Michael Voltaggio on working at The French Laundry:
On the last day of my stage, Chef told me to hand him my apron. I thought I was in trouble. He folded it perfectly and then escorted me to his office, where a place setting was arranged at his desk for dinner. The food was perfect, but more than that, the sense of hospitality was overwhelming. I have hesitated to go back to eat at TFL since then because this was one of the most important meals of my life—one that can never be topped.
The French Laundry is one of the restaurants I plan to eat at once we can afford to. Chef Thomas Keller is not just a chef I admire, but a person I admire in general. Stories like these are a great look at what it is like to work for Chef Keller.
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