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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
Essentials
Food
Forget
Music
Ingredient
Ingredients
Kitchen
Essential

More quotes by Thomas Keller

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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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You're getting to know who the great chefs are through their books.
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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 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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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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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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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 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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The media builds you up, and then it tears you down.
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When I go out to eat, it's usually something moderate in style.
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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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This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.
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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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One of the problems with writing a cookbook is that recipes exist in the moment.
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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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My childhood wasn't full of wonderful culinary memories.
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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 guess the main source of stress for me is the stress I put on myself.
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