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
Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs… — Thomas Keller Copy Share Image
With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but… — Thomas Keller Copy Share Image
This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from… — 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
