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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.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Communicate
Standards
Talking
Reason
Need
Needs

More quotes by Thomas Keller

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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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Success is measured by the memories you create.
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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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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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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 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.
Thomas Keller
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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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My childhood wasn't full of wonderful culinary memories.
Thomas Keller
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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.
Thomas Keller
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Anyone can make a good roast chicken.
Thomas Keller
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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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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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You're getting to know who the great chefs are through their books.
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We rely on our purveyors to tell us what's available and what's good.
Thomas Keller
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I think every young cook wants to write a book.
Thomas Keller
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Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
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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.
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.
Thomas Keller
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We go through our careers and things happen to us. Those experiences made me what I am.
Thomas Keller