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The media builds you up, and then it tears you down.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Builds
Critics
Tears
Media

More quotes by Thomas Keller

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And don't forget music - music in the kitchen is an essential ingredient!
Thomas Keller
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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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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
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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.
Thomas Keller
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A kaiseki meal is like that, very small courses over a long period of time.
Thomas Keller
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Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
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I guess the main source of stress for me is the stress I put on myself.
Thomas Keller
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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.
Thomas Keller
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My childhood wasn't full of wonderful culinary memories.
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 like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
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You're getting to know who the great chefs are through their books.
Thomas Keller
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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
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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.
Thomas Keller
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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
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One of the problems with writing a cookbook is that recipes exist in the moment.
Thomas Keller
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We rely on our purveyors to tell us what's available and what's good.
Thomas Keller
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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.
Thomas Keller
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I drank more wine when I wasn't working as much, to be honest.
Thomas Keller
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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.
Thomas Keller