Thomas Keller Quotes
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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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Good food is a good trend.
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I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.
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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.
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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.
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Some of the recipes in the book have evolved for us. Many haven't.
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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.
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It's not about perfection; it's about the joy of striving.
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I think if you can take one or two things from a cookbook, it's successful.
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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.
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My childhood wasn't full of wonderful culinary memories.
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You have to be driven. You have to be focused. You have to be aware.
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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.
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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.
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The media builds you up, and then it tears you down.
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We rely on our purveyors to tell us what's available and what's good.
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Respect for food is respect for life, for who we are and what we do.
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Anyone can make a good roast chicken.
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For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.
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The book is there for inspiration and as a foundation, the fundamentals on which to build.
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I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual.
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I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.
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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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In any restaurant of this caliber, the chefs are in the same position, building relationships.
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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.
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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.
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I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.
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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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Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it's about desire. If you have constant, unwavering desire to be a cook, then u'll be a great cook.
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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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