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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
Food
Forget
Music
Ingredient
Ingredients
Kitchen
Essential
Essentials

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When I go out to eat, it's usually something moderate in style.
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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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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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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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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 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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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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I guess the main source of stress for me is the stress I put on myself.
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I think every young cook wants to write a book.
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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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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 drank more wine when I wasn't working as much, to be honest.
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We rely on our purveyors to tell us what's available and what's good.
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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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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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Success is measured by the memories you create.
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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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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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A kaiseki meal is like that, very small courses over a long period of time.
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