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
Someone
Mechanics
Give
Mechanic
Giving
Wanting
Something
Wasn
Really
Turn
Feeling
Turns
Resonated
Feelings
Gratifying

More quotes by Thomas Keller

Image
One of the problems with writing a cookbook is that recipes exist in the moment.
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
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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
Success is measured by the memories you create.
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
When I go out to eat, it's usually something moderate in style.
Thomas Keller
Image
A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational it should be a guide.
Thomas Keller
Image
Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.
Thomas Keller
Image
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
Thomas Keller
Image
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.
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
But once in a while you might see me at In and Out Burger they make the best fast food hamburgers around.
Thomas Keller
Image
In any restaurant of this caliber, the chefs are in the same position, building relationships.
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
We go through our careers and things happen to us. Those experiences made me what I am.
Thomas Keller
Image
You're getting to know who the great chefs are through their books.
Thomas Keller
Image
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
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
Anyone can make a good roast chicken.
Thomas Keller