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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

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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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I guess the main source of stress for me is the stress I put on myself.
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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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I came to understand that the words executive and corporate never belong next to the word chef.
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A kaiseki meal is like that, very small courses over a long period of time.
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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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And don't forget music - music in the kitchen is an essential ingredient!
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Anyone can make a good roast chicken.
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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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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 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 drank more wine when I wasn't working as much, to be honest.
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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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One of the problems with writing a cookbook is that recipes exist in the moment.
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I think every young cook wants to write a book.
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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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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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