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We rely on our purveyors to tell us what's available and what's good.
We rely on our purveyors to tell us what's available and what's good.
We rely on our purveyors to tell us what's available and what's good.
We rely on our purveyors to tell us what's available and what's good.
We rely on our purveyors to tell us what's available and what's good.
We rely on our purveyors to tell us what's available and what's good.
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Thomas Keller:
Then, as the day progresses, depending on how the product is coming in - for instance, the fish manThomas Keller:
In any restaurant of this caliber, the chefs are in the same position, building relationships.Thomas Keller:
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They know what my standards are. They know what I need and how to get it to me, and they know how tThomas Keller:
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Once you understand the foundations of cooking - whatever kind you like, whether it's French or ItaThomas Keller:
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Hopefully, imparting what's important to me, respect for the food and that information about the puThomas Keller:
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.