P L A Y B I L L ®
The Culinary Institute of America
Hyde Park, NY
Monday, May 13, 2013
2:30PM
A Note From Chef
I am honored to be here with all of you and my team, many of whom are CIA
alumni. It’s a privilege, and I...
WHO’S WHO IN THE CAST
Kitchen Cast
Chef/Owner...................................................................Thomas Kel...
c h e f ’ s t a s t i n g m e n u | 1 3 M a y 2 0 1 3
PRIX F IXE 270 .00 | SERVICE INCLUDED
6 6 4 0 W A S H I N G T O N S ...
THE CREW
Thomas Keller
Chef/Owner, The French Laundry,CIA Board Member
Thomas Keller is an American chef, restaurateur,
an...
MEET THE CAST
Grant Achatz
Chef/Owner
Alinea, Next & The Aviary
CIA Alumnus
Jonathan Benno
Executive Chef
Lincoln Ristoran...
INSPIRING CULINARY EXCELLENCE
BocusedOrUSAFoundation BocusedOrUSA
www.BocusedOrUSA.org
MEET THE CAST
Elwyn Boyles
Pastry Chef of Fine Dining
TKRG
Kwame Onwuachi
CIA Extern
Larry Nadeau
Maitre d’
The French Lau...
MEET THE CAST
Greg Ryan
Maitre d'
Per Se
alicia Boyes
Concierge
Per Se
CIA Alumna
Daniel Gorlas
Kitchen Server
Per Se
CIA ...
13AC2637_Finesse-CopperCore_1.pgs 03.28.2013 16:24 /mnt/sol1/JOBS/UNKNOWN_JOBSKYMC
Signature constitutes approval of color...
MEET THE CAST
Diane St. Clair
Animal Farm
Rick Bishop
Mountain Sweet Berry Farm
Aaron Keefer
Culinary Gardener
The French ...
Keith Martin
Purebred Lamb
Mateo Kehler
Jasper Hill Farm
Ariane Daguin
D’Artagnan
Rick & Michael Mast
Mast Brothers Chocol...
OVER
©CUP4CUP
w w w . c u p 4 c u p . c o m
C O R E VA L U E S
The Thomas Keller Restaurant Group is more than a group of restaurants
dedicated to quality food and ex...
The Culinary Institute
of America
salutes the
Thomas Keller
Restaurant Group
FOLLOW US ON @CIACulinary & @CHEF_KELLER
FOLL...
Playbill sense of urgency final-update-2
Upcoming SlideShare
Loading in …5
×

Playbill sense of urgency final-update-2

615 views
474 views

Published on

Published in: Business, Travel
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
615
On SlideShare
0
From Embeds
0
Number of Embeds
10
Actions
Shares
0
Downloads
4
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Playbill sense of urgency final-update-2

  1. 1. P L A Y B I L L ® The Culinary Institute of America Hyde Park, NY Monday, May 13, 2013 2:30PM
  2. 2. A Note From Chef I am honored to be here with all of you and my team, many of whom are CIA alumni. It’s a privilege, and I thank you for the opportunity. You often hear it said that restaurants are like theater, with a front of the house, a behind-the-scenes crew, a colorful cast of characters, a creative script. In many ways, it’s a fitting metaphor. But today we thought we’d take it literally. We thought about doing a demonstration. But how many cooking demonstra- tions have you seen? Dozens? Hundreds? Thousands? The point is: lots. You’ve watched. You’ve learned. You have practiced and refined. Rather than subject you to more of the same-old, we thought we’d try to show you something real and different. Something that you might have never seen before in a theatrical setting. And so, for our demonstration, we offer you a play. Our goal in the culinary theater is to present to you an intimate look at service in one of our restaurants. It’s a performance that involves a great number of actors: in the kitchen, in the dining room, and beyond. So many people are a part of our restaurants. Not only by the stove and at your tableside but in the nearby farms and fields. They are the fishermen, farmers, foragers and gardeners who provide us with their finest meats and produce and furnish us with the day’s freshest catch. What they all share is a commitment to excellence that shines through in the ingredients they bring to our kitchen: the building blocks of the food we serve and eat. The name of the performance Sense of Urgency, comes from the wording on a smallplaquethathangsunderthekitchenclockthroughoutall of our restaurants. A sense of urgency. It’s something I ask my team to come to work with each day, and it goes beyond just making sure we are prepared and ready to serve. It's about speed, but it also means investing what we do with a sense of importance. Great cooking is the accumulation of countless tiny tasks. Taken in isolation, these tasks might seem minimal. But each and every one of them is vital to the whole. And performing them with urgency heightens their significance even more. So with that, I offer you our demonstration. A performance that, we hope, will seem very true to life. I remain in your service. With Special Thanks To: Dr. Tim Ryan, Sharon Matyas, Andrew Spadaro, Ed Bakter, Stephan Hengst, Jeff Levine, Hans Zimmer, Chris Storer, Andrew Wehde, Whitehouse Post, GNS Group, NMR, the staff & faculty of the CIA, Antonio Begonja, the TKRG team, the cast & crew, AND most of all, the students of the CIA
  3. 3. WHO’S WHO IN THE CAST Kitchen Cast Chef/Owner...................................................................Thomas Keller Pastry Chef.................................................................Sébastien Rouxel Executive Sous Chef/SAS ..............................................Rory Herrmann Chef de Partie Saucier .......................................................Grant Achatz Chef de Partie Poissonnier............................................Jonathan Benno Chef de Partie Canapé..........................................................Eli Kaimeh Chef de Partie Salade et Fromage..........................................Devin Knell Chef de Partie Pâtisserie....................................................Elwyn Boyles CIA Extern................................................................Kwame Onwuachi Dining Room Cast Maitre d’ .........................................................................Larry Nadeau Sommelier..................................................................Michel Couvreux Captain................................................................................Greg Ryan Captain.............................................................................Alicia Boyes Kitchen Server.................................................................Daniel Gorlas Expeditor....................................................................... Brian Schmid Farmer/Purveyor Cast Diane St. Clair of Animal Farm Rick Bishop of Mountain Sweet Berry Farm Aaron Keefer of The French Laundry Garden Ingrid Bengis of Ingrid Bengis Seafood Ariane Daguin of D’Artagnan Keith Martin of Purebred Lamb Mateo Kehler of Jasper Hill Farm Rick & Michael Mast of Mast Brothers Chocolate Sense of Urgency A One Act Play by Thomas Keller Directed by Rory Herrmann A night in a three Michelin—star restaurant preparing for a busy service, the kitchen is in full swing, with Chef Thomas Keller leading his brigade. We observe the process of execution and the importance of relationships between the pur- veyors, farmers and craftsmen of the products these chefs will use to serve their guests.
  4. 4. c h e f ’ s t a s t i n g m e n u | 1 3 M a y 2 0 1 3 PRIX F IXE 270 .00 | SERVICE INCLUDED 6 6 4 0 W A S H I N G T O N S T R E E T , Y O U N T V I L L E C A 9 4 5 9 9 7 0 7 . 9 4 4 . 2 3 8 0 “OYSTERS AND PEARL S” “Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar SALAD OF RICK BISHOP’S SPIGARELLO BROCCO LI New Crop Potatoes, Sweet Garlic “Bavarois,” Aerated Parmesan, Niçoise Olives and Arugula GUL F COAST COBIA “PAST RAMI” Green Tomato “Mostarda,” Pickled Young Beets, Caraway Seed Wafer and Thousand Island “Mousseline” “PEAS AND CARROT S” Sweet Butter-Poached Maine Lobster, French Laundry Garden Carrots, Sugar Snap Peas and Sweet Carrot Emulsion PERIGORD T RUF FL E-CRUST ED CAL IFORNIA SQUAB Sautéed Moulard Duck Foie Gras, Poached Bing Cherries and Harukei Turnips “SELLE ET POIT RINE” OF EL YSIAN FIELDS FARM LAMB 24 Hour Morel Mushroom “Conserva,” Sunchoke “Pudding” and Wild Ramps JASPER HIL L FARM’S “WILLOUGHBY” Royal Blenheim Apricots, Young Fennel Bulb, Griddled “Pain d’Épices,” Crispy Green Almonds and Whipped Napa Wildflower Honey KENDALL FARMS CRÈME FRAÎCHE SHERBET Yountville Strawberries and Wild Pepper Shortbread SALT ED CARAMEL “GANACHE” AND POPCORN PURÉE with Mast Brothers Chocolate Ice Cream MIGNARDISES
  5. 5. THE CREW Thomas Keller Chef/Owner, The French Laundry,CIA Board Member Thomas Keller is an American chef, restaurateur, and award-winning cookbook author. His accolades include consecutive “Best Chef” awards from the James Beard Foundation and “Chef of the Year” by the Culinary Institute of America. He is also the only American-born chef to hold multiple three star ratings by the Michelin Guide. In March 2011, he was inducted into the Legion of Honor as a Chevalier by French President Nicolas Sarkozy. Director Rory Herrmann Chef de Cuisine Bouchon Producer Sarah Adler Director of Communications TKRG Culinary Producer Devin Knell Chef de Cuisine TKRG Assoc. Producer Gerald San Jose Communications Manager TKRG Set Designer Angela Johnson Culinary Liaison Bouchon Production Asst. Kim Suzuka Manager Bouchon Bakery CIA Alumna
  6. 6. MEET THE CAST Grant Achatz Chef/Owner Alinea, Next & The Aviary CIA Alumnus Jonathan Benno Executive Chef Lincoln Ristorante CIA Alumnus Sébastien Rouxel Executive Pastry Chef TKRG Eli Kaimeh Chef de Cuisine Per Se CIA Alumnus
  7. 7. INSPIRING CULINARY EXCELLENCE BocusedOrUSAFoundation BocusedOrUSA www.BocusedOrUSA.org
  8. 8. MEET THE CAST Elwyn Boyles Pastry Chef of Fine Dining TKRG Kwame Onwuachi CIA Extern Larry Nadeau Maitre d’ The French Laundry Michel Couvreux Head Sommelier Per Se
  9. 9. MEET THE CAST Greg Ryan Maitre d' Per Se alicia Boyes Concierge Per Se CIA Alumna Daniel Gorlas Kitchen Server Per Se CIA Alumnus Brian Schmid Dining Room Expeditor Per Se CIA Alumnus
  10. 10. 13AC2637_Finesse-CopperCore_1.pgs 03.28.2013 16:24 /mnt/sol1/JOBS/UNKNOWN_JOBSKYMC Signature constitutes approval of color, copy, layout, & die. NAC NORTH AMERICAN COLOR, INC. N
  11. 11. MEET THE CAST Diane St. Clair Animal Farm Rick Bishop Mountain Sweet Berry Farm Aaron Keefer Culinary Gardener The French Laundry CIA Alumnus Ingrid Bengis Ingrid Bengis Seafood
  12. 12. Keith Martin Purebred Lamb Mateo Kehler Jasper Hill Farm Ariane Daguin D’Artagnan Rick & Michael Mast Mast Brothers Chocolate MEET THE CAST
  13. 13. OVER ©CUP4CUP w w w . c u p 4 c u p . c o m
  14. 14. C O R E VA L U E S The Thomas Keller Restaurant Group is more than a group of restaurants dedicated to quality food and exemplary service. We are a group of individuals committed to the common goal of creating fond memories for our guests and ourselves, elevating the standards and expectations of the restaurant industry and developing a secure and ideal work environment. To achieve these goals we must all work at them tirelessly, fearlessly and with the following values deeply imbued in our core. M O D E S T Y Work toward achieving greatness, but maintain humility. I N T E G R I T Y Use your best judgment; perform your work selflessly, honestly and caringly. R E S P E C T Show respect for our peers, our supervisors our industry and our guests. R E S P O N S I B I L I T Y Recognize and embrace the responsibility we have to our peers, our supervisors, our critics, our industry and ourselves to uphold the success we have achieved. AWA R E N E S S Keep an open mind. Recognize innovation and realize inspiration, which will result in evolution and growth. I N I T I AT I V E Have the courage to take initiative and the conviction to follow through. Search for new ideas and means of improvement. C O L L A B O R AT I O N Work together to achieve results that are greater than those you can achieve alone. C O N S I S T E N C Y Maintain our standards of quality moment to moment, day to day, and year to year. I M PA C T Make a positive difference in the experience of our guests and those around us. S U C C E S S Create fond memories for our guests and each other. T R U S T The confidence that we are all looking out for each other’s best interests. L E G A C Y Establish a benefit to the guest, the restaurant or the company that outlives us.
  15. 15. The Culinary Institute of America salutes the Thomas Keller Restaurant Group FOLLOW US ON @CIACulinary & @CHEF_KELLER FOLLOW US ON /CIAChef & /CHEFTHOMASKELLER

×