NPR: Chasing An Ideal

“As chef Eric Ziebold tells Morning Edition’s Renee Montagne, the world of elite restaurants is notoriously intense.

‘In the kitchen there’s an incredible physical pressure; it’s not uncommon for it to be an 18-hour day,’ says Ziebold, a Washington, D.C.-based restaurateur who for years was chef de cuisine at Thomas Keller’s Napa Valley restaurant, The French Laundry, which has three Michelin stars.

‘Outside of that, you get into the pressure of everything that it means to be operating a restaurant that isn’t just at the highest level, but a restaurant that is chasing an ideal,’ he says.”

Read and listen to ‘Chasing An Ideal,’ World-Class Chefs Find Themselves Under Extreme Pressure on NPR.

Leave a Reply