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I drank more wine when I wasn't working as much, to be honest.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Much
Drank
Wine
Wasn
Honest
Working

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I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.
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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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Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.
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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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A kaiseki meal is like that, very small courses over a long period of time.
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Success is measured by the memories you create.
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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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Anyone can make a good roast chicken.
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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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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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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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We rely on our purveyors to tell us what's available and what's good.
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I think every young cook wants to write a book.
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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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Repetition is the mother of perfection. If there is true perfection, it's about doing something over and over again. I truly think that if somebody does a recipe they've never done before and gets it right, they're probably more lucky than they are talented.
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The media builds you up, and then it tears you down.
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