I started an olive oil company , Evo, with a little bit of money I'd saved, and I thought, maybe I'll go into retail...I'd be in a supermarket, at the end of the counter, shouting 'Wanna try some olive oil?' For a chef who had known the glories of Paris and New York, hawking olive oil in LA was a miserable comedown. But Keller did not lose his moorings; he just kept telling himself, over and over, this is not (all) I can do.

— Thomas Keller, Chef  

  • Save this Post to Scrapbook

Leave a Reply

Your email address will not be published. Required fields are marked *