Thomas Keller Quotes

Most Famous Thomas Keller Quotes of All Time!

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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.

I think every young cook wants to write a book.

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You're getting to know who the great chefs are through their books.

It's one thing you aspire to: someday, you'll be able to write a book.

We go through our careers and things happen to us. Those experiences made me what I am.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

We rely on our purveyors to tell us what's available and what's good.

Then, as the day progresses, depending on how the product is coming in - for instance, the fish man will fax us and say black bass is great - throughout the day, we'll also make judgment calls and adapt to...

In any restaurant of this caliber, the chefs are in the same position, building relationships.

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...

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.

Some of the recipes in the book have evolved for us. Many haven't.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

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.

The book is there for inspiration and as a foundation, the fundamentals on which to build.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.

Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.

I drank more wine when I wasn't working as much, to be honest.

My favorite wines are Zinfandels.

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