24, 2017

Why attend the 19th Worlds of Flavor conference?

ProChef SmartBrief | Mar 23, 2017

New science, new ideas, new opportunities

ProChef SmartBrief | Mar 22, 2017

Support CIA students at the Augies!

ProChef SmartBrief | Mar 21, 2017




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