4/19/2013

At the Stanford Graduate School of Business, chef Thomas Keller talked to students about his career path, the success and expansion plans of his restaurant The French Laundry and the obstacles and challenges he's had to overcome, such as the closing of his New York City restaurant Rakel. He said the hardest part about closing was "realizing that your ultimate dream, your ultimate goal, was so close, was in many ways in your grasp, could just disappear."

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