Hi Michael,
I've enjoyed your writing for many years and I'm looking forward towards your upcoming books. I have a few questions for you.
1. Do you and Chef Keller have any plans to write more newspaper columns like you did for the L.A. Times? Do you feel it was successful?
2. I've been to The French Laundry four times now and each time I go I am mesmerized by the service as much as I am by the food. I know of a couple of books that focus on delivering quality food service (one is from the CIA, the other is a book by Charlie Trotter). Have Chef Keller and Laura Cunningham ever considered a book focusing in this area? I think the restaurant world can gain some valuable information from these two.
Thank you.
French Laundry service...
Started by
Really Nice!
, Aug 04 2003 10:54 AM
1 reply to this topic
#1
Really Nice!
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- participating member
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Posted 04 August 2003 - 10:54 AM
Drink!
I refuse to spend my life worrying about what I eat. There is no pleasure worth forgoing just for an extra three years in the geriatric ward. --John Mortimera
I refuse to spend my life worrying about what I eat. There is no pleasure worth forgoing just for an extra three years in the geriatric ward. --John Mortimera
#2
Michael Ruhlman
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- participating member
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Posted 04 August 2003 - 06:43 PM
1. No plans, though we both liked doing it. glad you liked it, maybe one day again.
2. You're absolutely right. I am always blown away by service there. Laura Cunningham is the unsung, hugely unsung hero of the FL. You can be Keller times ten but if your front of the house is mediocre, you're sunk. There ought to be a front of the house book. They make it look so easy. That's the beauty of it. They always blow me away. I like to just watch them work other tables.
2. You're absolutely right. I am always blown away by service there. Laura Cunningham is the unsung, hugely unsung hero of the FL. You can be Keller times ten but if your front of the house is mediocre, you're sunk. There ought to be a front of the house book. They make it look so easy. That's the beauty of it. They always blow me away. I like to just watch them work other tables.
