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

Change background

T
T
T

Change font

TAGS & TOPICS

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

More quotes by Thomas Keller

Image
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.
Thomas Keller
Image
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
Image
This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.
Thomas Keller
Image
I guess the main source of stress for me is the stress I put on myself.
Thomas Keller
Image
Success is measured by the memories you create.
Thomas Keller
Image
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
Image
Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
Image
My childhood wasn't full of wonderful culinary memories.
Thomas Keller
Image
When I go out to eat, it's usually something moderate in style.
Thomas Keller
Image
I came to understand that the words executive and corporate never belong next to the word chef.
Thomas Keller
Image
We rely on our purveyors to tell us what's available and what's good.
Thomas Keller
Image
We go through our careers and things happen to us. Those experiences made me what I am.
Thomas Keller
Image
In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
Image
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.
Thomas Keller
Image
I drank more wine when I wasn't working as much, to be honest.
Thomas Keller
Image
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.
Thomas Keller
Image
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
Image
I think every young cook wants to write a book.
Thomas Keller
Image
And don't forget music - music in the kitchen is an essential ingredient!
Thomas Keller
Image
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.
Thomas Keller