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I think every young cook wants to write a book.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Think
Cook
Thinking
Cooks
Wants
Write
Young
Book
Writing
Every

More quotes by Thomas Keller

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We rely on our purveyors to tell us what's available and what's good.
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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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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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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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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The media builds you up, and then it tears you down.
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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You're getting to know who the great chefs are through their books.
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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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.
Thomas Keller
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Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
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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Anyone can make a good roast chicken.
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.
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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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My childhood wasn't full of wonderful culinary memories.
Thomas Keller
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We go through our careers and things happen to us. Those experiences made me what I am.
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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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