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You're getting to know who the great chefs are through their books.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Book
Great
Chefs
Chef
Books
Getting

More quotes by 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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Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.
Thomas Keller
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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.
Thomas Keller
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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.
Thomas Keller
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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.
Thomas Keller
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The media builds you up, and then it tears you down.
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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Some of the recipes in the book have evolved for us. Many haven't.
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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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
Thomas Keller
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I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a mom who worked in the restaurant business, I spent a lot of time fending for myself, eating alone - and recognizing how eating together made all the difference.
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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
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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.
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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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
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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.
Thomas Keller
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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.
Thomas Keller
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I think every young cook wants to write a book.
Thomas Keller