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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
Roast
Chicken
Chickens
Anyone
Make
Good

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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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I guess the main source of stress for me is the stress I put on myself.
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Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.
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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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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 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 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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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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The media builds you up, and then it tears you down.
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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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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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We rely on our purveyors to tell us what's available and what's good.
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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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And don't forget music - music in the kitchen is an essential ingredient!
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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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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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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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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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Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller