Thomas Keller, The French Laundry
"There have been many cutlery suitors who tried to attract Keller's attention, but he was never persuaded. 'About a year ago, Harold gave me a MAC knife to test in the kitchen and I have been using it ever since.'
... The thin blade also allows for a straighter cut because there is less 'wedging' within the food when the blade passes through it.'"
- Thomas Keller, "Art Culinaire" #57 Summer 2000
Charlie Trotter, Charlie Trotters
"Trotter likes MAC knife's blades so much he endorsed them. They're stamped, not forged like most other high-end knives, so they're thin, lightweight and precise"
- Charlie Trotter "Food & Wine Magazine" July 2001
Hubert Keller, Fleur de Lys
Eric Ripert, Le Bernardin
the late Jean-Louis Palladin, Jean-Louis Palladin Foundation
"They're always sharp"
- The late Jean-Louis Palladin "Washingtonian" June 1992
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