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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
Moderates
Usually
Style
Something
Moderate

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Some of the recipes in the book have evolved for us. Many haven't.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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Success is measured by the memories you create.
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This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.
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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.
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A kaiseki meal is like that, very small courses over a long period of time.
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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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I think every young cook wants to write a book.
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And don't forget music - music in the kitchen is an essential ingredient!
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The media builds you up, and then it tears you down.
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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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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I guess the main source of stress for me is the stress I put on myself.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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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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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