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One of the problems with writing a cookbook is that recipes exist in the moment.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Problems
Food
Moment
Moments
Cookbook
Problem
Recipes
Writing
Culinary
Cooking
Exist

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We rely on our purveyors to tell us what's available and what's good.
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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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The media builds you up, and then it tears you down.
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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 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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When I go out to eat, it's usually something moderate in style.
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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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Anyone can make a good roast chicken.
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And don't forget music - music in the kitchen is an essential ingredient!
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A kaiseki meal is like that, very small courses over a long period of time.
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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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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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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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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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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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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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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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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Success is measured by the memories you create.
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