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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
Wants
Write
Young
Book
Writing
Every
Think
Cook
Thinking
Cooks

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.
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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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A kaiseki meal is like that, very small courses over a long period of time.
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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.
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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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One of the problems with writing a cookbook is that recipes exist in the moment.
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You're getting to know who the great chefs are through their books.
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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We go through our careers and things happen to us. Those experiences made me what I am.
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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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My childhood wasn't full of wonderful culinary memories.
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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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Some of the recipes in the book have evolved for us. Many haven't.
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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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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.
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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.
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The media builds you up, and then it tears you down.
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I guess the main source of stress for me is the stress I put on myself.
Thomas Keller