Quote

We rely on our purveyors to tell us what's available and what's good.

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
Available
Tell
Good
Purveyors
Rely

More quotes by 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
Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
Image
Success is measured by the memories you create.
Thomas Keller
Image
One of the problems with writing a cookbook is that recipes exist in the moment.
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
We go through our careers and things happen to us. Those experiences made me what I am.
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
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
I came to understand that the words executive and corporate never belong next to the word chef.
Thomas Keller
Image
Anyone can make a good roast chicken.
Thomas Keller
Image
You're getting to know who the great chefs are through their books.
Thomas Keller
Image
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.
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
The media builds you up, and then it tears you down.
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
And don't forget music - music in the kitchen is an essential ingredient!
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
Image
When I go out to eat, it's usually something moderate in style.
Thomas Keller
Image
My childhood wasn't full of wonderful culinary memories.
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