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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 guess the main source of stress for me is the stress I put on myself.
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Success is measured by the memories you create.
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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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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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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 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.
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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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But once in a while you might see me at In and Out Burger they make the best fast food hamburgers around.
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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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Some of the recipes in the book have evolved for us. Many haven't.
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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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I drank more wine when I wasn't working as much, to be honest.
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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 wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
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I think every young cook wants to write a book.
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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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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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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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You're getting to know who the great chefs are through their books.
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