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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
Chicken
Chickens
Anyone
Make
Good
Roast

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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 guess the main source of stress for me is the stress I put on myself.
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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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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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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We go through our careers and things happen to us. Those experiences made me what I am.
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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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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 came to understand that the words executive and corporate never belong next to the word chef.
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I drank more wine when I wasn't working as much, to be honest.
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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 kaiseki meal is like that, very small courses over a long period of time.
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It wasn't about mechanics it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.
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Success is measured by the memories you create.
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And don't forget music - music in the kitchen is an essential ingredient!
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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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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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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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