HYDE PARK, N.Y. – Chef Thomas Keller recently stopped by the campus of the Culinary Institute of America in Hyde Park and sat down for an interview with the school’s newspaper, La Papillote .
Keller has launched numerous restaurants, starting with his 1994 California flagship, The French Laundry, in Yountville, Calif., to the 2004 Per Se in New York City. He recently partnered with the school, the paper said.
According to the article, Keller said the key to success in the restaurant business is patience and persistence.
Read the full article, at La Papillote .
Click here to sign up for Daily Voice's free daily emails and news alerts.