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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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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Periods
Courses
Small
Long
Time
Like
Meal
Meals
Period

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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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I came to understand that the words executive and corporate never belong next to the word chef.
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But once in a while you might see me at In and Out Burger they make the best fast food hamburgers around.
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We rely on our purveyors to tell us what's available and what's good.
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My childhood wasn't full of wonderful culinary memories.
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Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.
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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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Anyone can make a good roast chicken.
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The media builds you up, and then it tears you down.
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When I go out to eat, it's usually something moderate in style.
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I think every young cook wants to write a book.
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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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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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I drank more wine when I wasn't working as much, to be honest.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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Some of the recipes in the book have evolved for us. Many haven't.
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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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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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Success is measured by the memories you create.
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