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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.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Worth
Jobs
Able
Wells
Well

More quotes by Thomas Keller

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The media builds you up, and then it tears you down.
Thomas Keller
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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.
Thomas Keller
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When I go out to eat, it's usually something moderate in style.
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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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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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You're getting to know who the great chefs are through their books.
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.
Thomas Keller
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I think every young cook wants to write a book.
Thomas Keller
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A kaiseki meal is like that, very small courses over a long period of time.
Thomas Keller
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I guess the main source of stress for me is the stress I put on myself.
Thomas Keller
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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.
Thomas Keller
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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.
Thomas Keller
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We rely on our purveyors to tell us what's available and what's good.
Thomas Keller
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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.
Thomas Keller
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My childhood wasn't full of wonderful culinary memories.
Thomas Keller
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Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.
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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.
Thomas Keller
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I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
Thomas Keller
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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