Thomas Keller Teaching Rats on Ratatouille

Thomas Keller is probably one of the most important culinary figures in America.  He does not have a TV show, but is one of the most influential chefs in the world.  He has won numerous James Beard Awards among many, many others:

Widely regarded as one of America’s finest chefs, Thomas Keller is chef and owner of The French Laundry, Bouchon, and Bouchon Bakery, in Yountville, CA; Bouchon in Las Vegas, NV; and Per Se and Bouchon Bakery at The Time Warner Center in New York City. Most recently, the French-based Michelin Guide bestowed “three stars” to The French Laundry and “one star” to Bouchon in Yountville. In 2005, Per Se also received a three-star rating, making Keller the first and only American born chef to have two three-star restaurants since the guide’s inception in 1900. He is the author of the award-winning The French Laundry Cookbook and Bouchon Cookbook, both published by Artisan.

He became a consultant for Ratatouille and helped the animators with their product. He had them train at The French Laundry.  Animators had quite the task.  They had to make food look like food and not animation.  Food is very fluid.  It has life.  They even had to pay attention to chefs chopping and how the food sticks to the knife.  Every detail was important.

Thomas Keller also came up with the the movie variation of the signature dish.  He calls it Confit Biyaldi.  The animators even had him make a cameo appearance as a patron in the movie.

If you are like me and want to try Remy’s fancy Ratatouille click here for the full recipe.