Quote

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
Understand
Japanese
Need
Italian
Needs
French
Kind
Cooking
Really
Anymore
Like
Foundation
Whatever
Cookbook
Whether
Foundations

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I guess the main source of stress for me is the stress I put on myself.
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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 wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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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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A kaiseki meal is like that, very small courses over a long period of time.
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The media builds you up, and then it tears you down.
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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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One of the problems with writing a cookbook is that recipes exist in the moment.
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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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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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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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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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We rely on our purveyors to tell us what's available and what's good.
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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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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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Anyone can make a good roast chicken.
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When I go out to eat, it's usually something moderate in style.
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My childhood wasn't full of wonderful culinary memories.
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