Word: se
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Dates: during 2000-2009
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...have real trouble focusing when I get way up,” Weigel said. “It’s not cockiness, per se, it’s not simple arrogance, but it’s just difficult to maintain focus and maintain your intensity when you’re way ahead...
...Thomas Keller, one of the country's most celebrated chefs, has just arrived from Napa Valley, Calif., to the coldest weather in New York City in 10 years. Over the weekend the pipes froze and burst in the new high-rise Time Warner Center building where his restaurant, Per Se, is located, so there is no water. The floor in his kitchen is being re-laid for the third time to get it level. The fire alarm keeps going off with flashing lights and a deafening siren, and platoons of electricians, plasterers and carpenters are working frantically...
...organized chaos of a busy kitchen. Instead he has zeroed in on a minor detail, the tiny labels on the Garnier Thiebaut linen that has just arrived from France. "Especially made for the French Laundry" they read, referring to Keller's four-star restaurant in Napa instead of Per Se, for which the linen was ordered. That few if any diners will notice the label on their napkin is immaterial; Keller knows it is wrong. And it irritates...
...chef who likes to monitor every plate that goes out into his dining rooms--and every plate that comes back unfinished--is taking the celebrity-chef diversification plunge. Micromanaging is no longer an option. On Jan. 26 he opened a second Bouchon, in the Venetian in Las Vegas. Per Se is scheduled to open in New York on Feb. 16. Keller has another cookbook due out in the fall, based on dishes served at the original Bouchon. He is also marketing a line of Limoges porcelain by Raynaud that he helped design and a collection of silver hollow ware...
...restaurant business will tell you.) He has increased staff training to reassure himself that the pursuit of perfection will be maintained even when he is not in the kitchen. And, as insurance, he is installing a live video link between the kitchens of the French Laundry and Per Se so he can eyeball the day's squid preparation or vegetable selection on a large plasma screen...