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
Cooking
Continue
Exciting
Certainly
Part
Phases
Change
Vegetables
Come
Season
Different
Seasons

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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 like to drink young wines, wines which are robust and have a lot of forward fruit to them.
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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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Some of the recipes in the book have evolved for us. Many haven't.
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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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The media builds you up, and then it tears you down.
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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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