Thomas Keller

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

We rely on our purveyors to tell us what's available and what's good.

— Thomas Keller

It's not about perfection; it's about the joy of striving.

— Thomas Keller

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

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for…

— Thomas Keller

Success is measured by the memories you create.

— Thomas Keller

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part…

— Thomas Keller

And don't forget music - music in the kitchen is an essential ingredient!

— Thomas Keller

I have no formal culinary training, right.

— Thomas Keller

You have to be driven. You have to be focused. You have to be aware.

— Thomas Keller

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He…

— Thomas Keller

Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which…

— Thomas Keller

Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs…

— Thomas Keller

It's one thing you aspire to: someday, you'll be able to write a book.

— Thomas Keller

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

Respect for food is respect for life, for who we are and what we do.

— Thomas Keller

I wonder if I love the communal act of eating so much because throughout my childhood, with four older brothers and a…

— Thomas Keller

Food is such an important part of our lives, and sometimes we tend to diminish the importance of that, because we rely…

— Thomas Keller

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

A recipe has no soul. You, as the cook, must bring soul to the recipe.

— Thomas Keller

Some of the recipes in the book have evolved for us. Many haven't.

— Thomas Keller

My favorite wines are Zinfandels.

— Thomas Keller

My childhood wasn't full of wonderful culinary memories.

— Thomas Keller

With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but…

— Thomas Keller

I can make dough in a machine faster than I can make it by hand, but I want to make it by…

— Thomas Keller