Quote

Anyone can make a good roast chicken.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Roast
Chicken
Chickens
Anyone
Make
Good

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We rely on our purveyors to tell us what's available and what's good.
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My childhood wasn't full of wonderful culinary memories.
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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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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 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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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 wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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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And don't forget music - music in the kitchen is an essential ingredient!
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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 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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Some of the recipes in the book have evolved for us. Many haven't.
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Success is measured by the memories you create.
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I guess the main source of stress for me is the stress I put on myself.
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The media builds you up, and then it tears you down.
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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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We go through our careers and things happen to us. Those experiences made me what I am.
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