Douglas Keane, the acclaimed chef and co-owner of Michelin-starred Cyrus, shares insights from his new memoir, 'Culinary Leverage: A Journey Through The Heat.' In an engaging interview, he discusses the importance of normal lives for chefs and critiques the loud, stressful environments often depicted in culinary shows. Keane reminisces about his childhood influences that drew him to cooking. He reflects on the gratifying experience of meal preparation, the depth of significance behind a Michelin star, and the need for thoughtful planning in the kitchen to foster better working conditions and creativity.
It's about planning and getting things engineered correctly. When you're stressed and yelling at people, it's kind of because you didn't get your shit together.
I loved digging ditches and mowing grass as a kid because I got to see the finished product. There is something immediately gratifying about finishing that meal.
Keane emphasizes the importance of chefs having normal lives outside of the demanding restaurant environment, advocating for a healthier work-life balance.
A Michelin star is not just a rating; it's a reflection of a chef's dedication and creativity, representing both culinary excellence and personal journey.
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