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… — Thomas Keller Copy Share Image
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… — Thomas Keller Copy Share
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. — Thomas Keller Copy Share
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 Copy Share
Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking,… — Thomas Keller Copy Share
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… — Thomas Keller Copy Share
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… — Thomas Keller Copy Share
Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows.… — Thomas Keller Copy Share
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… — Thomas Keller Copy Share
