Tim Hollingsworth – Celebrating Luxury and Mundane Food

For a lot of the restaurants, it is time to really rethink the model of a restaurant is today.

This goes against what I do for a living to a certain extent, but, it's very important for people to eat at home together and have nice meals. You've seen a lot of restaurants pivot and offer those offerings to their guests.

We've seen that takeout game definitely stepped up by some of my peers that have really executed great quality products and meals.

Blue Apron offers the ability to get in front of people and encourage them to cook at home.

What you're looking for is designing food that is going to challenged people to a certain extent. Introduce them to new flavors that maybe they haven't been exposed to before.

When you start at the French Laundry, it's a very tough environment. You are not there for a job, you're there to get better every single day.

The number one lesson that I have learned from Chef Thomas Keller is the constant push and drive and that nothing is ever perfect, and second, his ability to help develop chefs versus just cooks.