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

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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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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And don't forget music - music in the kitchen is an essential ingredient!
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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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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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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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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 guess the main source of stress for me is the stress I put on myself.
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Anyone can make a good roast chicken.
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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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You're getting to know who the great chefs are through their books.
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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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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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