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When I go out to eat, it's usually something moderate in style.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Moderate
Moderates
Usually
Style
Something

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I think every young cook wants to write a book.
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Anyone can make a good roast chicken.
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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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A kaiseki meal is like that, very small courses over a long period of time.
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We rely on our purveyors to tell us what's available and what's good.
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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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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.
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I guess the main source of stress for me is the stress I put on myself.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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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.
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The media builds you up, and then it tears you down.
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Success is measured by the memories you create.
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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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My childhood wasn't full of wonderful culinary memories.
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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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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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