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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

More quotes by 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.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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.
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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.
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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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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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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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I think every young cook wants to write a book.
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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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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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My childhood wasn't full of wonderful culinary memories.
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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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Success is measured by the memories you create.
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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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Some of the recipes in the book have evolved for us. Many haven't.
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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
Thomas Keller
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The media builds you up, and then it tears you down.
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We rely on our purveyors to tell us what's available and what's good.
Thomas Keller