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My childhood wasn't full of wonderful culinary memories.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Wonderful
Culinary
Childhood
Memories
Wasn
Full

More quotes by Thomas Keller

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Anyone can make a good roast chicken.
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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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The media builds you up, and then it tears you down.
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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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Success is measured by the memories you create.
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You're getting to know who the great chefs are through their books.
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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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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.
Thomas Keller
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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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When I go out to eat, it's usually something moderate in style.
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I guess the main source of stress for me is the stress I put on myself.
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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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We rely on our purveyors to tell us what's available and what's good.
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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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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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We go through our careers and things happen to us. Those experiences made me what I am.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
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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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Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.
Thomas Keller