1. P L A Y B I L L ®
The Culinary Institute of America
Hyde Park, NY
Monday, May 13, 2013
2:30PM

2. A Note From Chef
I am honored to be here with all of you and my team, many of whom are CIA
alumni. It’s a privilege, and I thank you for the opportunity.
You often hear it said that restaurants are like theater, with a front of the house, a
behind-the-scenes crew, a colorful cast of characters, a creative script.
In many ways, it’s a fitting metaphor. But today we thought we’d take it literally.
We thought about doing a demonstration. But how many cooking demonstra-
tions have you seen? Dozens? Hundreds? Thousands? The point is: lots. You’ve
watched. You’ve learned. You have practiced and refined.
Rather than subject you to more of the same-old, we thought we’d try to show you
something real and different. Something that you might have never seen before
in a theatrical setting. And so, for our demonstration, we offer you a play.
Our goal in the culinary theater is to present to you an intimate look at service in
one of our restaurants. It’s a performance that involves a great number of actors:
in the kitchen, in the dining room, and beyond.
So many people are a part of our restaurants. Not only by the stove and at your
tableside but in the nearby farms and fields. They are the fishermen, farmers,
foragers and gardeners who provide us with their finest meats and produce and
furnish us with the day’s freshest catch. What they all share is a commitment to
excellence that shines through in the ingredients they bring to our kitchen: the
building blocks of the food we serve and eat.
The name of the performance Sense of Urgency, comes from the wording on a
smallplaquethathangsunderthekitchenclockthroughoutall of our restaurants.
A sense of urgency. It’s something I ask my team to come to work with each day,
and it goes beyond just making sure we are prepared and ready to serve. It's about
speed, but it also means investing what we do with a sense of importance. Great
cooking is the accumulation of countless tiny tasks. Taken in isolation, these
tasks might seem minimal. But each and every one of them is vital to the whole.
And performing them with urgency heightens their significance even more.
So with that, I offer you our demonstration. A performance that, we hope, will
seem very true to life.
I remain in your service.
With Special Thanks To:
Dr. Tim Ryan, Sharon Matyas, Andrew Spadaro, Ed Bakter, Stephan Hengst,
Jeff Levine, Hans Zimmer, Chris Storer, Andrew Wehde, Whitehouse Post, GNS
Group, NMR, the staff & faculty of the CIA, Antonio Begonja, the TKRG team, the
cast & crew, AND most of all, the students of the CIA

3. WHO’S WHO IN THE CAST
Kitchen Cast
Chef/Owner...................................................................Thomas Keller
Pastry Chef.................................................................Sébastien Rouxel
Executive Sous Chef/SAS ..............................................Rory Herrmann
Chef de Partie Saucier .......................................................Grant Achatz
Chef de Partie Poissonnier............................................Jonathan Benno
Chef de Partie Canapé..........................................................Eli Kaimeh
Chef de Partie Salade et Fromage..........................................Devin Knell
Chef de Partie Pâtisserie....................................................Elwyn Boyles
CIA Extern................................................................Kwame Onwuachi
Dining Room Cast
Maitre d’ .........................................................................Larry Nadeau
Sommelier..................................................................Michel Couvreux
Captain................................................................................Greg Ryan
Captain.............................................................................Alicia Boyes
Kitchen Server.................................................................Daniel Gorlas
Expeditor....................................................................... Brian Schmid
Farmer/Purveyor Cast
Diane St. Clair of Animal Farm
Rick Bishop of Mountain Sweet Berry Farm
Aaron Keefer of The French Laundry Garden
Ingrid Bengis of Ingrid Bengis Seafood
Ariane Daguin of D’Artagnan
Keith Martin of Purebred Lamb
Mateo Kehler of Jasper Hill Farm
Rick & Michael Mast of Mast Brothers Chocolate
Sense of Urgency
A One Act Play by Thomas Keller
Directed by Rory Herrmann
A night in a three Michelin—star restaurant preparing for a busy service, the
kitchen is in full swing, with Chef Thomas Keller leading his brigade. We observe
the process of execution and the importance of relationships between the pur-
veyors, farmers and craftsmen of the products these chefs will use to serve their
guests.

4. c h e f ’ s t a s t i n g m e n u | 1 3 M a y 2 0 1 3
PRIX F IXE 270 .00 | SERVICE INCLUDED
6 6 4 0 W A S H I N G T O N S T R E E T , Y O U N T V I L L E C A 9 4 5 9 9 7 0 7 . 9 4 4 . 2 3 8 0
“OYSTERS AND PEARL S”
“Sabayon” of Pearl Tapioca with Island Creek Oysters
and White Sturgeon Caviar
SALAD OF RICK BISHOP’S SPIGARELLO BROCCO LI
New Crop Potatoes, Sweet Garlic “Bavarois,” Aerated Parmesan,
Niçoise Olives and Arugula
GUL F COAST COBIA “PAST RAMI”
Green Tomato “Mostarda,” Pickled Young Beets, Caraway Seed Wafer
and Thousand Island “Mousseline”
“PEAS AND CARROT S”
Sweet Butter-Poached Maine Lobster, French Laundry Garden Carrots,
Sugar Snap Peas and Sweet Carrot Emulsion
PERIGORD T RUF FL E-CRUST ED CAL IFORNIA SQUAB
Sautéed Moulard Duck Foie Gras, Poached Bing Cherries
and Harukei Turnips
“SELLE ET POIT RINE” OF EL YSIAN FIELDS FARM LAMB
24 Hour Morel Mushroom “Conserva,” Sunchoke “Pudding”
and Wild Ramps
JASPER HIL L FARM’S “WILLOUGHBY”
Royal Blenheim Apricots, Young Fennel Bulb, Griddled “Pain d’Épices,”
Crispy Green Almonds and Whipped Napa Wildflower Honey
KENDALL FARMS CRÈME FRAÎCHE SHERBET
Yountville Strawberries and Wild Pepper Shortbread
SALT ED CARAMEL “GANACHE” AND POPCORN PURÉE
with Mast Brothers Chocolate Ice Cream
MIGNARDISES

5. THE CREW
Thomas Keller
Chef/Owner, The French Laundry,CIA Board Member
Thomas Keller is an American chef, restaurateur,
and award-winning cookbook author. His accolades
include consecutive “Best Chef” awards from the
James Beard Foundation and “Chef of the Year” by
the Culinary Institute of America. He is also the
only American-born chef to hold multiple three
star ratings by the Michelin Guide. In March
2011, he was inducted into the Legion of Honor as
a Chevalier by French President Nicolas Sarkozy.
Director
Rory Herrmann
Chef de Cuisine
Bouchon
Producer
Sarah Adler
Director of
Communications
TKRG
Culinary
Producer
Devin Knell
Chef de Cuisine
TKRG
Assoc.
Producer
Gerald
San Jose
Communications
Manager
TKRG
Set Designer
Angela Johnson
Culinary Liaison
Bouchon
Production
Asst.
Kim Suzuka
Manager
Bouchon Bakery
CIA Alumna

7. MEET THE CAST
Grant Achatz
Chef/Owner
Alinea, Next & The Aviary
CIA Alumnus
Jonathan Benno
Executive Chef
Lincoln Ristorante
CIA Alumnus
Sébastien Rouxel
Executive Pastry Chef
TKRG
Eli Kaimeh
Chef de Cuisine
Per Se
CIA Alumnus

8. INSPIRING CULINARY EXCELLENCE
BocusedOrUSAFoundation BocusedOrUSA
www.BocusedOrUSA.org

9. MEET THE CAST
Elwyn Boyles
Pastry Chef of Fine Dining
TKRG
Kwame Onwuachi
CIA Extern
Larry Nadeau
Maitre d’
The French Laundry
Michel Couvreux
Head Sommelier
Per Se

10. MEET THE CAST
Greg Ryan
Maitre d'
Per Se
alicia Boyes
Concierge
Per Se
CIA Alumna
Daniel Gorlas
Kitchen Server
Per Se
CIA Alumnus
Brian Schmid
Dining Room Expeditor
Per Se
CIA Alumnus

11. 13AC2637_Finesse-CopperCore_1.pgs 03.28.2013 16:24 /mnt/sol1/JOBS/UNKNOWN_JOBSKYMC
Signature constitutes approval of color, copy, layout, & die.
NAC NORTH AMERICAN COLOR, INC.
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12. MEET THE CAST
Diane St. Clair
Animal Farm
Rick Bishop
Mountain Sweet Berry Farm
Aaron Keefer
Culinary Gardener
The French Laundry
CIA Alumnus
Ingrid Bengis
Ingrid Bengis Seafood

13. Keith Martin
Purebred Lamb
Mateo Kehler
Jasper Hill Farm
Ariane Daguin
D’Artagnan
Rick & Michael Mast
Mast Brothers Chocolate
MEET THE CAST

14. OVER
©CUP4CUP
w w w . c u p 4 c u p . c o m

15. C O R E VA L U E S
The Thomas Keller Restaurant Group is more than a group of restaurants
dedicated to quality food and exemplary service. We are a group of individuals committed
to the common goal of creating fond memories for our guests and ourselves, elevating the standards
and expectations of the restaurant industry and developing a secure and ideal work environment.
To achieve these goals we must all work at them tirelessly, fearlessly and with
the following values deeply imbued in our core.
M O D E S T Y
Work toward achieving greatness, but maintain humility.
I N T E G R I T Y
Use your best judgment; perform your work selflessly, honestly and caringly.
R E S P E C T
Show respect for our peers, our supervisors our industry and our guests.
R E S P O N S I B I L I T Y
Recognize and embrace the responsibility we have to our peers, our supervisors,
our critics, our industry and ourselves to uphold the success we have achieved.
AWA R E N E S S
Keep an open mind. Recognize innovation and realize inspiration,
which will result in evolution and growth.
I N I T I AT I V E
Have the courage to take initiative and the conviction to follow through.
Search for new ideas and means of improvement.
C O L L A B O R AT I O N
Work together to achieve results that are greater than those you can achieve alone.
C O N S I S T E N C Y
Maintain our standards of quality moment to moment, day to day, and year to year.
I M PA C T
Make a positive difference in the experience of our guests and those around us.
S U C C E S S
Create fond memories for our guests and each other.
T R U S T
The confidence that we are all looking out for each other’s best interests.
L E G A C Y
Establish a benefit to the guest, the restaurant or the company that outlives us.

16. The Culinary Institute
of America
salutes the
Thomas Keller
Restaurant Group
FOLLOW US ON @CIACulinary & @CHEF_KELLER
FOLLOW US ON /CIAChef & /CHEFTHOMASKELLER