Quote

We go through our careers and things happen to us. Those experiences made me what I am.

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
Experiences
Careers
Happen
Happens
Made
Things

More quotes by Thomas Keller

Image
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
Image
When I go out to eat, it's usually something moderate in style.
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
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
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
Image
We rely on our purveyors to tell us what's available and what's good.
Thomas Keller
Image
My childhood wasn't full of wonderful culinary memories.
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
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.
Thomas Keller
Image
I came to understand that the words executive and corporate never belong next to the word 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
You're getting to know who the great chefs are through their books.
Thomas Keller
Image
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
Thomas Keller
Image
Anyone can make a good roast chicken.
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
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
Thomas Keller
Image
One of the problems with writing a cookbook is that recipes exist in the moment.
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 wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
Thomas Keller