Quote

I think every young cook wants to write a book.

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
Young
Book
Writing
Every
Think
Cook
Thinking
Cooks
Wants
Write

More quotes by Thomas Keller

Image
You're getting to know who the great chefs are through their books.
Thomas Keller
Image
I drank more wine when I wasn't working as much, to be honest.
Thomas Keller
Image
Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
Image
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
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
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
Thomas Keller
Image
A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational it should be a guide.
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
Image
I guess the main source of stress for me is the stress I put on myself.
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
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
Image
I came to understand that the words executive and corporate never belong next to the word chef.
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
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
Image
The media builds you up, and then it tears you down.
Thomas Keller
Image
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
Image
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
Image
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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 wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
Thomas Keller