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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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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
True
Provoking
Thought
Chef
Believe
Extraordinary
Inspiration
Century
Rumination
Lasts
Legions
Point
Chefs
Last
Legion

More quotes by 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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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The media builds you up, and then it tears you down.
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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When I go out to eat, it's usually something moderate in style.
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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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 like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
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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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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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I guess the main source of stress for me is the stress I put on myself.
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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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 came to understand that the words executive and corporate never belong next to the word chef.
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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
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My childhood wasn't full of wonderful culinary memories.
Thomas Keller
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I drank more wine when I wasn't working as much, to be honest.
Thomas Keller