In this interview, chef Thomas Keller discusses his new gluten-free flour, Cup4Cup, and why substitutions should not be taboo in the world of fine dining. "That's never been my philosophy and I've never understood it ... If you can take your ego out of it, you can do anything the guest wants," he said. He also talks about what's next for The French Laundry. "The goal is for it to become someone else's restaurant. Whoever takes it from me will take what I've done and do better."
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