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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
Belong
Corporate
Came
Word
Words
Understand
Executive
Next
Chef
Never
Executives

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One of the problems with writing a cookbook is that recipes exist in the moment.
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We rely on our purveyors to tell us what's available and what's good.
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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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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 think every young cook wants to write a book.
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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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I drank more wine when I wasn't working as much, to be honest.
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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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My childhood wasn't full of wonderful culinary memories.
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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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Some of the recipes in the book have evolved for us. Many haven't.
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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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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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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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And don't forget music - music in the kitchen is an essential ingredient!
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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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