You probably already know that Chef Thomas Keller is The Godfather of classic French cuisine in America (if you didn’t, you owe him his cut). When the rest of the industry was still scoffing at the idea of vacuum sealed, poached food, Chef Keller was literally writing the book on it. The sous-vide (from the French meaning “under vacuum”) method is now de rigueur (from the French meaning “if you don’t know, now you know”) in professional kitchens all over the nation.

He’s the only American chef to run two 3-star Michelin restaurants simultaneously (Per Se and The French Laundry). To top off his already richly blessed career, last month Chef Keller was awarded the fanciest title given to French Chefs, a Chevalier in the French Legion of Honor, presented to him by the gold standard of all French Chefs, Chef Paul Bocuse (of Bocuse D’or fame).

Even with all his accomplishments, years of inspring young chefs, legendary meals, he still keeps it hella real as is evident in the plaque above which is displayed in both Per Se and The French Laundry.