Chef Thomas Keller talks about what he'd be if he weren't a chef and the crazy things people do to try to get a reservation at his restaurant, The French Laundry.
To say that Thomas Keller is an impressive chef would be the understatement of the century. Time magazine called him America's Best Chef in 2001 and he is the author of several best-selling cookbooks. All that is just grazing the surface of his culinary influence! His restaurants, The French Laundry in Napa Valley, Per Se in New York City and multiple Bouchon Bakery locations, are lauded as offering some of the best cuisine this country has to offer. Other accolades include James Beard Foundation awards, Michelin recognition and consulting for feature films.
I was curious as to what he would be doing if he weren't a chef, so I caught up with him backstage at TODAY to find out. He also talked about the extent to which people will go to try to get into the French Laundry, for which it is notoriously difficult to secure reservations.