Thomas Keller Wasn’t Always So Organized

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"Where's my damn spatula?" Photo: Andrew Barris

''The first night we opened The French Laundry, we didn't have a saute pan. We were trying to saute in a pot. My then sous chef, Ron Siegel, later wrote in Food & Wine magazine that it felt like the Titanic.'' — The chef and owner of the French Laundry and Per Se has since stocked up. [GoodFood]