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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
Culinary
Childhood
Memories
Wasn
Full
Wonderful

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Anyone can make a good roast chicken.
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I think every young cook wants to write a book.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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A kaiseki meal is like that, very small courses over a long period of time.
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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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Success is measured by the memories you create.
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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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I drank more wine when I wasn't working as much, to be honest.
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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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When I go out to eat, it's usually something moderate in style.
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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 like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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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 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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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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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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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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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I guess the main source of stress for me is the stress I put on myself.
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