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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

More quotes by Thomas Keller

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And don't forget music - music in the kitchen is an essential ingredient!
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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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I think every young cook wants to write a book.
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You're getting to know who the great chefs are through their books.
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Anyone can make a good roast chicken.
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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 go through our careers and things happen to us. Those experiences made me what I am.
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Success is measured by the memories you create.
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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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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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Some of the recipes in the book have evolved for us. Many haven't.
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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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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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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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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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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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.
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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.
Thomas Keller