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I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Everything
Great
Chef
Turning
Takes
Point
Learn
Wanted

More quotes by Thomas Keller

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We rely on our purveyors to tell us what's available and what's good.
Thomas Keller
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Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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.
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And don't forget music - music in the kitchen is an essential ingredient!
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You're getting to know who the great chefs are through their books.
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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
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I guess the main source of stress for me is the stress I put on myself.
Thomas Keller
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My childhood wasn't full of wonderful culinary memories.
Thomas Keller
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They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.
Thomas Keller
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We go through our careers and things happen to us. Those experiences made me what I am.
Thomas Keller
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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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Anyone can make a good roast chicken.
Thomas Keller
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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.
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I came to understand that the words executive and corporate never belong next to the word chef.
Thomas Keller
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Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
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A kaiseki meal is like that, very small courses over a long period of time.
Thomas Keller
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Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.
Thomas Keller
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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
Thomas Keller
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller