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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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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.
Thomas Keller
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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.
Thomas Keller
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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.
Thomas Keller
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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.
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
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My childhood wasn't full of wonderful culinary memories.
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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And don't forget music - music in the kitchen is an essential ingredient!
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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We rely on our purveyors to tell us what's available and what's good.
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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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
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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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
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Anyone can make a good roast chicken.
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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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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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