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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
Childhood
Memories
Wasn
Full
Wonderful
Culinary

More quotes by Thomas Keller

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I think every young cook wants to write a book.
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I guess the main source of stress for me is the stress I put on myself.
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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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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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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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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.
Thomas Keller
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When I go out to eat, it's usually something moderate in style.
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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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 drank more wine when I wasn't working as much, to be honest.
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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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Some of the recipes in the book have evolved for us. Many haven't.
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You're getting to know who the great chefs are through their books.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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.
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Anyone can make a good roast chicken.
Thomas Keller