Food Section's fun article on Thomas Keller

By JULIETTE ROSSANT I found a fun piece on fellow blog The Food Section about super chef Thomas Keller as he toured Los Angeles for his new book, Bouchon, named for his cafe Bouchon. I interviewed Thomas in the summer of 2002, and he talked about his pending expansion beyond the French Laundry and Bouchon in the Napa Valley with things like Bouchon Las Vegas and Per Se in New York's new Time-Warner Building. Since Keller had not expanded outside of Napa at the time I was writing Super Chef, he did not yet fit my definition of a super chef. (Read The Food Section's blog entry by clicking here.) Previous articles: Adam Sandler's Secret Spice: Thomas Keller Stock, by Thomas Keller After the Hurricane, Norman Van Aken Breezes Gently In Agassi's Star Palate: Michael Mina