Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I… — Thomas Keller Copy Share Image
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for… — Thomas Keller Copy Share Image
Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part… — Thomas Keller Copy Share Image
And don't forget music - music in the kitchen is an essential ingredient! — Thomas Keller Copy Share Image
Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which… — Thomas Keller Copy Share Image
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's… — Thomas Keller Copy Share Image
Respect for food is respect for life, for who we are and what we do. — Thomas Keller Copy Share Image
I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a… — Thomas Keller Copy Share Image
Food is such an important part of our lives, and sometimes we tend to diminish the importance of that, because we rely… — Thomas Keller Copy Share Image
Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful… — Thomas Keller Copy Share Image
A recipe has no soul. You, as the cook, must bring soul to the recipe. — Thomas Keller Copy Share Image
In any restaurant of this caliber, the chefs are in the same position, building relationships. — Thomas Keller Copy Share Image
A kaiseki meal is like that, very small courses over a long period of time. — Thomas Keller Copy Share Image
Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed,… — Thomas Keller Copy Share Image
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really… — Thomas Keller Copy Share Image
Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a… — Thomas Keller Copy Share Image
When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the… — Thomas Keller Copy Share Image
One of the problems with writing a cookbook is that recipes exist in the moment. — Thomas Keller Copy Share Image
“When we eat together, when we set out to do so deliberately, life is better, no matter what your circumstances.” — Thomas Keller Copy Share Image
Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe… — 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 Image
We rely on our purveyors to tell us what's available and what's good. — Thomas Keller Copy Share Image
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 Image
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 Image
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 Image
And don't forget music - music in the kitchen is an essential ingredient! — Thomas Keller Copy Share Image
You have to be driven. You have to be focused. You have to be aware. — Thomas Keller Copy Share Image
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 Image
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 Image
