The French Laundry | Corey Lee | Talks at Google

TL;DR

Chef Corey talks about his career, opening his new restaurant, Benu, and the challenges and inspirations behind it.

Transcript

Cynthia: Good afternoon, we are thrilled today to welcome Chef de Cuisine of the French Laundry. He's been hard at work the last few months putting the finishing touches on his new restaurant Benu which is set to open later this summer. Corey started his career at the age of 17 at Blue Ribbon Sushi in New York in the dining room actually. But he so... Read More

Key Insights

• 🤗 Opening a new restaurant involves extensive collaboration with professionals from various fields, including architects, designers, and engineers.
• 🖐️ The design and concept of a restaurant play a crucial role in creating a unique and memorable dining experience.

Questions & Answers

Q: How did Corey's background in the dining room shape his career as a chef?

Corey started as a dining room staff member but soon discovered his passion and skills were better suited for the kitchen, leading him to work at some of the greatest restaurants in the world.

Q: How did Corey and his team choose the name and design for Benu?

After extensive research and collaborations with designers, Corey settled on the name "Benu," an Egyptian word representing rebirth and renewal. The design process for the logo involved combining different fonts to create a cohesive and symbolic representation of the culinary process.

Q: How does Corey ensure the consistency and quality of his restaurant when he can't be there all the time?

Corey believes in empowering his staff and fostering a team that understands and upholds his standards. By creating an environment of shared responsibility and reinforcing the restaurant's values, Corey ensures consistency even when he can't be present.

Q: What can customers expect from the menu at Benu?

Benu will offer both a tasting menu and an à la carte menu. The tasting menu, consisting of 9 to 14 courses, will provide a full and elaborate dining experience. The à la carte menu will allow customers to choose their preferred dishes and customize their dining experience.

Summary & Key Takeaways

• Corey shares his journey from starting as a dining room staff member to becoming the Chef de Cuisine at the French Laundry and opening his own restaurant, Benu.

• He discusses the process of opening a new restaurant and the importance of guidance and support from industry professionals.

• Corey talks about the design and concept of Benu, including collaborations with designers for porcelain and utensil rests.