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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Writing
Laundry
Recipes
French
Write
Stories
Wanted

More quotes by Thomas Keller

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And don't forget music - music in the kitchen is an essential ingredient!
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You're getting to know who the great chefs are through their books.
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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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When I go out to eat, it's usually something moderate in style.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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Success is measured by the memories you create.
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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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A kaiseki meal is like that, very small courses over a long period of time.
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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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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.
Thomas Keller
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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 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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We rely on our purveyors to tell us what's available and what's good.
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My childhood wasn't full of wonderful culinary memories.
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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
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One of the problems with writing a cookbook is that recipes exist in the moment.
Thomas Keller
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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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