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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.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Face
Faces
Energy
Capabilities
Better
Chef
Different
Capability
Thing
Staff
Going
Product
Products

More quotes by Thomas Keller

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My childhood wasn't full of wonderful culinary memories.
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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.
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Some of the recipes in the book have evolved for us. Many haven't.
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You're getting to know who the great chefs are through their books.
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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.
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When I go out to eat, it's usually something moderate in style.
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I drank more wine when I wasn't working as much, to be honest.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.
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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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This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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.
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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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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We go through our careers and things happen to us. Those experiences made me what I am.
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Anyone can make a good roast chicken.
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A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational it should be a guide.
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I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a mom who worked in the restaurant business, I spent a lot of time fending for myself, eating alone - and recognizing how eating together made all the difference.
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