Well now I have to look him up properly. Especially as I was considering a Ratatouille gif for my original post.
That last bit sounds truly amazing. I am sure there is a bit of benefit to him in some way, but the amount of good that could do for those smaller owners and I would guess their employees probably can't be measured simply in dollars and cents.
Considering you, InCali and I am sure others are fond of cooking, I am curious. What our some of your favorite foods to prepare? Do you have a signature dish of sorts? What was the first thing you can remember learning to cook? Is there any style of cuisine that you'd really love to learn, and/or specific dishes?
Also you mentioned your grandmother getting you started. What were the thinks she made, that really got you going? Same with those movie dates with your father. What were some of the restaurants and meals you can remember?
Re Keller
Oh yeah, Keller would definitely benefit from the lawsuit if successful. He is just not in as much need as others. Class actions are expensive and risky.
He also started selling TFL merchandise with the proceeds going to his restaurant relief fund. The other thing to know about him is that he is opposite of the Gordon Ramsay stereotype of the yelling abusive chef. Many of his former staff say his kitchens are quiet and civil. He is a perfectionist, but would devote time every week to teaching all of his line cooks how to do classic French techniques, which is why many have become great chefs in their own right. His style of discipline is more of the "disappointed, loving Dad". Knowing that you let him down is all the reprimand needed most of the time.
Favourite Foods to Cook
With respect to what I love to cook, I'm a big fan of French food, Northern Italian, German/Czech and European classics generally. I am huge believer in using fresh, local produce and humanely raised animals. When it comes to meat and fish I believe in good old fashioned "peasant cooking" and using every part of the animal. Most great French cuisine is at its coret epitome of "peasant cooking". They just applied scientific levels of refinement and philosophy to it. It is all of the sort of stuff my Gramma would cook for me, but taken to professional levels. She would make sole in a mayonnaise sauce with parsley butter potatoes, panfried trout with lemon and capers, schnitzel with fried potatoes, steak fried in butter with homemade French fries, Hungarian goulash, or a simple roast chicken with beautiful fresh herbs. At Christmas, she would make us the traditional Danish Christmas dinner that my grandfather grew up with, a whole leg of roast pork with crackling, and baby potatoes roasted in butter and sugar.
My "signature dish" is probably my various versions of braised beef short ribs. You take a tough, fatty, cheap cut of beef and through love, technique, time, and the help of some wine, stock, root vegetables, and herbs transform it into something melt in your mouth tender with a rich sauce. It is "transformative cooking".
A lot of my other dishes well-known to guests are similarly braises, like Milanese Osso Buco, Brasato al Barolo (Northern Italian Pot Roast made using real nice local Barolo red wine), Pappardelle with Bolognese Sauce, Coq au Vin, Duck Confit and a Cassoulet of Beans.
I also love to grill and barbecue. I learned from my Dad that everyone always enjoys a family cookout with some nice steaks in the summer. I have a charcoal grill/BBQ/smoker and will make real Central Texas-style BBQ with it eg. Brisket, Beef Ribs. (Central Texas BBQ is descended from the meat smoking traditions of late 19th Century German and Czech immigrants).
I also love to cook fish. Many of my fondest memories of those post-movie lunches with my Dad are of beautiful fresh fish, like Arctic Char. We went to Mexico when I was 5 and we went off resort for some authentic local food and found a beautiful restaurant on a mountain. Seeing white English-speaking tourists, the very gracious waiter offered to get me an American style burger and fries. I said no thank you and ordered the local blackened red snapper off the menu.
Favourite Restaurant Meal
With respect to the post-movie meals with my Dad, my fondest memory and possibly the greatest fine dining meal I have had in my life was when we went to an old local fine dining institution for dinner one time when I was 13 or 14. My Gramps had passed, and my Mom and Grandma were out of town for a bridal shower, so it was just me and him for the weekend. The restaurant was situated in a beautiful old Victorian house on the edge of the city. It had just changed owners. The new owner was a German chef. After being an executive chef in hotels and the like, this was his first time owning his own restaurant and the passion showed. My Dad ordered for me and I still remember every course like it was yesterday. My starter was a "deconstructed" Caesar salad - the romaine head was grilled whole and served with a large round of crispy pancetta and a slice of toasted fresh bread instead of croutons. Then I had the rack of lamb which was roasted with rosemary and paired with Port sauce. It was the first time I had lamb and have loved it ever since. For dessert, I had the cappuccino creme brulee, which came with crunchy chocolate covered espresso beans. It was phenomenal from beginning to end.
Sadly, the chef retired and the building was sold to some hack developers who turned it into a mediocre pub with bad food for suburbanite Boomers who want to get drunk and can walk home afterwards. The beautiful antique hardwood trim was painted black and a faux wine cellar (you don't store wine in front of big windows) installed in the elegant old parlour room where I had my life changing experience.
EDIT: Oops, I did not intend for this post to be this long, I guess I just have a lot I would love to discuss on these topics, hence the thread!
I have added headings to make my manifesto easier to navigate.