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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
Drank
Wine
Wasn
Honest
Working
Much

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I think every young cook wants to write a book.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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.
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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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A kaiseki meal is like that, very small courses over a long period of time.
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I came to understand that the words executive and corporate never belong next to the word chef.
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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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I guess the main source of stress for me is the stress I put on myself.
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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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We rely on our purveyors to tell us what's available and what's good.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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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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Success is measured by the memories you create.
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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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Anyone can make a good roast chicken.
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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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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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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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My childhood wasn't full of wonderful culinary memories.
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