Quote

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
Young
Like
Wines
Robust
Fruit
Wine
Forward
Drink

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Success is measured by the memories you create.
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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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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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You're getting to know who the great chefs are through their books.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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My childhood wasn't full of wonderful culinary memories.
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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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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When I go out to eat, it's usually something moderate in style.
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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 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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We rely on our purveyors to tell us what's available and what's good.
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A kaiseki meal is like that, very small courses over a long period of time.
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I think every young cook wants to write a book.
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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.
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