Quote

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
Time
Like
Meal
Meals
Period
Periods
Courses
Small
Long

More quotes by Thomas Keller

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I think every young cook wants to write a book.
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You're getting to know who the great chefs are through their books.
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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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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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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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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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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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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We rely on our purveyors to tell us what's available and what's good.
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And don't forget music - music in the kitchen is an essential ingredient!
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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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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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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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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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