Quote

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.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Feelings
Gratifying
Someone
Mechanics
Give
Mechanic
Giving
Wanting
Something
Wasn
Really
Turn
Feeling
Turns
Resonated

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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.
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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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You're getting to know who the great chefs are through their books.
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I think every young cook wants to write a book.
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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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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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But once in a while you might see me at In and Out Burger they make the best fast food hamburgers around.
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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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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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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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I guess the main source of stress for me is the stress I put on myself.
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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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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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