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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
Around
Best
Might
Make
Burger
Burgers
Hamburgers
Fast
Food

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 wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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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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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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I think every young cook wants to write a book.
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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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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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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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Anyone can make a good roast chicken.
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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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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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When I go out to eat, it's usually something moderate in style.
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Success is measured by the memories you create.
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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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A kaiseki meal is like that, very small courses over a long period of time.
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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 came to understand that the words executive and corporate never belong next to the word chef.
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The media builds you up, and then it tears you down.
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