Quote

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

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
Inspiration
Century
Rumination
Lasts
Legions
Point
Chefs
Last
Legion
True
Provoking
Thought
Chef
Believe
Extraordinary

More quotes by 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
A kaiseki meal is like that, very small courses over a long period of time.
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
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
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
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
Some of the recipes in the book have evolved for us. Many haven't.
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
One of the problems with writing a cookbook is that recipes exist in the moment.
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
When I go out to eat, it's usually something moderate in style.
Thomas Keller
Image
We go through our careers and things happen to us. Those experiences made me what I am.
Thomas Keller
Image
Anyone can make a good roast chicken.
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
You're getting to know who the great chefs are through their books.
Thomas Keller
Image
I came to understand that the words executive and corporate never belong next to the word chef.
Thomas Keller
Image
My childhood wasn't full of wonderful culinary memories.
Thomas Keller
Image
We rely on our purveyors to tell us what's available and what's good.
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
Success is measured by the memories you create.
Thomas Keller