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

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My childhood wasn't full of wonderful culinary memories.
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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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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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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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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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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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Some of the recipes in the book have evolved for us. Many haven't.
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One of the problems with writing a cookbook is that recipes exist in the moment.
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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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You're getting to know who the great chefs are through their books.
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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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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 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 drank more wine when I wasn't working as much, to be honest.
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I guess the main source of stress for me is the stress I put on myself.
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Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.
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The media builds you up, and then it tears you down.
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When I go out to eat, it's usually something moderate in style.
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I think every young cook wants to write a book.
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