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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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When I go out to eat, it's usually something moderate in style.
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Anyone can make a good roast chicken.
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Some of the recipes in the book have evolved for us. Many haven't.
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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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Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
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And don't forget music - music in the kitchen is an essential ingredient!
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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 guess the main source of stress for me is the stress I put on myself.
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We go through our careers and things happen to us. Those experiences made me what I am.
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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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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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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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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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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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 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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