Quote

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.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
True
Talented
Doe
Perfection
Done
Truly
Right
Lucky
Something
Gets
Never
Somebody
Recipe
Think
Probably
Recipes
Thinking
Mother
Repetition

More quotes by Thomas Keller

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When I go out to eat, it's usually something moderate in style.
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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 came to understand that the words executive and corporate never belong next to the word chef.
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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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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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I guess the main source of stress for me is the stress I put on myself.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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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 think every young cook wants to write a book.
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The media builds you up, and then it tears you down.
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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 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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Anyone can make a good roast chicken.
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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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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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We rely on our purveyors to tell us what's available and what's good.
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And don't forget music - music in the kitchen is an essential ingredient!
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Some of the recipes in the book have evolved for us. Many haven't.
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