Quote

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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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Challenges
Mundane
Passion
Repeated
Great
Gratification
Routine
Maintain
Challenge
Everyday
Derive
Deep
Endlessly

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Success is measured by the memories you create.
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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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Anyone can make a good roast chicken.
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Some of the recipes in the book have evolved for us. Many haven't.
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I came to understand that the words executive and corporate never belong next to the word chef.
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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.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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I guess the main source of stress for me is the stress I put on myself.
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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.
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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.
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I think every young cook wants to write a book.
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But once in a while you might see me at In and Out Burger they make the best fast food hamburgers around.
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We rely on our purveyors to tell us what's available and what's good.
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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.
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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.
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When I go out to eat, it's usually something moderate in style.
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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.
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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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.
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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.
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