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
Like
Wines
Robust
Fruit
Wine
Forward
Drink
Young

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I think every young cook wants to write a book.
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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 guess the main source of stress for me is the stress I put on myself.
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Anyone can make a good roast chicken.
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A kaiseki meal is like that, very small courses over a long period of time.
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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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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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We rely on our purveyors to tell us what's available and what's good.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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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I drank more wine when I wasn't working as much, to be honest.
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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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One of the problems with writing a cookbook is that recipes exist in the moment.
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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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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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