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

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Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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The media builds you up, and then it tears you down.
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I guess the main source of stress for me is the stress I put on myself.
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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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Some of the recipes in the book have evolved for us. Many haven't.
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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.
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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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A kaiseki meal is like that, very small courses over a long period of time.
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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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Success is measured by the memories you create.
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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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I think every young cook wants to write a book.
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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 write about what we were doing at the French Laundry, the recipes and the stories.
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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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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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My childhood wasn't full of wonderful culinary memories.
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