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

More quotes by Thomas Keller

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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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When I go out to eat, it's usually something moderate in style.
Thomas Keller
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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.
Thomas Keller
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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.
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 think every young cook wants to write a book.
Thomas Keller
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The media builds you up, and then it tears you down.
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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You're getting to know who the great chefs are through their books.
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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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
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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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One of the problems with writing a cookbook is that recipes exist in the moment.
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
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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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My childhood wasn't full of wonderful culinary memories.
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