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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
Whether
Foundations
Understand
Japanese
Need
Italian
Needs
French
Kind
Cooking
Really
Anymore
Like
Foundation
Whatever
Cookbook
More quotes by Thomas Keller
Success is measured by the memories you create.
Thomas Keller
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.
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
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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
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
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
Thomas Keller
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.
Thomas Keller
Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.
Thomas Keller
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.
Thomas Keller
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
Thomas Keller
A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational it should be a guide.
Thomas Keller
You're getting to know who the great chefs are through their books.
Thomas Keller
We rely on our purveyors to tell us what's available and what's good.
Thomas Keller
I guess the main source of stress for me is the stress I put on myself.
Thomas Keller
In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
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.
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
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.
Thomas Keller
