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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Like
Wines
Robust
Fruit
Wine
Forward
Drink
Young

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I drank more wine when I wasn't working as much, to be honest.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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We rely on our purveyors to tell us what's available and what's good.
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Some of the recipes in the book have evolved for us. Many haven't.
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A kaiseki meal is like that, very small courses over a long period of time.
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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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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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You're getting to know who the great chefs are through their books.
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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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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.
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Success is measured by the memories you create.
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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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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 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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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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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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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