Thomas Keller Quotes

A kaiseki meal is like that, very small courses over a long period of time.
But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.
Food should be fun.
Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.
I drank more wine when I wasn't working as much, to be honest.
I have no formal culinary training, right.
I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
I think every young cook wants to write a book.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.
It's one thing you aspire to: someday, you'll be able to write a book.
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
My childhood wasn't full of wonderful culinary memories.
My favorite wines are Zinfandels.
No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.
Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
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AuthorName
Thomas Keller
Profession
Chef
BirthDate
14 October, 1955
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