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
Great
Gratification
Routine
Maintain
Challenge
Everyday
Derive
Deep
Endlessly
Challenges
Mundane
Passion
Repeated

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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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 like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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You're getting to know who the great chefs are through their books.
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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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When I go out to eat, it's usually something moderate in style.
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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 wanted to learn everything I could about what it takes to be a great chef. It was a turning point 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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A kaiseki meal is like that, very small courses over a long period of time.
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.
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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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My childhood wasn't full of wonderful culinary memories.
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I think every young cook wants to write a book.
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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.
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Some of the recipes in the book have evolved for us. Many haven't.
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 drank more wine when I wasn't working as much, to be honest.
Thomas Keller