Quote

Some of the recipes in the book have evolved for us. Many haven't.

Thomas Keller

Change background

T
T
T

Change font

TAGS & TOPICS

Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Many
Recipes
Evolved
Havens
Haven
Book

More quotes by Thomas Keller

Image
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.
Thomas Keller
Image
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.
Thomas Keller
Image
A kaiseki meal is like that, very small courses over a long period of time.
Thomas Keller
Image
Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.
Thomas Keller
Image
We rely on our purveyors to tell us what's available and what's good.
Thomas Keller
Image
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
Image
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
Thomas Keller
Image
In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
Image
And don't forget music - music in the kitchen is an essential ingredient!
Thomas Keller
Image
A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational it should be a guide.
Thomas Keller
Image
This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.
Thomas Keller
Image
Success is measured by the memories you create.
Thomas Keller
Image
My childhood wasn't full of wonderful culinary memories.
Thomas Keller
Image
I guess the main source of stress for me is the stress I put on myself.
Thomas Keller
Image
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.
Thomas Keller
Image
Anyone can make a good roast chicken.
Thomas Keller
Image
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
Image
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.
Thomas Keller
Image
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.
Thomas Keller
Image
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.
Thomas Keller