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How Thomas Keller transformed American cuisine

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September 16, 2010   Copyright: Newsweek

Once upon a time, a young chef, still reeling from a failed restaurant in New York City, found himself in beautiful Yountville, Calif., among the vineyards of Napa Valley. He found a building that had once been a brothel, and then a French steam laundry, but was now a restaurant owned by the local mayor and his wife. Over the next two years this chef, Thomas Keller, raised more than $1 million, and in 1994 his new restaurant, aptly called the French Laundry, opened its doors.

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