Finesse

I love everything about it Yes you have to pay for the actual magazinebut who cares Its 2 bucks to read the thoughts of the immaculate Thomas Keller Plus if you cant zoom in or blah blah blah it offers a text version Duh You must not be a chef or a fan of his work to complain I highly recommend this app                 Amazing

Unfortunately the magazine feels like one giant advertisement The articles dont say much and I often feel like they end just when they start to get good Anything written about the restaurants feels like an ad in Sunset magazine The recipes were good but if you own the cookbooks you wont see many new ones here Hopefully the next issue establishes a better sense of direction instead of shamelessly advertising the TKG restaurants           Disappointed until I got to the recipes

Terrible messaging from a wonderful chef The app says it free but once you download it you have to pay for the content You should know better Provide your customer with an experience worth their time and they will gladly pay Provide less than ypur reputation deserves and your reputation will suffer This product was not honest in its presentation You would never do that on your menu     Disappointment

As a professional Chef in the trenches so to speak It is my job to be a standard bearer with and within my brigade Without exception I have been fortunate to lead a group of professionals that have chosen food as a lifestyle with all the benefits it brings I need inspiration that is not contrived that exists in real time so to speak Finesse gives me those quick glances into a magnetic and dynamic organization that remind me to do better lead better trust train and cook with my team in a fashion that they and our community of customers deserves Thanks to all of the contributors I never knew how far this could possibly go when food tapped me on the shoulder and then KOd me for 30 years Chef John Noel Gilbertson CEC ACE                 As a professional chef in the trenches

Looks brilliant                 Fantastic

Lovely job in many ways as you would expect from Keller but way to selfserving Basically both issues tell you more than you want to know about Kellers restaurants Very little food or what you might learn from him as a home cook or food grower Maybe next issues will contain more useful information After all how much can you talk about yourself        Great Idea Too Much PR Hype