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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
Jobs
Able
Wells
Well
Worth

More quotes by Thomas Keller

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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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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 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 think every young cook wants to write a book.
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Success is measured by the memories you create.
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A kaiseki meal is like that, very small courses over a long period of time.
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I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
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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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You're getting to know who the great chefs are through their books.
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This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.
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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.
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.
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We rely on our purveyors to tell us what's available and what's good.
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I drank more wine when I wasn't working as much, to be honest.
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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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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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Anyone can make a good roast chicken.
Thomas Keller
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When I go out to eat, it's usually something moderate in style.
Thomas Keller