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 reputation is based. The gap in pay is so great that it is becoming increasingly difficult… — 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
