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Thomas Keller may have just released his fifth cookbook Bouchon Bakery but the acclaimed chef is adamant about taking time off.
Keller, whose restaurants The French Laundry and per se have three Michelin stars each, certaintly worked hard to be successful. But during his promotional cookbook tour Keller told Milwakee's Journal Sentinel he believes in balancing work and play.
''When I was a young cook in New York City, every spring there was a piece in The New York Times that announced closures. All these restaurants closed for a month at different times in the summer. Then it disappeared, and I wondered why.''
''When I opened a restaurant I said, 'We're going to have a closure.' Grant Achatz closes Alinea now...People are trying to be more conscious of that lifestyle balance. The French Laundry and per se have 10 services a week. Everybody works five days. The sixth day is not something we support.''
You can read Keller's full Q&A with reporter Kristine M. Kierzek online. For more on Keller, don't miss FDL's exclusive interview with the chef about stepping away from the kitchen and becoming a culinlary mentor.
