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I came to understand that the words executive and corporate never belong next to the word chef.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Never
Executives
Belong
Corporate
Came
Word
Words
Understand
Executive
Next
Chef

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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.
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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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You're getting to know who the great chefs are through their books.
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We rely on our purveyors to tell us what's available and what's good.
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I guess the main source of stress for me is the stress I put on myself.
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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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I drank more wine when I wasn't working as much, to be honest.
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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.
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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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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.
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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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Success is measured by the memories you create.
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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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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 wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
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When I go out to eat, it's usually something moderate in style.
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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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And don't forget music - music in the kitchen is an essential ingredient!
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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.
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