Keller's Road Back to LA

Before the Michelin stars, the French Laundry, Per Se, the cookbooks, fine china, movies and general awe-inspiring career, Thomas Keller was just another chef in LA trying to make ends meet. "For 19 months, things were pretty difficult. I was basically out of work and living day to day on credit cards and money I could make on olive oil and cooking private dinners. I remember standing at the end of the row at Gelson's and Bristol Farms and peddling olive oil to whoever walked by." The chef reflects on the old days after announcing Bouchon and Bouchon Bakery coming to Beverly Hills next year. [LAT/ELA]