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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.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Burgers
Hamburgers
Fast
Food
Around
Best
Might
Make
Burger

More quotes by Thomas Keller

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One of the problems with writing a cookbook is that recipes exist in the moment.
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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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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 wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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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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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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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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You're getting to know who the great chefs are through their books.
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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 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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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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Success is measured by the memories you create.
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I think every young cook wants to write a book.
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Some of the recipes in the book have evolved for us. Many haven't.
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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We go through our careers and things happen to us. Those experiences made me what I am.
Thomas Keller
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I guess the main source of stress for me is the stress I put on myself.
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A kaiseki meal is like that, very small courses over a long period of time.
Thomas Keller