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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.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Shouldn
Inspirational
Must
Blueprint
Cookbook
Blueprints
Recipes
Guide
Guides

More quotes by Thomas Keller

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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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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Success is measured by the memories you create.
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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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A kaiseki meal is like that, very small courses over a long period of time.
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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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I came to understand that the words executive and corporate never belong next to the word chef.
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We rely on our purveyors to tell us what's available and what's good.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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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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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You're getting to know who the great chefs are through their books.
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Anyone can make a good roast chicken.
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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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Some of the recipes in the book have evolved for us. Many haven't.
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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.
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My childhood wasn't full of wonderful culinary memories.
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When I go out to eat, it's usually something moderate in style.
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