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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Success is measured by the memories you create.
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Some of the recipes in the book have evolved for us. Many haven't.
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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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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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My childhood wasn't full of wonderful culinary memories.
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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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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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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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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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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.
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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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I guess the main source of stress for me is the stress I put on myself.
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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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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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