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Success is measured by the memories you create.

Thomas Keller

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Thomas Keller
Age: 69
Born: 1955
Born: October 14
Chef
Cookbook Author
Non-Fiction Writer
Restaurateur
Camp Pendleton
Measured
Memories
Create
Success

More quotes by Thomas Keller

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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.
Thomas Keller
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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.
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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When I go out to eat, it's usually something moderate in style.
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.
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.
Thomas Keller
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I drank more wine when I wasn't working as much, to be honest.
Thomas Keller
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Some of the recipes in the book have evolved for us. Many haven't.
Thomas Keller
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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.
Thomas Keller
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My childhood wasn't full of wonderful culinary memories.
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
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You're getting to know who the great chefs are through their books.
Thomas Keller
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One of the problems with writing a cookbook is that recipes exist in the moment.
Thomas Keller
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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.
Thomas Keller
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And don't forget music - music in the kitchen is an essential ingredient!
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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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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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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I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
Thomas Keller
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We rely on our purveyors to tell us what's available and what's good.
Thomas Keller