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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 think every young cook wants to write a book.
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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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Success is measured by the memories you create.
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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.
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You're getting to know who the great chefs are through their books.
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And don't forget music - music in the kitchen is an essential ingredient!
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When I go out to eat, it's usually something moderate in style.
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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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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 drank more wine when I wasn't working as much, to be honest.
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The media builds you up, and then it tears you down.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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.
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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 like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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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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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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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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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.
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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