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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
Period
Periods
Courses
Small
Long
Time
Like
Meal
Meals

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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 guess the main source of stress for me is the stress I put on myself.
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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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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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 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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I think every young cook wants to write a book.
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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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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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One of the problems with writing a cookbook is that recipes exist in the moment.
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You're getting to know who the great chefs are through their books.
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My childhood wasn't full of wonderful culinary memories.
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When I go out to eat, it's usually something moderate in style.
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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The media builds you up, and then it tears you down.
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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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We rely on our purveyors to tell us what's available and what's good.
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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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