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And don't forget music - music in the kitchen is an essential ingredient!

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Ingredients
Kitchen
Essential
Essentials
Food
Forget
Music
Ingredient

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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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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 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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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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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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Some of the recipes in the book have evolved for us. Many haven't.
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When I go out to eat, it's usually something moderate in style.
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I think every young cook wants to write a book.
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I guess the main source of stress for me is the stress I put on myself.
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The media builds you up, and then it tears you down.
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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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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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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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A kaiseki meal is like that, very small courses over a long period of time.
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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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I drank more wine when I wasn't working as much, to be honest.
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Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
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You're getting to know who the great chefs are through their books.
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We rely on our purveyors to tell us what's available and what's good.
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