Quote

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

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TAGS & TOPICS

Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Understanding
Assistance
Celine
Even
Owners
Truffles
Rely
Astute
Senses
Gourmet
Seek
Chefs
Trade
Keen
Deep
Owner
Attitude
Chef
Truffle

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We rely on our purveyors to tell us what's available and what's good.
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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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When I go out to eat, it's usually something moderate in style.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational it should be a guide.
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You're getting to know who the great chefs are through their books.
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My childhood wasn't full of wonderful culinary memories.
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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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And don't forget music - music in the kitchen is an essential ingredient!
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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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Some of the recipes in the book have evolved for us. Many haven't.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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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