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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.
Thomas Keller
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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Kind
Cooking
Really
Anymore
Like
Foundation
Whatever
Cookbook
Whether
Foundations
Understand
Japanese
Need
Italian
Needs
French
More quotes by Thomas Keller
I think every young cook wants to write a book.
Thomas Keller
One of the problems with writing a cookbook is that recipes exist in the moment.
Thomas Keller
The media builds you up, and then it tears you down.
Thomas Keller
When I go out to eat, it's usually something moderate in style.
Thomas Keller
We rely on our purveyors to tell us what's available and what's good.
Thomas Keller
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.
Thomas Keller
In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
My childhood wasn't full of wonderful culinary memories.
Thomas Keller
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.
Thomas Keller
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
Thomas Keller
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.
Thomas Keller
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.
Thomas Keller
You're getting to know who the great chefs are through their books.
Thomas Keller
Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
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
Success is measured by the memories you create.
Thomas Keller
But once in a while you might see me at In and Out Burger they make the best fast food hamburgers around.
Thomas Keller
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.
Thomas Keller
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.
Thomas Keller
