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

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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A kaiseki meal is like that, very small courses over a long period of time.
Thomas Keller
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Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
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It wasn't about mechanics it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.
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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Success is measured by the memories you create.
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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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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And don't forget music - music in the kitchen is an essential ingredient!
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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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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I think every young cook wants to write a book.
Thomas Keller
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My childhood wasn't full of wonderful culinary memories.
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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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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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
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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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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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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 write about what we were doing at the French Laundry, the recipes and the stories.
Thomas Keller