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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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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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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Success is measured by the memories you create.
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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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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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The media builds you up, and then it tears you down.
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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 wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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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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A kaiseki meal is like that, very small courses over a long period of time.
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Anyone can make a good roast chicken.
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Some of the recipes in the book have evolved for us. Many haven't.
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My childhood wasn't full of wonderful culinary memories.
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We rely on our purveyors to tell us what's available and what's good.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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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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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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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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We go through our careers and things happen to us. Those experiences made me what I am.
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