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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
Part
Phases
Change
Vegetables
Come
Season
Different
Seasons
Cooking
Continue
Exciting
Certainly
More quotes by Thomas Keller
My childhood wasn't full of wonderful culinary memories.
Thomas Keller
When I go out to eat, it's usually something moderate in style.
Thomas Keller
I drank more wine when I wasn't working as much, to be honest.
Thomas Keller
A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational it should be a guide.
Thomas Keller
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.
Thomas Keller
A kaiseki meal is like that, very small courses over a long period of time.
Thomas Keller
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.
Thomas Keller
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.
Thomas Keller
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.
Thomas Keller
I think every young cook wants to write a book.
Thomas Keller
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.
Thomas Keller
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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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.
Thomas Keller
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.
Thomas Keller
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.
Thomas Keller
The media builds you up, and then it tears you down.
Thomas Keller
I guess the main source of stress for me is the stress I put on myself.
Thomas Keller
Anyone can make a good roast chicken.
Thomas Keller
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.
Thomas Keller
