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

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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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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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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.
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We rely on our purveyors to tell us what's available and what's good.
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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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And don't forget music - music in the kitchen is an essential ingredient!
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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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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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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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One of the problems with writing a cookbook is that recipes exist in the moment.
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Anyone can make a good roast chicken.
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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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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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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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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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