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
Senses
Gourmet
Seek
Chefs
Trade
Keen
Deep
Owner
Attitude
Chef
Truffle
Understanding
Assistance
Celine
Even
Owners
Truffles
Rely
Astute

More quotes by Thomas Keller

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We rely on our purveyors to tell us what's available and what's good.
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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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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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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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Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.
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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.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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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The media builds you up, and then it tears you down.
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Anyone can make a good roast chicken.
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And don't forget music - music in the kitchen is an essential ingredient!
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A kaiseki meal is like that, very small courses over a long period of time.
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I guess the main source of stress for me is the stress I put on myself.
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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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I think every young cook wants to write a book.
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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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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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