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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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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Main
Stress
Guess
Source

More quotes by Thomas Keller

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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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And don't forget music - music in the kitchen is an essential ingredient!
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My childhood wasn't full of wonderful culinary memories.
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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.
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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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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Anyone can make a good roast chicken.
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I came to understand that the words executive and corporate never belong next to the word chef.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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.
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We rely on our purveyors to tell us what's available and what's good.
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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 think every young cook wants to write a book.
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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.
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When I go out to eat, it's usually something moderate in style.
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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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The media builds you up, and then it tears you down.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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Some of the recipes in the book have evolved for us. Many haven't.
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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.
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