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

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Purveyors
Rely
Available
Tell
Good

More quotes by Thomas Keller

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Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
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When I go out to eat, it's usually something moderate in style.
Thomas Keller
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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.
Thomas Keller
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One of the problems with writing a cookbook is that recipes exist in the moment.
Thomas Keller
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And don't forget music - music in the kitchen is an essential ingredient!
Thomas Keller
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I drank more wine when I wasn't working as much, to be honest.
Thomas Keller
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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
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A kaiseki meal is like that, very small courses over a long period of time.
Thomas Keller
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I guess the main source of stress for me is the stress I put on myself.
Thomas Keller
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I think every young cook wants to write a book.
Thomas Keller
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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.
Thomas Keller
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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.
Thomas Keller
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I came to understand that the words executive and corporate never belong next to the word chef.
Thomas Keller
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Anyone can make a good roast chicken.
Thomas Keller
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The media builds you up, and then it tears you down.
Thomas Keller
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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
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You're getting to know who the great chefs are through their books.
Thomas Keller
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
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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.
Thomas Keller
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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.
Thomas Keller