Quote

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.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Certainly
Part
Phases
Change
Vegetables
Come
Season
Different
Seasons
Cooking
Continue
Exciting

More quotes by Thomas Keller

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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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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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My childhood wasn't full of wonderful culinary memories.
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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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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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When I go out to eat, it's usually something moderate in style.
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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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The media builds you up, and then it tears you down.
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They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.
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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 came to understand that the words executive and corporate never belong next to the word 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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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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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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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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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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I drank more wine when I wasn't working as much, to be honest.
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Some of the recipes in the book have evolved for us. Many haven't.
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We rely on our purveyors to tell us what's available and what's good.
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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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