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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

More quotes by Thomas Keller

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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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And don't forget music - music in the kitchen is an essential ingredient!
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You're getting to know who the great chefs are through their books.
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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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When I go out to eat, it's usually something moderate in style.
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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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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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I drank more wine when I wasn't working as much, to be honest.
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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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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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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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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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My childhood wasn't full of wonderful culinary memories.
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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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I came to understand that the words executive and corporate never belong next to the word chef.
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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 rely on our purveyors to tell us what's available and what's good.
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