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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Anywhere
Fate
Destiny
Whatever
Whether
Else
Think
Laundry
Thinking
French

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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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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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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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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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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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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Success is measured by the memories you create.
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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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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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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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My childhood wasn't full of wonderful culinary memories.
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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 came to understand that the words executive and corporate never belong next to the word chef.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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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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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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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And don't forget music - music in the kitchen is an essential ingredient!
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Some of the recipes in the book have evolved for us. Many haven't.
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