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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
Food
Around
Best
Might
Make
Burger
Burgers
Hamburgers
Fast
More quotes by Thomas Keller
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.
Thomas Keller
We rely on our purveyors to tell us what's available and what's good.
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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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I drank more wine when I wasn't working as much, to be honest.
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And don't forget music - music in the kitchen is an essential ingredient!
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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.
Thomas Keller
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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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.
Thomas Keller
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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Some of the recipes in the book have evolved for us. Many haven't.
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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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I guess the main source of stress for me is the stress I put on myself.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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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My childhood wasn't full of wonderful culinary memories.
Thomas Keller
I came to understand that the words executive and corporate never belong next to the word chef.
Thomas Keller
You're getting to know who the great chefs are through their books.
Thomas Keller