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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
Blueprints
Recipes
Guide
Guides
Shouldn
Inspirational
Must
Blueprint
Cookbook

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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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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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I came to understand that the words executive and corporate never belong next to the word chef.
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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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Anyone can make a good roast chicken.
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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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My childhood wasn't full of wonderful culinary memories.
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A kaiseki meal is like that, very small courses over a long period of time.
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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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Some of the recipes in the book have evolved for us. Many haven't.
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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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I think every young cook wants to write a book.
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I guess the main source of stress for me is the stress I put on myself.
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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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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 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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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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