Top 10 Thomas Keller Quotes

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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.

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 what's available.

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 than you, I'm going to be a better chef.

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